🥧 Chicken pot pie
Chicken pot pie is a savoury baked pie of tender chicken, peas, carrot and onion in a creamy sauce, covered with a lid of golden, flaky puff pastry. The pastry shatters when cut, revealing a thick, comforting filling. It is usually baked in a deep dish or individual ramekins and served hot as a main course.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g cooked chicken, diced
- 1 onion, chopped
- 2 carrots, diced
- 150 g peas
- 250 ml cream
- 200 ml chicken stock
- 1 tbsp cornflour
- 320 g sheet of puff pastry
- 1 tbsp vegetable oil, salt, pepper, thyme
Method
- Heat the oven to 200 °C.
- Soften the onion and carrot in oil for 6–7 minutes.
- Add the stock, cream and cornflour mixed with a little water; simmer until thickened.
- Stir in the chicken, peas, thyme, salt and pepper and pour into a baking dish.
- Cover with the puff pastry, trim, and cut a small vent in the top.
- Bake for 25–30 minutes until the pastry is puffed and golden.
How to make it lighter
- Use pastry only on top, never top and bottom, to keep the portion lighter.
- Replace half the cream with stock and add more vegetables to the filling.
- Serve one modest wedge with a green salad.
History
Meat pies baked under a pastry crust have a long history in British cooking, and settlers brought the tradition to North America. Chicken pot pie became a familiar American home dish and, in the 20th century, a popular frozen ready meal.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →