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Creamy Chicken Pot Pie Recipe

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3.9 from 10 reviews

This Creamy Chicken Pot Pie recipe features tender chunks of chicken, hearty vegetables, and a rich, creamy sauce enveloped in flaky puff pastry. With a perfectly blind-baked crust and a luscious homemade roux-based filling, this classic comfort dish is ideal for family meals, delivering warm, satisfying flavors in every bite.

Ingredients

Pastry

  • 2 x 320g (2 x 11oz) rolls of ready-rolled puff pastry
  • 1 egg (slightly whisked with a fork)

Filling

  • 3 chicken breasts (cut into small chunks)
  • 3 carrots (peeled and chopped into chunks)
  • 3 medium sized potatoes (peeled and chopped into small chunks)
  • Good pinch of salt and pepper
  • 2 sprigs of thyme or 1 tsp dried thyme
  • 600 ml (2 1/2 cups) chicken stock (water plus 3 stock cubes)
  • 50 g (3 1/2 tbsp) butter
  • 1 large onion (peeled and finely chopped)
  • 6 tbsp plain (all-purpose) flour
  • 300 ml (1 1/4 cups) milk (half or full-fat)
  • Juice of 1 lemon
  • Baking parchment and baking beans (or dried beans) for blind baking

Instructions

  1. Preheat Oven: Preheat your oven to 200C/400F (fan assisted) to prepare for blind baking the pastry base.
  2. Prepare Pastry Base: Line a 10 x 8 inch pie dish with one roll of puff pastry. Prick the base several times with a fork and trim any large overhangs of pastry.
  3. Blind Bake Pastry: Cover the pastry fully with baking parchment and fill with baking beans. Bake in the oven for 10 minutes to prevent a soggy bottom. Remove and set aside.
  4. Cook Chicken and Veggies: In a large saucepan, combine chicken chunks, carrots, potatoes, salt, pepper, thyme, and chicken stock. Bring to a boil, then simmer for 15 minutes, and turn off the heat.
  5. Sauté Onions: In another large saucepan, melt butter over medium heat. Add finely chopped onion and cook for about 5-6 minutes until softened.
  6. Make Roux: Stir the flour into the butter and onions using a balloon whisk, forming a creamy paste. Cook for a minute while continuously stirring.
  7. Add Stock Gradually: Ladle chicken broth stock (mostly liquid without chicken or vegetables) from the first saucepan into the roux mixture bit by bit, stirring constantly until combined and smooth.
  8. Add Milk and Thicken: Pour in the milk and heat gently while stirring until the sauce thickens, taking care not to let it boil.
  9. Combine Filling: Add the cooked chicken and vegetables to the sauce mixture. Heat gently until almost boiling again.
  10. Season with Lemon: Stir in half of the lemon juice, taste, then add the remainder along with any additional seasoning needed.
  11. Assemble Pie: Remove baking beans and parchment from the pastry base. Pour the chicken filling into the pastry shell.
  12. Top Pastry and Seal: Brush the edges of the pastry with egg wash. Cover with the remaining pastry sheet, pinch edges to seal, brush the top with more egg wash, and pierce small holes to allow steam to escape.
  13. Bake Pie: Place the assembled pie back into the oven at 200C/400F (fan) and bake for 20-25 minutes until golden brown and puffed.
  14. Serve: Remove from oven and serve immediately with your choice of green vegetables for a complete meal.

Notes

  • Blind baking the puff pastry base helps avoid a soggy bottom by partially cooking and drying it before adding the filling.
  • Use baking beans or dried beans to weigh down the pastry while blind baking.
  • When ladling stock into the roux, try to avoid adding solid chicken or vegetable pieces to keep the sauce smooth.
  • The lemon juice brightens and balances the creamy richness of the filling — add gradually to taste.
  • Ensure not to overcook the sauce after adding milk to prevent curdling.
  • For extra crispiness, you can chill the assembled pie before baking.
  • Serve with steamed green vegetables like peas, broccoli, or green beans for a balanced meal.

Find it online: https://bitezly.com/creamy-chicken-pot-pie-recipe/