Classic Chicken Pot Pie
Breville Test Kitchen

Breville Test Kitchen

Classic Chicken Pot Pie

Chicken and vegetables in a creamy sauce, topped with pastry, this is a quintessential family favorite that works just as well in individual ramekins as it does in the pie dish. Once the filling is topped with the pastry, you’ll need to work quickly to get it in the oven so the pastry doesn’t melt. If time permits cool the filling before topping with the pastry.
the Smart Oven® Air Fryer Pro
the Smart Oven® Air Fryer Pro Product Details

the Smart Oven® Air Fryer Pro

+2 more appliances


1 hr 15 mins total time

30 mins active time


Serves 4



  • unsalted butter icon
    1½ oz unsalted butter
  • boneless and skinless chicken thighs icon
    1 lb boneless and skinless chicken thighs

    thinly sliced

  • small white onion icon
    1 small white onion

    diced into ½-inch pieces

  • clove garlic icon
    2 cloves garlic


  • carrot icon
    1 carrot

    diced into ½-inch pieces

  • celery stalk icon
    1 celery stalk

    diced into ½-inch pieces

  • all-purpose flour icon
    ⅓ cup (1¼ oz) all-purpose flour
  • chicken stock icon
    1 cup (8 fl oz) chicken stock
  • heavy cream icon
    ½ cup (4 fl oz) heavy cream
  • frozen peas icon
    ⅓ cup (1¾ oz) frozen peas
  • chopped tarragon icon
    2 tbsp chopped tarragon
  • kosher salt icon
    1 tsp kosher salt
  • freshly ground black pepper icon
    Freshly ground black pepper

    to season

  • sheet frozen puff pastry (9 1/2-inch square) icon
    1 sheet frozen puff pastry (9 1/2-inch square)
  • egg icon
    1 egg

    lightly beaten


  • 1Melt the butter in a deep frying pan over medium heat. Add the chicken and cook, stirring for 3 minutes. Use a slotted spoon to remove the chicken from the pan. Add the onion and cook stirring for 2 minutes. Add the garlic, carrot and celery and cook, stirring, for 5 minutes, or until softened. Reduce the heat to medium-low.
  • 2Add the flour and cook, stirring for 2 minutes. Stir in the stock and cream then add the chicken, peas, tarragon, salt and pepper. Cook stirring until the mixture comes to a boil. Reduce the heat to low and simmer, stirring for 2 minutes, or until thickened. Remove from the heat and let stand for 10 minutes to thicken further and cool slightly.
  • 3For easy handling the pastry is best thawed just before using. Remove from the freezer and thaw for 5 minutes. Meanwhile, continue to the next step.
  • 4Insert the wire rack into position 6. Set the oven to Bake, Convection, 350°F, for 30 minutes and press Start to preheat. Meanwhile, continue to the next step.
  • 5Pour the filling into a 9-inch pie dish and level the surface.
  • 6Place the pastry on top of the dish and gently stretch and press the edge to seal. This avoids the filling bubbling out during cooking. Trim the edge. Brush with some of the egg. Using the tip of a sharp knife, cut 2 slits into the pastry to allow the steam to escape.
  • 7Once preheated, place the pie in the oven and cook for 30 minutes.
  • 8The pie should be golden brown. If not, cook it a little longer.
  • 9Stand for 5 minutes before serving to allow the filling to cool slightly and thicken further.
  • 10Spoon the pie onto serving plates and serve.
Main course
Kid Friendly
Kid Friendly

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