Chicken Pot Pie Recipe

Ingredients

• 375 g (3 cups)plain flour
• 60 g (1 cup)potato flakes
• 2 teaspoonssalt
• 355 ml (1½ cups)milk
• 42 g (3 tablespoons)butter
• 32 g (2½ tablespoons)sugar
• 14 g (2 envelopes)instant dried yeast
• 1egg
• 57 g (¼ cup)butter
• 4chicken breasts, cut into 2.5 cm pieces
• 3carrots, chopped
• 3celery sticks, chopped
• 1onion, diced
• 2 clovesgarlic, minced
• 1 teaspoonsalt
• ½ teaspoonpepper
• 60 ml (¼ cup)sherry
• 60 g (½ cup)plain flour
• 710 ml (3 cups)chicken stock
• 120 ml (½ cup)double cream
• 150 g (1 cup)frozen peas
• 3 tablespoonsflat-leaf parsley, chopped
• 2 teaspoonsfresh thyme leaves

Instructions

1. 1

   Mix dry ingredients

   Put the flour, potato flakes and salt in the bowl of a stand mixer fitted with a dough hook, and combine.

2. 2

   Warm the liquids

   In a small bowl, microwave the milk, butter and sugar until warm, reaching 38–43°C (100–110°F).

3. 3

   Activate the yeast

   Stir the yeast into the warm mixture and leave it for about 5 minutes, until foamy.

4. 4

   Knead the dough

   Add the yeast mixture and egg to the flour mixture. Knead at medium speed until the dough is smooth and pulls away from the bowl.

5. 5

   Let dough rise

   Turn the dough onto a floured surface and knead by hand for 3 minutes. Put it in a lightly oiled bowl, cover with cling film and leave somewhere warm for 1 hour, or until doubled in size.

6. 6

   Punch down dough

   Punch the dough down and turn it onto a floured surface. Leave it to rest for 5 minutes before shaping into 8 to 10 balls.

7. 7

   Shape the balls

   Shape the dough into 8 to 10 balls.

8. 8

   Brown the chicken

   Melt the butter in a Dutch oven over medium-high heat. Add the chicken and cook for about 8 minutes, until browned, then transfer it to a plate.

9. 9

   Sauté the vegetables

   Add the carrots, celery and onion to the pan and cook for about 6 minutes, until they begin to soften. Add the garlic and stir constantly for 1 minute. Add the salt, pepper and sherry, then scrape the browned bits from the bottom of the pan.

10. 10

    Coat with flour

    Return the chicken to the pan. Sprinkle over the flour and stir to coat, cooking for 1 minute or until the flour is no longer visible.

11. 11

    Simmer the filling

    Pour in the stock and bring it to the boil. Once it starts bubbling and thickening, add the cream and peas, then stir in the parsley and thyme.

12. 12

    Assemble the pies

    Ladle the chicken filling into oven-safe bowls. On a floured surface, roll each dough ball until it is about 5 cm (2 inches) wider than its bowl. Wet the rim of each dish and cover it with dough. Brush with melted butter if desired.

13. 13

    Bake until golden

    Bake in an oven preheated to 180°C (350°F) for 30 minutes, or until the crust is golden brown.

What is chicken pot pie?

Chicken pot pie is an American comfort-food dish built around chicken in a savoury, thickened sauce, usually baked beneath a pastry topping. This version uses a soft, enriched Parker House-style dough instead of a conventional pastry crust.

The fluffy roll dough makes a tender, bread-like lid, while the filling combines chicken, vegetables, herbs and cream. Together, they make a hearty pie with a soft centre and browned top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 784 calories, 47g protein, 82g carbs, 28g fat.

The chicken provides much of the protein, while the flour, potato flakes and vegetables contribute carbohydrates. Butter, cream and the dough add much of the fat. For a more balanced plate, serve a portion with a generous helping of green vegetables or salad.

Why the roll dough works

Potato flakes: these are mixed into the dough with the flour and help give the crust its soft, fluffy character.

Warm milk: warming it with the butter and sugar helps the yeast mixture become foamy. Keep it warm rather than hot, within the recipe's 38–43°C range.

Rising time: let the covered dough rest somewhere warm until it has doubled. The dough should look visibly puffed before you shape it.

Building a flavourful filling

Browned chicken: cooking the pieces first creates colour and leaves browned bits in the pan. Those bits add savoury depth when you scrape them up with the sherry.

Vegetables: give the carrots, celery and onion their full six minutes to begin softening before adding the garlic. Stir the garlic for its extra minute so it releases its aroma without burning.

Herbs and peas: add the peas, parsley and thyme after the stock has begun to thicken. This keeps the peas intact and distributes the herbs through the creamy filling.

Getting the sauce right

Flour coating: stir the flour into the chicken until it is no longer visible before adding the stock. This helps it blend into the liquid instead of leaving dry clumps.

Thickening cue: bring the stock to a boil and look for bubbling and a thicker consistency before adding the cream and peas. Stir as it heats so the sauce thickens evenly.

Fitting the dough topping

Roll each dough ball on a floured surface until it extends about 5 cm (2 inches) beyond the rim of its bowl. The overhang gives the dough enough to cover the opening.

Wet the rim before laying on the dough to help it adhere. A brush of melted butter is optional and gives the crust extra richness.

Serving and timing

The method includes an hour for the dough to rise, as well as about 30 minutes of baking, so allow time for both alongside preparing the filling. The crust is ready when it is golden brown.

Serve the pies hot, with a simple green salad or steamed green vegetables alongside. The filling is rich and substantial, so a fresh or lightly cooked side gives the meal balance.

Recipe notes & tips

• Check that the warm milk mixture is within 38–43°C before stirring in the yeast.
• Give the dough enough time to double in size before shaping it.
• Scrape the browned bits from the pan after adding the sherry for extra flavour in the sauce.
• Stir the flour into the chicken until it disappears before pouring in the stock.
• Roll the dough about 5 cm wider than the bowls so it fully covers their rims.
• Let the filling bubble and thicken before mixing in the cream and peas.

Variations

• Use leftover chicken: add cooked chicken after softening the vegetables and shorten the browning stage accordingly.
• Add mushrooms: sauté sliced mushrooms with the carrots, celery and onion.
• Swap the herbs: use chopped sage in place of some of the thyme for a different savoury note.
• Add more vegetables: stir in sweetcorn with the peas for another sweet, tender addition.
• Make one large pie: use a single oven-safe dish and cover it with rolled dough, checking that the crust is golden before serving.

Common mistakes to avoid

• Milk too hot: it can hinder the yeast; let it cool into the specified 38–43°C range.
• Dough not risen: shaping it before it has doubled can leave the crust dense; give it more time in a warm place.
• Garlic overcooked: it can turn bitter; stir it constantly and limit cooking to 1 minute.
• Flour added too late: lumps may form in the sauce; coat the chicken with flour before adding the stock.
• Dough too small: it may not cover the bowl rims; roll it about 5 cm wider than each dish.
• Crust underbaked: the top may stay pale; bake for the full 30 minutes or until golden brown.

How to store

Refrigerate leftover filling and crust in a covered container for up to 3 days. Reheat in an oven until piping hot; if reheating an assembled pie, cover loosely if the crust is browning too quickly.

Frequently asked questions