Chicken Pot Pie with Easy Puff Pastry
Traditional British Recipes

Chicken Pot Pie with Easy Puff Pastry

In the Oven
serves 4

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.

DinnerPieMainBudget
20 mins prep45 mins cook1 hr 5 mins total

  1. Preheat the oven to 200°C (180°C fan).

  2. 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.

  3. 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.

  4. Gradually pour in the warm stock, stirring well after each addition, until smooth and thickened. Simmer for 3–4 minutes.

  5. 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.

  6. Transfer the filling to a 2 litre ovenproof pie dish and leave for 5 minutes so the pastry stays crisp.

  7. 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.

  8. Bake for 30–35 minutes until deeply golden and bubbling at the edges. Rest for 10 minutes before serving.

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