Recipe
Chicken pot pie
Chunks of chicken and vegetables in a creamy roux-thickened sauce, sealed under a crisp puff pastry lid that shatters when the spoon breaks through.
Chicken pot pie takes about 70 minutes and makes 6 servings. Each serving has 430 kcal.
- Preparation
- 25 minutes
- Cooking
- 45 minutes
- Total time
- 70 minutes
- Servings
- 6
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 19 g
- Carbohydrates
- 27 g
- Fat
- 25 g
Ingredients
- Chicken thighs500 g
- Butter50 g
- All-purpose flour40 g
- Chicken stock400 ml
- Milk150 ml
- Onion1 kom
- Carrot2 kom
- Celery1 kom
- Frozen peas150 g
- Puff pastry1 kom
- Egg1 kom
- Thyme and rosemarypo ukusu
- Salt and pepperpo ukusu
Instructions
- 1
Heat the oven to 200 °C. Cut the chicken into bite-sized pieces, dice the onion, carrot and celery.
- 2
Brown the chicken in half the butter in a wide pan over medium-high heat until no longer pink, then lift it out onto a plate.
- 3
In the same pan, soften the onion, carrot and celery for about 5 minutes.
- 4
Add the remaining butter, sprinkle in the flour and cook the roux for 2 minutes, stirring constantly so it does not catch.
- 5
Gradually whisk in the stock, then the milk, and simmer for about 5 minutes, stirring, until the sauce thickly coats a spoon.
Tip: Add the liquid in small splashes and whisk each one in fully before the next — pouring it all at once is how lumps happen.
- 6
Return the chicken, stir in the peas and herbs, season, and pour the filling into a baking dish.
- 7
Lay the puff pastry over the dish, press it onto the edges, brush with beaten egg and cut a few slits in the centre.
Tip: The slits are the pie's chimneys — without them steam builds up underneath and the lid turns soggy instead of crisp.
- 8
Bake for 25–30 minutes, until the pastry is puffed and deep golden.
Cooking methods
On the stove
Brown over medium-high heat, but make the roux and sauce on medium-low — flour burns quietly and quickly. The sauce is ready when it holds a line drawn with a finger across the back of a spoon.
On induction
Brown on level 7, make the roux on 4 and simmer the sauce on 3–4. Induction keeps the roux temperature very even, but keep stirring anyway — the pan bottom is hotter than it looks.
Over an open fire
Make the filling in a Dutch oven over the fire, then lay the pastry on, cover with the lid and heap embers on top for 25–30 minutes. Check early — the top browns faster under embers than in an oven.
Recipe questions
- How long does this recipe take?
- Plan for about 70 70 minutes from start to finish.
- How many servings does this recipe make?
- This recipe makes 6 servings.
- Can I cook this recipe on induction?
- Yes. Brown on level 7, make the roux on 4 and simmer the sauce on 3–4. Induction keeps the roux temperature very even, but keep stirring anyway — the pan bottom is hotter than it looks.
- Can I cook this recipe over an open fire?
- Yes. Make the filling in a Dutch oven over the fire, then lay the pastry on, cover with the lid and heap embers on top for 25–30 minutes. Check early — the top browns faster under embers than in an oven.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
