Chicken Pot Pie
Chicken Pot Pie is the ultimate classic comfort food – filled with grilled chicken, veggies in a creamy brothy sauce, covered in pastry. It’s simple, satisfying, and made with everyday ingredients – bringing homestyle cooking at its best straight from the oven to your plate.
This chicken pot pie recipe is something I adapted from a Tasty collaboration with Wolfgang Puck and is now a regular part of my dinner rotation. It’s a really easy one pot dinner, it’s cooked start to finish in the same pan. This is why I love my Staub enamelled cast iron cookware. I can go from cooking on the stove-top and finish baking in the oven.
Ingredients
Chicken breast, onions, garlic, carrots, potatoes, frozen peas, chicken stock, cream, salt + pepper + garlic powder, puff pastry, egg.
I like this recipe because it’s something I can scale up. Sometimes I make a bulk batch, put the pie filling into oven safe glass containers, once it’s cooled down enough, top with a layer of pastry, allow to cool completely in the fridge and place into the freezer for whenever I want to bake something up to eat.
Can I make any changes?
Absolutely. You can add different veggies into the chicken pot pie like cooked mushrooms, roasted pumpkin, frozen corn, broccoli or cauliflower. If you don’t want to cook your own chicken, you could grab a rotisserie chicken from the supermarket, or if you have some chicken leftover from a Sunday roast, you could use that. You could even use turkey if you’d like to. Follow the recipe from steps 3 to cook your veggies and then make a roux with equal parts flour and butter and mix with stock and continue the recipe as usual.
My Best Tips
If you don’t have a stove top to oven safe dish like an enamelled cast iron, place the chicken gravy into an oven safe dish and place enough pastry to cover the top of the sauce.
Eggs give pastry the best colour once baked; however, milk is a great substitute for brushing over pastry.
This can be made ahead of time, if your enamelled cast iron has a lid, allow filling to cool slightly before covering with a lid and place in the fridge. Otherwise, place filling in a baking dish, allow to cool slightly, cover with cling film and place in the fridge. When ready to bake, add on your puff pastry to cover the filling.
Chicken Pot Pie
Ingredients
Chicken
- 600 g chicken breast roughly 2 chicken breasts (sliced in half) or use thighs
- Salt
- Pepper
- Garlic Powder
Sauce
- 3 tbsp olive oil
- 1 brown onion diced
- 2 cloves of garlic core removed, crushed or chopped
- 2 carrots peeled and diced
- 2 potatoes peeled and diced
- 150 g of frozen peas
- 30 g of flour
- 30 g of butter
- 600 ml of chicken stock Note 1
- 40 ml of thickened cream
- 1 tsp of salt
- ½ tsp of pepper
- 2 sheets of puff pastry thawed
- 1 egg eggwash, sub milk
Instructions
- Slice the chicken breasts in half into fillets, there should be four pieces. Sprinkle both sides of the breasts with salt, pepper and garlic powder. Let it dry brine for at least 1 hour. Note 2
- Heat up a pan or oven safe pan on a high heat with 3 tbsps of olive oil. Cook the chicken breasts until they’re golden on both sides, around 3-5 minutes per side. Once cooked, place on a plate and allow to cool for 5 minutes before slicing into chunks.
- If the pan is looking dry, add in a little bit of olive oil, around half a tablespoon and add in the diced onions and cook for 5 minutes, stirring every so often.
- Add in the diced carrots and potatoes and cook until the outside of the carrot and potato start to develop some colour and soften and the onion starts to look caramelised, stirring regularly.
- Add in the butter, let it melt and then add in the crushed garlic and cook for 1 minute.
- Add in the flour and mix until there are minimal flour bits in the pan. Pour in the stock and stir to combine. As the stock heats up, the sauce will thicken.
- Once the sauce starts thickening, add in the diced chicken, peas and thickened cream.
- Turn off the heat once the sauce has thickened – I like a middle ground, not too thick like sludge. If it’s too thick, add a little bit of stock until desired consistency.
- If you have an oven safe pan, slice the thawed puff pastry into 9 square pieces, totalling 18 pieces, and place around the pan with the corner of the squares placed on the wall of the pan, until the entire top is covered. Note 3
- Crack open an egg into a small bowl and whisk and egg wash the top of the pastry and bake at 160 degrees celsius until the top of the pastry is a deep golden colour. Remove from the oven and serve.
