Homemade Chicken Pot Pie

Ingredients

• 680 g (1 1/2 lb)chicken breast
• 2 smallred potatoes
• 42 g (3 tbsp)butter
• 1 onion, diced (about 150 g; 1 cup)onion
• 2 ribscelery, diced
• 2carrots, diced
• A pinchfresh or dried thyme
• A pinchmarjoram
• 30 g (1/4 cup)plain flour
• 1 tspchicken Better Than Bouillon
• 475 ml (2 cups)chicken stock
• 120 ml (1/2 cup)double cream
• 75 g (1/2 cup)frozen peas
• 3/4 tspkosher salt
• To tasteblack pepper
• 180 g (1 1/2 cups)plain flour
• 113 g (8 tbsp)cold butter, diced
• 1/2 tspsalt
• 1/2 tspbaking powder
• 75–105 ml (5–7 tbsp)cold water

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C (375°F).

2. 2

   Bake the chicken

   Bake the chicken breasts for 30 minutes, or until just cooked through. Take care not to overcook them. Leave to cool, then cut into bite-sized pieces.

3. 3

   Parboil the potatoes

   Cut the red potatoes into chunks and boil them in salted water until almost al dente. Drain and set aside.

4. 4

   Make the pastry

   Put the flour, cold butter, salt and baking powder in a food processor and pulse. Add cold water 1 tablespoon at a time, pulsing between additions, until the dough comes together.

5. 5

   Roll and chill

   On a lightly floured surface, roll the dough into a large rectangle. Fold it over itself 4–5 times, then gather it into a small ball. Roll the dough into a round disc and chill it in the fridge or freezer while you make the filling.

6. 6

   Cook the filling

   Melt the butter in a large sauté pan over medium-low heat. Add the onion, celery, carrots and thyme; sauté for 5 minutes. Stir in the flour and cook for 1–2 minutes. Gradually pour in the chicken stock, allowing it to thicken as you add it. Stir in the chicken bouillon and cream, then bring to a very gentle rolling boil and cook until thickened.

7. 7

   Add the vegetables

   Turn the heat to low and stir in the chicken, frozen peas, potatoes, salt and a few pinches of pepper. Transfer the filling to a pie dish, or leave it in the pan if it is suitable for baking, such as a braiser.

8. 8

   Top the pie

   Take the pastry from the fridge or freezer and roll it out. Lay it over the filling and cut a few slits in the top with a sharp knife to let steam escape. Brush the pastry with a wash made from any excess cream mixed with water, or use half-and-half if available.

9. 9

   Bake until golden

   Bake for 40 minutes, until the crust is golden brown and the filling is bubbling.

10. 10

    Rest before serving

    Remove the pie from the oven and leave it to rest for 20 minutes before serving.

What is chicken pot pie?

Chicken pot pie is an American savoury pie, typically made with a creamy chicken-and-vegetable filling under a pastry crust. It is a homely baked dish designed to bring the filling and crust together in one satisfying meal.

This version combines chicken with potatoes, peas and classic aromatic vegetables, then covers them with a homemade butter pastry. Cooking the filling until thick before baking helps it stay creamy rather than runny.

Nutrition and macros by portion

The nutrition label shows one serving as written: 474 calories, 32g protein, 39g carbs, 20g fat.

The potatoes, flour in the pastry and flour used to thicken the sauce provide most of the carbohydrate. Butter and cream contribute much of the fat, while the chicken supplies most of the protein. Serve it with a green salad or extra vegetables for a more varied plate.

Building the filling

Aromatics: Onion, celery, carrots and thyme soften together in butter, creating the savoury base of the sauce. Cook them for the full 5 minutes so they begin to soften before adding the flour.

Thickener: Stirring the flour into the butter and vegetables and cooking it for 1–2 minutes helps it blend into the sauce. Add the stock gradually, stirring as you pour so the mixture thickens smoothly.

Seasoning: Bouillon, cream, salt and pepper bring savouriness and richness. Taste the finished filling before it goes into the dish, bearing in mind that bouillon and stock can already be salty.

Getting the pastry flaky

Cold butter: Keep the butter chilled and diced before processing it with the flour. Pulsing rather than overworking the mixture helps keep the pastry tender.

Cold water: Add it one tablespoon at a time, stopping once the dough just comes together. The exact amount depends on how the flour absorbs moisture, so avoid adding more than needed.

Folding: The repeated folds create layers in the dough. Chill the shaped disc while the filling is prepared so the pastry is easier to roll and handle.

Preparing the potatoes and chicken

Potatoes: Boil the chunks only until almost al dente, as they will cook further in the oven. Drain them well so extra water does not loosen the filling.

Chicken: Bake the breasts until just cooked, then let them cool before chopping. The recipe gives 30 minutes as a guide; check that the chicken is cooked through and avoid leaving it in the oven longer than necessary.

Assembling and baking

Top layer: Lay the rolled pastry over the filling and cut a few slits in it so steam can escape. Brush the surface with the cream-and-water wash described in the method.

Doneness: The pie is ready after 40 minutes at 190°C (375°F), when the crust is golden and the filling bubbles. If the pastry browns before the filling is bubbling, keep an eye on it as it finishes baking.

Serving the pie

Resting: Leave the baked pie to stand for 20 minutes before serving. This gives the hot filling time to settle, making it easier to serve.

On the side: A simple green salad or lightly cooked green vegetables can balance the rich pastry and creamy filling without competing with its savoury flavours.

Recipe notes & tips

• Keep the pastry butter cold right up until you pulse it with the flour.
• Add the stock gradually and stir well to help prevent lumps in the sauce.
• Drain the potatoes thoroughly after boiling so they do not add excess water to the filling.
• Chill the pastry disc while the filling cooks to make it easier to roll out.
• Cut a few vents in the pastry lid so steam can escape during baking.
• Allow the baked pie to rest for 20 minutes before cutting into it.

Variations

• Extra herbs: Add a little more thyme or marjoram to the filling if you want a stronger herbal flavour.
• Mixed vegetables: Replace some of the peas with another vegetable already suited to a savoury pie, such as sweetcorn.
• Individual pies: Divide the filling between smaller ovenproof dishes and cover each with pastry.
• More pepper: Add extra black pepper to the sauce for a more pronounced savoury finish.
• Half-and-half wash: Use half-and-half instead of the cream-and-water pastry wash if you have it.

Common mistakes to avoid

• Overcooking the chicken: Bake it only until just cooked, then let it cool before chopping.
• Soft potatoes: Boil the chunks only until almost al dente, as they will continue cooking in the pie.
• Lumpy sauce: Pour in the stock gradually and stir as it goes into the flour mixture.
• Warm pastry: Keep the butter cold and chill the shaped dough before rolling it for the pie.
• No steam vents: Cut a few slits in the pastry lid so steam can escape as the filling bubbles.
• Cutting too soon: Rest the pie for 20 minutes after baking so the filling has time to settle.

How to store

Refrigerate leftover pie in a covered container once it has cooled, and eat within 3 days. Reheat portions in the oven until hot throughout; the pastry is likely to stay crisper than when reheated in a microwave.

Frequently asked questions