Chicken Pot Pie Recipe

Ingredients

• 480 ml (2 cups)Diced cooked chicken
• 240 ml (1 cup)Frozen peas and carrots
• 75 g (1/3 cup)Butter
• 40 g (1/3 cup)Plain flour
• 1/2 tspSalt
• 1/4 tspBlack pepper
• 1/4 tspOnion powder
• 415 ml (1 3/4 cups)Chicken stock
• 160 ml (2/3 cup)Milk
• 2 sheetsReady-made or homemade shortcrust pastry

Instructions

1. 1

   Preheat the oven

   Heat the oven to 220°C.

2. 2

   Make the roux

   Melt the butter in a saucepan over a medium heat. Stir in the flour, salt, black pepper and onion powder until evenly combined.

3. 3

   Thicken the sauce

   Gradually stir in the chicken stock and milk. Keep cooking and stirring until the mixture bubbles and thickens.

4. 4

   Add the filling

   Stir in the chicken, peas and carrots, then take the pan off the heat.

5. 5

   Fill the pastry

   Fit one pastry sheet into a pie dish and spoon in the chicken mixture. Cover with the second sheet, seal the edges and trim away excess pastry. Cut several small slits in the top to let steam escape.

6. 6

   Bake and rest

   Bake in the preheated oven for 30 to 35 minutes, until the pastry is golden brown. Leave the pie to cool for 10 minutes before serving.

What is chicken pot pie?

Chicken pot pie is a savoury pie filled with chicken and vegetables in a thick, creamy sauce. It is a familiar American comfort-food dish, with pastry enclosing a warm, substantial filling.

This version uses cooked chicken and frozen peas and carrots, keeping preparation straightforward. A butter-and-flour base thickens the stock and milk before the filling goes into the pastry.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 20g protein, 35g carbs, 25g fat.

The pastry and flour supply much of the carbohydrate, while butter and pastry contribute much of the fat. Chicken provides most of the protein, with milk adding some as well. Serve a slice with green vegetables or salad to round out the plate.

Why the sauce starts with a roux

Roux: cooking the flour briefly in melted butter helps it blend into the liquid rather than leaving floury pockets. Stir continuously as you add the stock and milk so the sauce thickens evenly.

Seasoning: salt, black pepper and onion powder flavour the sauce throughout. Taste it before adding the chicken if you want to check the seasoning.

Choosing the chicken and vegetables

Chicken: use cooked chicken diced into small, even pieces so it is easy to portion and warms through in the filling. Leftover roast chicken works well as long as it is already cooked.

Vegetables: the frozen peas and carrots can go straight into the saucepan with the chicken. Stir them through so they are distributed across the pie rather than settling in one area.

Getting the pastry right

Base: lay the first pastry sheet into the pie dish without stretching it, then add the filling. A stretched base can pull back as it bakes.

Top: seal the edges and trim the excess dough before cutting several small slits. These openings give steam a route out while the pie bakes.

How to tell when it is done

Colour: bake for 30 to 35 minutes at 220°C, looking for a golden-brown top. If the pastry is still pale at 30 minutes, give it a little longer within the stated baking time.

Rest: leave the pie to cool for 10 minutes before cutting. This gives the filling time to settle, making it easier to serve.

What to serve alongside it

A simple green salad or steamed greens make a fresh contrast to the creamy filling and pastry. For a more substantial meal, serve with extra vegetables, keeping the pie itself as the centrepiece.

Recipe notes & tips

• Cut the cooked chicken into evenly sized pieces for a consistent filling.
• Add the stock and milk gradually while stirring to help keep the sauce smooth.
• Make several small slits in the top pastry so steam can escape.
• Trim excess pastry after sealing the edges for a neat finish.
• Let the pie rest for the full 10 minutes before slicing.

Variations

• Use leftover turkey: swap it for the cooked chicken in the same amount.
• Add mushrooms: stir cooked sliced mushrooms into the filling with the chicken and vegetables.
• Change the vegetables: use a similar amount of another frozen vegetable mix.
• Add fresh herbs: stir chopped parsley or thyme into the filling before assembling the pie.
• Use a top crust only: put the filling in an ovenproof dish and cover it with one pastry sheet.

Common mistakes to avoid

• Lumpy sauce: add the stock and milk gradually, stirring as you pour.
• Floury flavour: stir the flour into the melted butter until well blended before adding liquid.
• Soggy pastry: avoid stretching the pastry as you fit it into the pie dish.
• Unsealed edges: press the top and bottom pastry together around the rim before trimming.
• No steam vents: cut several small slits in the top crust before baking.
• Slicing too soon: rest the pie for 10 minutes so the filling can settle.

How to store

Refrigerate leftover pie in a covered container for up to 3 days. Reheat portions in an oven until hot throughout; the pastry may soften after storage.

Frequently asked questions