Chicken Pot Pie
A comforting dish filled with tender chicken, vegetables, and creamy sauce, all enveloped in flaky pastry. Perfect for family dinners and cozy nights.
Ingredients
Main Ingredients
- 600 g chicken breast (or boneless thighs) Can use leftover chicken.
- 2 cups milk (any fat %)
- 1 cup chicken broth (stock)
- 2 tsp chicken or vegetable stock powder
- 2 sprigs thyme (optional)
- 1 large onion (chopped)
- 2 large carrots (3 small, chopped)
- 3 ribs celery (chopped)
- 2 cloves garlic (minced)
- 50 g butter About 3 tbsp
- 1 tsp dried thyme
- 1/3 cup white wine (or 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
- 1 egg lightly whisked For brushing
Instructions
Cooking the Chicken
- Cook the chicken in a pot of boiling water for about 15-20 minutes until it is fully cooked.
- Remove, let cool, and shred into pieces.
Preparing the Filling
- In a large pot, melt the butter over medium heat.
- Add the chopped onion, carrots, celery, and garlic. Cook for about 5 minutes until the vegetables soften.
- Add the shredded chicken, thyme, white wine, and the flour. Stir for 2 minutes.
- Pour in the chicken broth and milk while stirring. Bring to a simmer and let it thicken for about 5 minutes.
- Add stock powder, grated parmesan, black pepper, and frozen peas. Mix well to combine, then remove from heat.
Assembly & Baking
- Preheat your oven to 200°C (400°F).
- Place the mixture into pie dishes.
- Roll out the puff pastry and cover each dish, trimming the edges.
- Brush the pastry with the whisked egg for a shiny finish. Make a few small slits in the pastry to allow steam to escape.
- Bake for about 25-30 minutes or until golden brown.
Notes
For extra flavor, you can add chopped potatoes or herbs like rosemary. If you're in a hurry, use a rotisserie chicken. Allow the pie to cool for a few minutes after baking to avoid burns when serving.