Chicken Pot Pie Recipe

Chicken Pot Pie

Chicken Pot Pie is a very simple chicken and vegetable pie that even the most inexperienced of cooks can make. The filling is very creamy (but contains no cream) and the thyme and parsley complement the chicken and vegetables really well.

CLICK ON THE PICTURE TO WATCH THE VIDEO!

Serves: 4 Print

CLICK ON THE PICTURE TO WATCH THE VIDEO!

Ingredients

500 ml (1 pint) chicken stock
4 chicken breasts or 600 g (20 oz) of boneless chicken cut into pieces
2 celery stalks, sliced
2 carrots, sliced
1 onion, chopped
250 ml (9 fl oz) milk
½ cup peas
6 tbsp plain flour
1½ tsp parsley
1 tsp thyme
1 tsp salt
½ tsp ground black pepper
4 tbsp butter
250 g (9 oz) pie pastry

Instructions

Pour the stock into a saucepan, add the chicken and bring to the boil. Simmer gently for 20 minutes, then remove the chicken with a slotted spoon and put to one side. Keep the stock!
Melt the butter in a pan and gently stir-fry the onions, celery and carrots for 10 minutes.
Add in the flour and cook for 1 minute.
Add in the milk and chicken stock. Bring to the boil and simmer gently for 10 minutes.
Add in the remaining ingredients and the chicken. Turn off the heat and mix well.
Pour the filling mixture into a large dish or several smaller dishes.
Wet the rim of the dish and press a strip of pastry around the rim.
Place a layer of pastry onto the dish, crimp the edges with a fork and trim away the excess pastry. Create a few slits in the pastry for steam to escape.
Brush with a little milk or beaten egg and bake at 200°C for 25-30 minutes.
Remove from the oven and allow to cool for 5 minutes before serving.