Ultimate Chicken Pot Pie

A wonderfully comforting chicken pot pie packed with tender chicken, sweet peas and carrots in a rich, creamy sauce. Everything is enclosed in crisp, golden pastry that keeps the delicious filling beautifully moist. Make one large pie for the family or individual pies for a special touch.

Prep Time 30

Cook Time 45

Total Time 1 15

Servings Portions

Ingredients

Filling Ingredients:

750 g chicken thighs skinless or chicken breast, cut into bite-sized pieces
2 tbsp olive oil
1 medium onion finely chopped
2 medium carrots peeled and diced
2 stalks celery finely sliced
2 cloves garlic finely chopped
50 g butter
50 g plain flour
500 ml chicken stock
250 ml double cream
150 g frozen peas
1 tsp dried thyme
1 tsp dried parsley
½ tsp salt
½ tsp freshly ground black pepper
1 tsp Dijon mustard
1 tbsp fresh parsley chopped

Pastry Ingredients:

500 g shortcrust pastry ready-made
1 large egg beaten free range
1 tbsp milk

Instructions

Cook the chicken:

Heat the olive oil in a large frying pan over medium-high heat. Season the chicken pieces with salt and pepper and add the chicken pieces to the pan and cook for approximately 5–7 minutes, turning regularly, until lightly golden and cooked through.
2 tbsp olive oil, ½ tsp salt, ½ tsp freshly ground black pepper, 750 g chicken thighs
Remove the chicken from the pan and set aside. Avoid overcooking it at this stage because it will continue cooking slightly when the pie bakes.

Cook the vegetables:

Add the chopped onion, carrots and celery to the same pan. Cook for 5–6 minutes until the vegetables begin to soften.
1 medium onion, 2 medium carrots, 2 stalks celery
Add the garlic and cook for another minute, stirring continuously.
2 cloves garlic

Make the creamy sauce:

Add the butter and allow it to melt. Sprinkle over the flour and stir well to form a smooth mixture.
50 g butter, 50 g plain flour
Cook the flour for approximately 1–2 minutes, stirring constantly. Gradually add the chicken stock while stirring to prevent lumps from forming.
500 ml chicken stock
Pour in the double cream and continue stirring until the sauce becomes thick and smooth.
250 ml double cream
Add the Dijon mustard, thyme, parsley, salt and black pepper. Stir everything together.
1 tsp dried thyme, 1 tsp dried parsley, ½ tsp salt, 1 tsp Dijon mustard, ½ tsp freshly ground black pepper

Add the chicken and vegetables:

Return the cooked chicken to the pan. Add the frozen peas and chopped fresh parsley.
150 g frozen peas, 1 tbsp fresh parsley
Stir well and simmer gently for approximately 3–4 minutes. The finished mixture should be thick and creamy rather than runny.
Remove the pan from the heat and allow the filling to cool for around 10 minutes. This makes it much easier to assemble the pie without softening the pastry.

Prepare the pastry:

Preheat the oven to 200°C / 180°C fan / 400°F / Gas Mark 6.
Lightly grease the pie dish.
Roll out approximately two-thirds of the pastry and use it to line the base and sides of the dish. Press it gently into the corners without stretching the pastry.
500 g shortcrust pastry
Trim away any excess around the edges.

Fill the pie:

Spoon the creamy chicken mixture into the pastry case. Spread it evenly, making sure the filling reaches into the corners.
Do not overfill the pie. Leave a small gap at the top so the filling has room to bubble while cooking.

Add the pastry roof:

Roll out the remaining pastry slightly larger than the top of the pie dish.
Place it over the filling and press the edges firmly against the pastry underneath to seal the pie.
Trim away excess pastry and crimp the edges with your fingers or the back of a fork.
Cut two or three small slits in the centre of the pastry. These allow steam to escape while the pie cooks.

Glaze and bake:

Mix the beaten egg with the tablespoon of milk. Brush the mixture generously over the pastry roof.
1 large egg, 1 tbsp milk
Place the pie on a baking tray to catch any sauce that might bubble over.
Bake for 40–45 minutes, or until the pastry is beautifully golden brown and crisp.
If the pastry starts browning too quickly, loosely cover the top with foil for the remaining cooking time.

Rest and serve:

Remove the pie from the oven and allow it to rest for **10–15 minutes** before serving.
This resting time allows the creamy sauce to thicken slightly and makes the pie much easier to serve without the filling running everywhere.

Individual Chicken Pot Pies:

For individual pies, divide the filling between six ovenproof pie dishes or ramekins. Cover each with a pastry lid, seal the edges and brush with the egg glaze.
Bake at 200°C / 180°C fan / 400°F / Gas Mark 6 for approximately 25–30 minutes, until the pastry is golden and crisp.

Equipment

large frying pan or sauté pan
wooden spoon
Large pie dish , approximately 23cm
Rolling Pin
Pastry Brush
Sharp Knife
Baking Tray

Notes

Serving Suggestions:

Serve the chicken pot pie with:

Creamy mashed potatoes

Steamed green beans

Roasted vegetables

Buttered peas

A crisp green salad

Tenderstem broccoli

Cook's tip: For an extra depth of flavour, add a splash of dry white wine to the vegetables just before making the sauce, allowing it to cook away before adding the flour and stock.

Nutrition