Recipe video above. Everybody's favourite Chicken Pot Pie! A creamy chicken and vegetable filling with a hint of thyme, topped with puff pastry. The smell when this is baking is SO GOOD! Makes 4 large, 6 medium or 1 large pie. Brilliant freezer standby meal.
Keyword: Chicken Pot Pie, Puff Pastry
Servings: 4- 6 people
Chicken & broth:
600 g/1.2lb chicken breast(or boneless thighs)
2 cups / 500 mlmilk, any fat % (Note 1)
1 cup / 250 mlchicken broth(stock)
2tspchicken or vegetable stock powder(Note 2)
2sprigs thyme, optional
Chicken Pot Pie:
1large onion, chopped
2large carrots(3 small). chopped
3celery ribs, chopped
2garlic cloves, minced
50 g / 3 tbspbutter
1/3 cup / 85 mlwhite wine
1/3 cup / 50 gflour
1/2 cup / 50 ggrated parmesan
1cupfrozen peas, no need to thaw
2sheets puff pastry(enough to cover pots, with drape)
1egg, lightly whisked
Place milk, broth and stock powder in a large saucepan. Bring to a very gentle simmer over medium heat, add chicken and thyme.
Place lid on, simmer gently on medium low for 15 minutes (do not boil, can make milk split).
Remove chicken, shred or dice (don't worry if inside a bit uncooked). Cover pot and set poaching liquid aside.
Chicken Pot Pie:
Melt butter in a large pot over medium high heat. Add garlic and onion, cook for 2 minutes. Add thyme, carrot and celery, cook for 3 minutes or until carrot is softened.
Add wine. Stir, scraping the bottom of the pot, and cook for 1 1/2 minutes or until wine is mostly evaporated.
Add flour and stir for 1 minute.
Add about half the reserved poaching liquid and stir until all flour is incorporated - it will be a thick sludge.
Add remaining milk broth, parmesan, pepper. Stir.
Add chicken and peas, stir.
Once mixture is heated (you'll see steam), cook for 3 minutes to thicken the sauce, stirring regularly. (Note 3)
Remove from heat. Spoon into oven proof pots - 4 large or 6 small (Note 4). Cool in fridge at least 30 minutes. (Note 5)
Assembly & Baking:
Meanwhile, remove puff pastry from freezer to partially thaw. Then use a bowl as a guide to cut rounds from the pastry about 2.5cm / 1" wider (all the way around) than the pots - be generous!
Preheat oven to 180C/350F.
Brush edge of pots with egg. Top with puff pastry, folding down the edges.
Brush pastry with egg. Cut a 2cm / 2/3" slide in the middle with a small knife.
Bake 35 - 40 minutes until deep golden.
1. Cream option - if you'd like to make it even richer, reduce milk by up to 3/4 cup and swap for cream. But DO NOT ADD when poaching chicken, stir it in when the poaching liquid is added into the pot after adding flour.2. Stock powder - I like Vegeta which is a vegetable stock powder. Or use 2 x chicken bouillon cubes, crumbled.3. Sauce thickness - whatever the sauce thickness at this stage is what it will be when the pies comes out of the oven.4. Pot Sizes - Use 4 large about 2 cups / 500 ml / 16 oz capacity (about 11 - 12 cm wide) OR 5 to 6 smaller ones about 375ml / 1.5 cups / 12 - 13 oz (~10cm wide). Or one large pie dish / skillet - 8 cups / 2 L / 2 quarts.5. Cool Filling - hot filling will melt the butter in the puff pastry dough, resulting in less puffing. As long as the surface of the pie filling is cool(-ish), that's good enough.6. Pie Base - A number of readers have asked how to make this using puff pastry as a pie base. Here's how: Spray pots with oil or grease with butter. Line pots with puff pastry with excess to drape over the edge, then place in oven at 180C/350F. After 10 minutes or whenever the partially cooked base starts to puff up, just push it back down. Repeat once more or as required to stop the puffing (it doesn't take much). Then once the pastry is golden, remove from oven and let cool. Fill with COOLED filling. Brush egg across the pastry rim then top with puff pastry lid. Bake per recipe, turn out of pots. 7. STORAGE: To freeze or refrigerate uncooked, cool filling completely. Then top with pastry, egg wash, cut slit. Freeze 3 months or refrigerate up to 2 days. Thaw overnight (if frozen) then bake per recipe. Note: Thawed then refrozen puff pastry as well as thawed then refrigerated puff pastry does not puff up quite as much but the difference isn't significant.Cooked Chicken Pot Pies will keep in the fridge for up to 4 days. Best reheated in the oven covered in foil so the pastry can crisp up slightly, 20 minutes at 180C/350F.8. Nutrition per serving
Chicken Pot Pie
Amount Per Serving
Calories 588Calories from Fat 234
% Daily Value*
Saturated Fat 11g69%
Vitamin A 6245IU125%
Vitamin C 22.4mg27%
* Percent Daily Values are based on a 2000 calorie diet.