Chicken Pot Pie
Creamy chicken and vegetable filling under a crisp golden puff pastry lid.
Ingredients
Quantities for 6. Tick things off as you go.
Method
Cook the vegetables
Heat the oven to 200°C (180°C fan, 400°F). Melt the butter in a large pan over medium heat and cook the onion, carrots and celery for 8 minutes until soft. Add the garlic and thyme for 1 minute.
Make the roux
Stir in the flour and cook for 1 minute. Gradually pour in the stock and milk, stirring, until thickened and smooth.
Cook the chicken
Add the chicken, mustard, salt and pepper. Simmer gently for 12 to 15 minutes, until the sauce is thick and the chicken is cooked through to 74°C (165°F). Stir in the peas and take off the heat.
Cool slightly
Spoon the filling into a 24 cm pie dish and let it cool for 10 minutes so the pastry does not melt.
Add the lid
Lay the pastry over the dish, trim the edges, press down with a fork and cut 2 small slits in the top. Brush all over with the egg.
Bake
Bake for 25 to 30 minutes, until the pastry is puffed and deep golden and the filling bubbles at the edges. Rest for 5 minutes before serving.
Nutrition per serving
485 kcal · protein 30 g · carbs 33 g · fat 26 g · fibre 4 g. This is an estimate, not a lab measurement.
Allergens
Read the label on every ingredient you buy. We can't account for how a product was made or packed.
How this page was made
Written by the Cookt team for the Cookt app, following our recipe standards. AI tools help us draft, check and illustrate recipes. No star ratings until enough people have rated this recipe in Cookt.
Sources
- Safe internal temperatures in the method: Safe minimum internal temperature chart, USDA Food Safety and Inspection Service
