- Prep
- 30 min
- Cook
- 45 min
- Total
- 75 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 500 g
- 60 g
- 60 g
- 480 ml
- 240 ml
- 150 g
- 1 tsp
- 1 tsp
- ½ tsp
Process
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Preheat the oven to 200°C.
In a large skillet or Dutch oven, melt the butter over medium heat. Add the onion, carrot, and celery, and cook until softened, about 5 minutes.
Add the chicken breast pieces and cook until no longer pink, about 5–7 minutes.
Sprinkle the all-purpose flour over the chicken and vegetables, and stir to coat. Cook for 1–2 minutes.
Gradually pour in the chicken broth and milk, stirring constantly. Bring to a simmer and cook until the sauce thickens, about 3–5 minutes.
Stir in the frozen peas, fresh thyme, salt, and black pepper. Remove from heat.
Pour the chicken mixture into a 9-inch pie dish or a 2-quart baking dish.
Roll out the puff pastry sheet to fit the top of the dish. Place it over the filling, pressing the edges to seal. Cut a few slits in the top to allow steam to escape.
In a small bowl, beat the egg with a tablespoon of water. Brush the egg wash over the pastry.
Bake for 25–30 minutes, until the pastry is golden brown and the filling is bubbly. Let rest for 10 minutes before serving.
Kitchen notes
Kitchen notes
- The most common mistake is a runny filling: after adding the broth and milk, simmer until the sauce coats the back of a spoon and a line drawn through it holds, about 3-5 minutes, before adding the peas.
- Chicken is done when it reaches 74°C in the thickest piece and the meat is opaque white; if you skip this check, the pie can be dry or undercooked.
- Use a 9-inch pie dish that is at least 2 inches deep and place it on a rimmed baking sheet to catch drips; this prevents a messy oven and a soggy bottom.
- Do not skip the 10-minute rest after baking; cutting immediately releases steam and makes the filling run, so set a timer and wait.
Substitutions
- chicken-breast→boneless skinless chicken thighs, cut into 2 cm pieces
- frozen-peas→frozen mixed vegetables (peas, carrots, corn)
- fresh-thyme→dried thyme, use 1/3 teaspoon
- puff-pastry→refrigerated pie crust or homemade shortcrust pastry
Storage & reheating
Cool leftovers to room temperature within 2 hours, then transfer to an airtight container and refrigerate for up to 3 days. For freezing, wrap individual portions tightly in plastic wrap and foil, or freeze the whole pie in a freezer-safe dish for up to 2 months; thaw overnight in the fridge before reheating. Reheat covered with foil in a 180°C oven for 15-20 minutes until the filling is bubbly and the pastry is crisp; for single slices, microwave on medium power for 2-3 minutes, though the pastry will soften.
Gallery
FAQ
The questions we get asked most
Why did my chicken pot pie turn out runny?
The filling was likely not simmered long enough after adding the broth and milk, so the flour did not fully thicken. Return the filling to the stove and simmer for 2-3 more minutes until it coats a spoon, then cool slightly before pouring into the dish. Also make sure you used the full 60 g of flour and did not substitute with a gluten-free blend without adjusting.
Can I use rotisserie chicken instead of raw chicken breast?
Yes, but skip step 3 where you cook the raw chicken. Shred or chop about 400 g of cooked chicken and stir it in at step 6 along with the peas. This prevents the chicken from overcooking and becoming dry.
Can I make chicken pot pie ahead of time?
You can prepare the filling up to 2 days ahead and store it covered in the fridge. When ready to bake, pour the cold filling into the dish, top with pastry, and add 5-10 minutes to the baking time. You can also assemble the whole pie, cover, and refrigerate for up to 24 hours before baking.
How do I know when the chicken pot pie is done?
The pastry should be golden brown and the filling bubbly around the edges, which takes 25-30 minutes at 200°C. If you have an instant-read thermometer, the center of the filling should read at least 74°C. Let it rest for 10 minutes before serving to allow the filling to set.
Can I freeze chicken pot pie?
Yes, you can freeze it baked or unbaked. For unbaked, assemble the pie, wrap tightly in plastic wrap and foil, and freeze for up to 2 months; bake from frozen at 200°C for 45-55 minutes. For baked leftovers, cool completely, wrap individual slices, and freeze for up to 2 months; reheat in a 180°C oven for 15-20 minutes.
Why is my puff pastry soggy on the bottom?
The filling was too hot or too wet when it went into the dish, or the dish was placed on a cold surface. Let the filling cool for 10 minutes before topping, and always bake on a preheated rimmed baking sheet. Also ensure the pastry edges are sealed and slits are cut to let steam escape.
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