Easy Chicken Pot Pie Recipe with Golden, Flaky Pastry
Chicken Pot Pie Recipe
Golden, flaky pastry and a creamy chicken filling make chicken pot pie a comforting meal for any day of the week. This straightforward version uses cooked chicken and ready-rolled puff pastry, so it’s easy to prepare without compromising on flavour. Serve it hot with greens or a crisp salad.
Serves: 4–6
Preparation time: 20 minutes
Cooking time: 35 minutes
Ingredients
- 1 tablespoon olive oil or butter
- 1 onion, finely chopped
- 2 carrots, diced
- 150g mushrooms, sliced (optional)
- 2 tablespoons plain flour
- 400ml chicken stock
- 150ml milk
- 1 teaspoon Dijon mustard
- ½ teaspoon dried thyme
- 300g cooked chicken, shredded or chopped
- 100g frozen peas
- Salt and freshly ground black pepper
- 1 sheet ready-rolled puff pastry, about 320g
- 1 egg, beaten, for glazing
Method
- Heat the oil or butter in a large saucepan over a medium heat. Add the onion and carrots and cook for 5 minutes, stirring occasionally. If using mushrooms, add them and cook for a further 3 minutes.
- Stir in the flour and cook for 1 minute. Gradually pour in the stock, stirring all the time to prevent lumps. Add the milk, mustard and thyme, then simmer for 5–7 minutes until the sauce has thickened.
- Stir in the cooked chicken and peas. Season with salt and pepper, then remove the pan from the heat. Leave the filling to cool slightly while you prepare the pastry.
- Heat the oven to 200°C (180°C fan, Gas Mark 6). Spoon the filling into a medium ovenproof pie dish.
- Lay the pastry over the dish. Trim away any excess and press the edges gently to seal. Cut a small slit in the centre to let steam escape. Brush the top with beaten egg.
- Bake for 25–30 minutes, until the pastry is puffed and deep golden and the filling is piping hot. Leave to stand for 5 minutes before serving.
Tips for a Great Chicken Pot Pie
Make sure the filling has cooled a little before adding the pastry; this helps it stay crisp. For extra flavour, use leftover roast chicken and add a handful of chopped parsley. You can also swap the peas for sweetcorn or include diced celery with the onion and carrots.
To prepare the pie ahead, make the filling and refrigerate it for up to a day. Add the pastry just before baking. Leftovers can be stored in the fridge for up to 2 days and reheated thoroughly until piping hot.
Essential FAQs for Perfecting Your Chicken Pot Pie Recipe
- What ingredients do I need to make chicken pot pie?
- How do I make chicken pot pie from scratch?
- Can I use cooked or leftover chicken in chicken pot pie?
- What pastry is best for chicken pot pie?
- How do I stop the bottom of the pastry from going soggy?
- How long should I bake chicken pot pie, and at what temperature?
- Can I make chicken pot pie ahead of time?
- Can chicken pot pie be frozen, and how should I reheat it?
- What can I serve with chicken pot pie?
What ingredients do I need to make chicken pot pie?
To make chicken pot pie, you’ll need cooked chicken, puff pastry, onion, carrots, chicken stock, milk, plain flour, butter or olive oil, and seasonings such as salt, black pepper and thyme. Peas add a touch of sweetness, while mushrooms and Dijon mustard are optional extras for extra flavour. A beaten egg is useful for brushing over the pastry before baking, giving it a golden finish.
How do I make chicken pot pie from scratch?
To make chicken pot pie from scratch, cook diced onion, carrots and any other vegetables you like in a little butter or oil, then stir in flour and gradually add chicken stock and milk to create a creamy sauce. Add cooked chicken, peas and herbs, season to taste, and spoon the filling into a pie dish. Cover with homemade shortcrust or puff pastry, seal the edges, cut a small slit in the top and brush with beaten egg. Bake at 200°C (180°C fan) until the pastry is golden and the filling is piping hot, usually around 25–35 minutes.
Can I use cooked or leftover chicken in chicken pot pie?
Yes, cooked or leftover chicken works perfectly in chicken pot pie. Shred or chop it into bite-sized pieces, then stir it into the sauce with the vegetables just before assembling the pie. As the chicken is already cooked, there’s no need to simmer it for long—just make sure the filling is piping hot before baking. Leftover roast chicken is especially tasty, and it’s a handy way to make use of leftovers.
What pastry is best for chicken pot pie?
Puff pastry is a popular choice for chicken pot pie because it bakes into a light, crisp, golden topping with minimal effort. Shortcrust pastry is another good option, especially if you prefer a sturdier, more traditional crust; use it for the lid or to line the dish. Whichever you choose, add the pastry once the filling has cooled slightly to help prevent a soggy base.
How do I stop the bottom of the pastry from going soggy?
To help keep the bottom pastry crisp, let the filling cool before assembling the pie, as hot filling creates steam that can make the pastry soggy. Make sure the sauce is thick rather than runny, and avoid overfilling the dish. For extra insurance, preheat a sturdy baking tray in the oven and place the pie dish on it; the direct heat helps cook the base. You can also blind-bake a pastry base for 10–15 minutes before adding the filling, especially if you’re making a deep pie.
How long should I bake chicken pot pie, and at what temperature?
Bake chicken pot pie in a preheated oven at 200°C (180°C fan, Gas Mark 6) for about 25–30 minutes, or until the pastry is puffed and golden and the filling is piping hot. If the filling is cold or the pie is particularly deep, it may need a little longer; cover the pastry loosely with foil if it begins to brown too quickly. Allow the pie to stand for a few minutes before serving.
Can I make chicken pot pie ahead of time?
Yes, you can prepare chicken pot pie ahead of time. Make the filling, let it cool completely, then cover and refrigerate it for up to 24 hours. For the best, crispest pastry, add it just before baking. If you assemble the whole pie in advance, keep it covered in the fridge and bake it within a day; it may need a few extra minutes in the oven. Ensure the filling is piping hot before serving.
Can chicken pot pie be frozen, and how should I reheat it?
Yes, chicken pot pie can be frozen, either baked or unbaked. For the best pastry, freeze the unbaked pie well wrapped for up to 2–3 months, then thaw it overnight in the fridge before baking until golden and piping hot throughout. To freeze a baked pie, cool it completely, wrap it tightly and freeze; thaw in the fridge, then reheat in an oven at 180°C (160°C fan, Gas Mark 4) until piping hot in the centre. Cover loosely with foil if the pastry browns too quickly, and reheat leftovers only once.
What can I serve with chicken pot pie?
Chicken pot pie is rich and comforting, so it pairs well with simple, fresh sides. Try steamed green beans, peas, broccoli or roasted seasonal vegetables, or serve it with a crisp green salad dressed with a light vinaigrette. If you’d like something heartier, buttery mashed potatoes work well, though the pastry and creamy filling may be filling enough on their own.
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