Chicken Pot Pie
Total Time
1 hour and 15 minutes
Prep Time
15 minutes
Cook Time
1 hour
Rating
4.93 out of 5 stars
(139)
Ingredients
4 servings
- 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)
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Preparation
Step 1
Chicken:
Step 2
Place milk, broth and stock powder in a large saucepan. Bring to a very gentle simmer over medium heat, add chicken and thyme.
Step 3
Place lid on, simmer gently on medium low for 15 minutes (do not boil, can make milk split).
Step 4
Remove chicken, shred or dice (don't worry if inside a bit uncooked). Cover pot and set poaching liquid aside.
Step 5
Chicken Pot Pie:
Step 6
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.
Step 7
Add wine. Stir, scraping the bottom of the pot, and cook for 1 1/2 minutes or until wine is mostly evaporated.
Step 8
Add flour and stir for 1 minute.
Step 9
Add about half the reserved poaching liquid and stir until all flour is incorporated - it will be a thick sludge.
Step 10
Add remaining milk broth, parmesan, pepper. Stir.
Step 11
Add chicken and peas, stir.
Step 12
Once mixture is heated (you'll see steam), cook for 3 minutes to thicken the sauce, stirring regularly. (Note 3)
Step 13
Remove from heat. Spoon into oven proof pots - 4 large or 6 small (Note 4). Cool in fridge at least 30 minutes. (Note 5)
Step 14
Assembly & Baking:
Step 15
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!
Step 16
Preheat oven to 180C/350F.
Step 17
Brush edge of pots with egg. Top with puff pastry, folding down the edges.
Step 18
Brush pastry with egg. Cut a 2cm / 2/3" slide in the middle with a small knife.
Step 19
Bake 35 - 40 minutes until deep golden.
Step 20
Serve immediately!
Step 21
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