Family Chicken Pot Pie

Family chicken pot pie with tender chicken and vegetables in creamy gravy under flaky pastry.

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Cooling the filling slightly before adding pastry helps the crust puff instead of becoming greasy from trapped steam.

Ingredients

• 600 g cooked chicken, diced
• 1 onion, diced
• 2 carrots, diced
• 150 g frozen peas
• 50 g butter
• 50 g plain flour
• 500 ml chicken stock
• 200 ml milk
• 1 tsp dried thyme
• 1 sheet puff pastry
• 1 egg, beaten
• salt and pepper

Step-by-step method

1. Heat the oven to 200°C conventional or 180°C fan and place a deep pie dish nearby.
2. Melt butter in a saucepan, cook onion and carrot for 6 minutes, then stir in flour and thyme for 1 minute.
3. Gradually whisk in chicken stock and milk and simmer for 4–5 minutes until the gravy thickens.
4. Fold in chicken and peas, season with salt and pepper, then transfer to the pie dish and cool for about 10 minutes.
5. Lay puff pastry over the dish, trim the edge, press to seal and cut two small steam vents in the centre.
6. Brush with beaten egg and bake for 30–35 minutes until the pastry is deeply golden and the filling bubbles at the edges.
7. Rest for 10 minutes before serving because the filling will be extremely hot and will thicken as it stands.