Chicken Pot Pie
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4 - 6 people
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Calories
588 kcal
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Course
Main Course
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Cuisine
American
Chicken Pot Pie
Description
Chicken Pot Pie centers on chicken breast or boneless thighs gently poached in a combination of milk, chicken broth, stock powder, and optional fresh thyme. The poaching liquid forms the base of the creamy sauce enriched with butter, garlic, onion, carrots, celery, and peas. White wine adds subtle depth, while Parmesan cheese thickens the sauce and contributes savory notes. The sauce's thickness before baking determines the final filling texture.
The filling is baked beneath a puff pastry lid that crisps and puffs in the oven as the pie cooks. Proper cooling of the filling before assembly helps maintain the pastry's texture. The pie can be prepared in individual pots or a larger dish, and the pastry base may be pre-baked to prevent sogginess.
This pot pie serves well as a hearty main course, ideal for cold weather or any time a comforting meal is desired. It pairs nicely with simple sides like salads or steamed vegetables.
Notes emphasize using vegetable or chicken stock powder for flavor, advise that the sauce thickness before baking dictates final consistency, and recommend cooling the filling before assembling to avoid soggy pastry. Storage tips include refrigerating cooked pies for up to four days, reheating covered in foil for a crisp top, and freezing unbaked pies with pastry covered for up to three months.
Ingredients
Chicken & broth:
- 600 g/1.2lb chicken breast (or boneless thighs)
- 2 cups milk , any fat % (Note 1)
- 1 cup chicken broth (stock)
- 2 tsp chicken stock powder Note 2, or vegetable stock powder
- 2 thyme optional, sprigs
Chicken Pot Pie:
- 1 onion chopped, large
- 2 carrot 3 small). chopped, large
- 3 celery chopped, ribs
- 2 garlic minced, cloves
- 50g / 3 tbsp butter
- 1 tsp thyme dried
- 1/3 cup white wine (sub more chicken stock)
- 1/3 cup flour
- 1/2 cup Parmesan Cheese grated
- 1/2 tsp black pepper
- 1 cup peas no need to thaw, frozen
- 2 puff pastry enough to cover pots, with drape, sheets
- 1 egg , lightly whisked
Instructions
Chicken:
- Place milk, broth and stock powder in a large saucepan. Bring to a very gentle simmer over medium heat, add chicken and thyme.
- Place lid on, simmer gently on medium low for 15 minutes (do not boil, can make milk split).
- Remove chicken, shred or dice (don't worry if inside a bit uncooked). Cover pot and set poaching liquid aside.
Chicken Pot Pie:
- 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.
- Add wine. Stir, scraping the bottom of the pot, and cook for 1 1/2 minutes or until wine is mostly evaporated.
- Add flour and stir for 1 minute.
- Add about half the reserved poaching liquid and stir until all flour is incorporated - it will be a thick sludge.
- Add remaining milk broth, parmesan, pepper. Stir.
- Add chicken and peas, stir.
- Once mixture is heated (you'll see steam), cook for 3 minutes to thicken the sauce, stirring regularly. (Note 3)
- Remove from heat. Spoon into oven proof pots - 4 large or 6 small (Note 4). Cool in fridge at least 30 minutes. (Note 5)
Assembly & Baking:
- 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!
- Preheat oven to 180C/350F.
- Brush edge of pots with egg. Top with puff pastry, folding down the edges.
- Brush pastry with egg. Cut a 2cm / 2/3" slide in the middle with a small knife.
- Bake 35 - 40 minutes until deep golden.
- Serve immediately!
Notes
- Use cream instead of some milk after poaching for a richer sauce, but do not add cream during poaching.
- Vegetable or chicken stock powder can be used for seasoning the poaching liquid.
- The sauce thickness before baking will be the final thickness after the pie cooks.
- Cool the filling to prevent melting the butter in puff pastry, ensuring better puffing and crisp texture.
- For a puff pastry base, partially bake the pastry before adding cooled filling; press down puffed areas to prevent over-rising.
- Unbaked pies can be frozen up to three months or refrigerated up to two days before baking.
- Cooked pies keep refrigerated up to four days; reheat covered to maintain crisp pastry.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6 people
Amount Per Serving
Calories 588 kcal
% Daily Value*
| Calories | 588cal | 29% |
| Carbohydrates | 36g | 12% |
| Protein | 47g | 94% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 144mg | 48% |
| Sodium | 1191mg | 50% |
| Potassium | 1152mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 6245IU | 125% |
| Vitamin C | 22.4mg | 25% |
| Calcium | 344mg | 34% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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