Name: Homestyle Chicken Pot Pie
Prep time: 20 min
Cook time: 40 min
Total time: 70 min
Yield: 2 servings
Cuisine: American
Ingredients: 250 g Chicken Breast, cooked and shredded; 1 Puff Pastry Sheets, thawed if frozen; 2 tbsp Unsalted Butter, for the filling; 2 tbsp All-Purpose Flour, to thicken the sauce; ¾ cup Chicken Stock, warm; ½ cup Milk, for creaminess; ½ Onion, finely chopped; 1 Carrot, diced small; 1 Celery, finely chopped; ⅓ cup Green Peas, fresh or frozen; ½ tsp Thyme, dried or finely chopped fresh; ½ tsp Salt, adjust to taste; ½ tsp Ground Black Pepper, freshly ground if possible

1 hr 10 mintotal

1 hr hands-on10 min hands-off

Prep 20 min · Cook 40 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Method

Heat the oven to 200°C and keep a small baking dish ready.
Melt the butter in a pan, then cook the onion, carrot, and celery until slightly softened.
Stir in the flour and cook for 1 minute, then slowly whisk in the chicken stock and milk.
1 min
Add the shredded chicken, peas, thyme, salt, and black pepper, and simmer until the filling is creamy and thick.
Transfer the filling to the baking dish, cover with puff pastry, cut a few steam vents, and bake until the top is puffed and golden.
Rest for 10 minutes before serving so the filling settles slightly.
10 min

How to tell it's done

The top should be crisp and golden, while the filling should be creamy and spoonable.

Getting it right

Tip

Keep the filling thick before baking; a loose filling can make the pastry soggy.

What to serve it with

Serve hot with a green salad or steamed vegetables.

Common mistakes

The pastry is soggy underneath.: Let the filling cool a little before the pastry goes on, and bake in a properly hot oven. Puff pastry laid over a steaming filling absorbs it and never rises.
The filling is runny.: Cook the flour into the butter, then thicken the sauce properly on the hob before it goes into the dish. It should coat a spoon before it ever sees the oven — the bake will not thicken it further.

Substitutions

Puff Pastry Sheets — Use a simple pie dough if preferred; keep the top crust chilled before baking for better flakiness.
Chicken Breast — Cooked chicken thigh can be used for a juicier filling.

Storing and reheating

Keeps three days in the fridge. The filling alone keeps four days and freezes for three months; assemble with fresh pastry and bake. Reheat slices in the oven so the top crisps rather than steams.

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Ingredients