Creamy Chicken Pot Pie is a comforting and hearty dish that is perfect for any occasion. This dish combines tender chicken, fresh vegetables, and a rich, creamy sauce, all nestled under a flaky puff pastry crust. It’s a great way to warm up on a chilly day or to impress your family at dinner.
Why Make This Recipe
Making Creamy Chicken Pot Pie at home is a great choice for several reasons. First, it’s a delicious and filling meal that can feed a crowd. Second, you can customize it with your favorite vegetables and spices. Lastly, the golden flaky crust adds a wonderful texture that is hard to resist. Plus, it’s a satisfying dish that is perfect for leftovers!
How to Make Creamy Chicken Pot Pie
Ingredients:
- 2 x 320g (2 x 11oz) rolls of ready-rolled puff pastry
- 3 chicken breasts (cut into small chunks)
- 3 carrots (peeled and chopped into chunks)
- 3 medium-sized potatoes (peeled and chopped into small chunks)
- Good pinch of salt and pepper
- 2 sprigs of thyme or 1 tsp dried thyme
- 600 ml (2 1/2 cups) chicken stock (water plus 3 stock cubes is fine)
- 50 g (3 1/2 tbsp) butter
- 1 large onion (peeled and finely chopped)
- 6 tbsp plain (all-purpose) flour
- 300 ml (1 1/4 cups) milk (half or full-fat)
- Juice of 1 lemon
- 1 egg (slightly whisked with a fork)
Directions:
- Preheat the oven to 200C/400F (fan).
- Line a 10 x 8 inch pie dish with one roll of puff pastry. Prick the base several times with a fork and trim any overhanging pastry.
- Line the pastry with baking parchment and fill with baking beans (or dried beans), then place it in the oven to ‘blind bake’ for 10 minutes. This keeps the crust from getting soggy.
- After 10 minutes, remove and set aside.
- In a large saucepan, combine the chicken, carrots, potatoes, salt, pepper, thyme, and stock. Bring to a boil and let it simmer for 15 minutes before turning off the heat.
- In another saucepan, melt the butter and add the chopped onion. Cook for about 5-6 minutes until soft.
- Add flour to the onions and butter, whisking it to create a roux. Cook this for a minute while stirring.
- Gradually add a ladle of stock from the chicken broth to the roux, whisking as you go. Repeat until most of the stock is used, leaving the chicken and veggies behind.
- Pour in the milk and heat the mixture until it thickens, being sure it doesn’t boil.
- Mix in the chicken and veggies. Add half the lemon juice, stir, and taste. Add more lemon juice and seasoning as needed.
- Remove the baking beans and parchment from the pie crust. Fill the pie with the chicken mixture.
- Brush the edges of the pastry with egg wash, then cover with the second roll of pastry. Seal the edges, brush the top with egg wash, and poke a few small holes in the top with a knife.
- Place the pie back in the oven and bake for 20-25 minutes until golden brown.
- Serve immediately with some green vegetables.
How to Serve Creamy Chicken Pot Pie
Serve the Creamy Chicken Pot Pie hot from the oven, paired with steamed green vegetables like peas or broccoli. This will complement the richness of the pie, making your meal balanced and satisfying.
How to Store Creamy Chicken Pot Pie
If you have leftovers, let the pie cool completely and cover it tightly with plastic wrap or aluminum foil. You can store it in the refrigerator for up to 3 days. To reheat, place it in the oven at 180C/350F until heated through.
Tips to Make Creamy Chicken Pot Pie
- Use Fresh Ingredients: Fresh vegetables enhance the flavor and texture.
- Customize the Filling: Feel free to add different veggies like peas, corn, or mushrooms.
- Keep an Eye on the Oven: Ovens vary, so keep an eye on the pie to prevent burning.
Variation
- Vegetarian Option: Substitute chicken with mushrooms or a mix of hearty vegetables, and use vegetable stock instead of chicken stock for a vegetarian pot pie.
FAQs
Can I use other types of meat?
Yes, you can use turkey or even stay with just vegetables for a vegetarian version.
Can I make this dish ahead of time?
Absolutely! You can prepare the filling and pastry separately and assemble them right before baking.
Is it possible to freeze leftover pot pie?
Yes, you can freeze portions of the pie. Just make sure it’s fully cooled before placing it in an airtight container for freezing.
Enjoy your cooking journey with this delicious Creamy Chicken Pot Pie recipe!
Creamy Chicken Pot Pie
Ingredients
For the crust
- 2 rolls 320g (11oz) rolls of ready-rolled puff pastry
- 1 egg slightly whisked with a fork for egg wash
For the filling
- 3 pieces chicken breasts (cut into small chunks) about 600g
- 3 pieces carrots (peeled and chopped into chunks)
- 3 pieces medium-sized potatoes (peeled and chopped into small chunks)
- 0.5 tsp salt good pinch to taste
- 0.5 tsp black pepper good pinch to taste
- 2 sprigs thyme or 1 tsp dried thyme for flavor
- 600 ml chicken stock (water plus 3 stock cubes is fine)
- 50 g butter
- 1 large onion (peeled and finely chopped)
- 6 tbsp plain (all-purpose) flour for roux
- 300 ml milk (half or full-fat)
- 1 unit lemon (juice of 1) add half for filling and taste, add more if needed
Instructions
Preparation
- Preheat the oven to 200C/400F (fan).
- Line a 10 x 8 inch pie dish with one roll of puff pastry. Prick the base several times with a fork and trim any overhanging pastry.
- Line the pastry with baking parchment and fill with baking beans (or dried beans), then place it in the oven to ‘blind bake’ for 10 minutes.
- After 10 minutes, remove and set aside.
Cooking
- In a large saucepan, combine the chicken, carrots, potatoes, salt, pepper, thyme, and stock. Bring to a boil and let it simmer for 15 minutes before turning off the heat.
- In another saucepan, melt the butter and add the chopped onion. Cook for about 5-6 minutes until soft.
- Add flour to the onions and butter, whisking it to create a roux. Cook this for a minute while stirring.
- Gradually add a ladle of stock from the chicken broth to the roux, whisking as you go. Repeat until most of the stock is used, leaving the chicken and veggies behind.
- Pour in the milk and heat the mixture until it thickens, being sure it doesn’t boil.
- Mix in the chicken and veggies. Add half the lemon juice, stir, and taste. Add more lemon juice and seasoning as needed.
Assembly
- Remove the baking beans and parchment from the pie crust. Fill the pie with the chicken mixture.
- Brush the edges of the pastry with egg wash, then cover with the second roll of pastry. Seal the edges, brush the top with egg wash, and poke a few small holes in the top with a knife.
Baking
- Place the pie back in the oven and bake for 20-25 minutes until golden brown.
- Serve immediately with some green vegetables.
