Traditional British Beef Pie
A hearty British beef pie with tender braised beef, rich gravy, and golden puff pastry for a proper comfort-food dinner.
Chicken Pot Pie with Easy Puff Pastry
This chicken pot pie is a reliable family dinner: tender chicken, sweet leek and vegetables in a silky savoury sauce, all baked under flaky golden puff pastry. It delivers classic comfort without a complicated prep.
Using cooked chicken keeps it practical for busy evenings and leftovers. Serve with buttered greens or a simple salad, and let the pie rest briefly before scooping so the filling stays rich and glossy.
Method
20m45m1h 5m
- Preheat the oven to 200°C (180°C fan).
- Melt the butter in a deep frying pan over medium heat. Add the leek, carrots and celery with a pinch of salt, then cook for 8–10 minutes until softened.
- Stir in the garlic and thyme, then cook for 1 minute. Sprinkle over the flour and stir continuously for 2 minutes to form a roux.
- Gradually pour in the warm stock, stirring well after each addition, until smooth and thickened. Simmer for 3–4 minutes.
- Add the cream, Dijon mustard (if using), chicken and peas. Simmer gently for 4–5 minutes until the filling is glossy and coats the spoon. Season with salt and black pepper.
- Transfer the filling to a 2 litre ovenproof pie dish and leave for 5 minutes so the pastry stays crisp.
- Lay the puff pastry over the dish, trim the edge, then crimp with a fork. Cut a small steam slit in the centre and brush all over with beaten egg.
- Bake for 30–35 minutes until deeply golden and bubbling at the edges. Rest for 10 minutes before serving.
Ingredients
- 1 tsp Dried Thyme
- 40 g Butter
- 320 g Puff pastry sheet ready-rolled
- 1 tsp Dijon Mustard optional
- 1 Egg beaten, for glaze
- 2 medium Carrots small dice
- 500 g Cooked chicken breast or thigh shredded or diced
- 1 large Leek halved and thinly sliced
- 2 Celery Sticks small dice
- 2 cloves Garlic finely chopped
- 450 ml Chicken Stock warm
- 100 ml Single cream
- Black Pepper freshly ground, to taste
- 100 g Frozen Peas
- 40 g Plain Flour
- Salt, to taste
Notes
If the filling looks too thick before baking, loosen with a splash of stock; it will continue to thicken in the oven.
Cool leftover pie quickly, refrigerate, and reheat portions at 180°C until piping hot in the centre.
For make-ahead prep, cook the filling 1 day in advance and top with pastry just before baking.
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