Chicken Pot Pie
Chicken pie is (for me) comfort food at its very best: this pot pie has a lovely golden puff-pastry topping. I use ready-rolled puff pastry, making this recipe easy to pull together. The end result is impressive and makes a wonderful dish, for a family gathering.
My children’s favourite version is this one with Chicken, Potatoes, Leeks and Carrots. For them, I make individual pies in small ramekin dishes. The added bonus is that this recipe is really a meal in one, but if you have time, a big platter of steamed green vegetables, or peas, on the side would be delicious.
I have to dedicate this to my little boy George, as this Pot Pie is one of his absolute favourites. George my love this is for you. x
The Pie Filling ~
2 tablespoons olive oil
2 medium onions, peeled and diced
4 carrots, trimmed, halved length-ways and diced (*do not cut into rounds, as this could be a choking hazard)
3 celery stalks, trimmed, peel off the stringy outer layer, and diced
1 small leek, trimmed, halved length-ways and diced
4 organic new potatoes ( skins on), halve and dice
350g organic chicken breast/ or thigh, (I use a mix) cut into small chunks
2 cloves of garlic, peeled and crushed
1 tablespoon fresh thyme, OR tarragon leaves
400ml homemade chicken stock, or no/low salt chicken stock
1 tablespoon plain flour
1 tablespoon unsalted butter, at room temperature
black pepper
Pastry Lids ~
1 roll (350g) of ready-rolled puff pastry
1 egg
1 tablespoon milk (optional)
You will also need ~
an oven proof dish(es)
pastry brush
pastry cutters for decorative pastry shapes (optional)
Make the Pie Filling ~
Take a heavy bottomed casserole dish and add the olive oil, onion, carrot, celery and leeks. Gently saute for 15 minutes: soften the vegetables completely, but try not to let them take on any colour. To do this I cover with a lid and check them, for a quick stir regularly, if they start to catch add a splash of water. Next add the chicken chunks and seal them for 5 minutes. Add the diced potato, garlic and fresh herb thyme (Or tarragon, which works beautifully with chicken) and the crushed garlic. Stir everything to combine for a further 2-3 minutes. Finally add the chicken stock and bring everything up to a simmer. Cook for 12-15 minutes, you want to reduce the stock into a sauce, which will naturally start to thicken with the potatoes as they cook.
To Finish the Sauce ~
Everything should now be cooked through and the sauce reduced. But if you want to thicken the sauce further (I like to do this) then mash 1 tablespoon flour with 1 tablespoon butter, until combined. Then whisk into the dish. Cook and stir, to avoid any lumps of flour. Once everything is combined and the sauce is ready finish by seasoning with freshly ground black pepper. Remove the filling from the heat and spoon into your pie dish(es).
Finish the Pies ~
Take the ready rolled puff pastry and cut the tops for your dish(es), you want an extra 1-2cm around the edge (this will depend on the size of the dish) to make a border.
To help your pastry turn a golden brow, make an egg wash: in a small bowl combine 1 beaten egg with 1 tablespoon milk (optional). Brush the sides of the pastry with the egg wash, to help it adhere to the dish and then cover the pies with their lid(s). Press the pastry firmly to the dish, all the way around to seal the pastry to the pie dish. With a knife create holes in the top, to let the air out as the pastry cooks. Brush the top of the pastry with the egg wash.
You can at this point use pastry scraps to make shapes and decorate the pies. Initials are lovely too, if you are making individual portions.
Cook the Pie ~
Place the pies in the oven at 180C (fan oven) for 20 minutes, the filling should be bubbling hot and the pastry will have turned golden and puffed up. Cool before serving and then you can enjoy!
To make this dairy free -
Opt for a dairy free pastry (such as filo) and brush with olive oil
Thicken the pie filling by adding 2 more new potatoes and 1 tablespoon flour (no butter)