Chicken Pot Pie
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.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 600 g/1.2lb chicken breast ((or boneless thighs))
- 2 cups milk (, any fat % (Note 1))
- 1 cup chicken broth ((stock))
- 2 tsp chicken or vegetable stock powder ((Note 2))
- 2 sprigs thyme (, optional)
- 1 large onion (, chopped)
- 2 large carrots ((3 small). chopped)
- 3 celery ribs (, chopped)
- 2 garlic cloves (, minced)
- 50g / 3 tbsp butter
- 1 tsp dried thyme
- 1/3 cup white wine ((sub more chicken stock))
- 1/3 cup flour
- 1/2 cup grated parmesan
- 1/2 tsp black pepper
- 1 cup frozen peas (, no need to thaw)
- 2 sheets puff pastry ((enough to cover pots, with drape))
- 1 egg (, lightly whisked)
Instructions
- 1
Place milk, broth and stock powder in a large saucepan. Bring to a very gentle simmer over medium heat, add chicken and thyme.
- 2
Place lid on, simmer gently on medium low for 15 minutes (do not boil, can make milk split).
- 3
Remove chicken, shred or dice (don't worry if inside a bit uncooked). Cover pot and set poaching liquid aside.
- 4
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.
- 5
Add wine. Stir, scraping the bottom of the pot, and cook for 1 1/2 minutes or until wine is mostly evaporated.
- 6
Add flour and stir for 1 minute.
- 7
Add about half the reserved poaching liquid and stir until all flour is incorporated - it will be a thick sludge.
- 8
Add remaining milk broth, parmesan, pepper. Stir.
- 9
Add chicken and peas, stir.
- 10
Once mixture is heated (you'll see steam), cook for 3 minutes to thicken the sauce, stirring regularly. (Note 3)
- 11
Remove from heat. Spoon into oven proof pots - 4 large or 6 small (Note 4). Cool in fridge at least 30 minutes. (Note 5)
- 12
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!
- 13
Preheat oven to 180C/350F.
- 14
Brush edge of pots with egg. Top with puff pastry, folding down the edges.
- 15
Brush pastry with egg. Cut a 2cm / 2/3" slide in the middle with a small knife.
- 16
Bake 35 - 40 minutes until deep golden.
- 17
Serve immediately!