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Classic Chicken Pot Pie

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.

1 hr 15 mins total time

30 mins active time

Easy

Serves 4

Ingredients


Measurements:

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

    thinly sliced

  • 1 small white onion

    finely chopped

  • 2 cloves garlic

    minced

  • 1 carrot

    finely chopped

  • 1 celery stalk

    finely chopped

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

    to season

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

    lightly beaten

Instructions

  • 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. 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 in the oven and start the timer.
  • 8The pie should be golden brown. If not, give it a bit more.
  • 9Stand for 5 minutes before serving to allow the filling to cool slightly and thicken further.
  • 10Spoon the pie onto serving plates and serve.