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Chicken Pot Pie

Make chicken pot pie with tender chicken, carrots, peas and potatoes in a creamy sauce under a flaky golden crust. Bakes at 200°C / 400°F for 30-35 minutes.
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Prep Time 25 minutes
Cook Time 40 minutes
Resting Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main dish
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

For the filling:
  • 600 g about 1 1/3 lb chicken, cut into pieces
  • 30 g 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 onion 150 g, chopped
  • 2 carrots 200 g, diced
  • 2 sticks celery 120 g, diced
  • 2 cloves garlic minced
  • 200 g about 1 1/2 cups potatoes, diced
  • 150 g 1 cup frozen peas
  • 40 g 1/3 cup flour
  • 480 ml 2 cups chicken stock
  • 120 ml 1/2 cup milk or cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • salt to taste
For the crust:
  • 1 sheet ready-rolled puff pastry or pie crust about 320 g (11 oz)
  • 1 egg beaten, for brushing

Method
 

  1. Cook the chicken in butter and oil, remove it, then cook onion, carrots, celery, and potatoes, stir in flour, whisk in stock and milk, and simmer with the chicken until potatoes are tender and chicken reaches 74°C (165°F). Stir in peas, cool for 10 minutes.
  2. Tip into a 23 cm (9 inch) pie dish, cover with cold pastry, seal and vent, brush with egg.
  3. Bake at 200°C (400°F) for 30-35 minutes, until deep golden and bubbling. Rest for 15 minutes before serving.

Notes

Make the filling up to 2 days ahead and refrigerate, covered. Freeze unbaked assembled pie for up to 2 months, baking at 190°C (375°F) for 55-65 minutes from frozen. Leftovers keep for up to 3 days refrigerated, and should not sit at room temperature for more than 2 hours. Reheat only once, until steaming throughout.