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Traditional British Recipes

Chicken Pot Pie with Easy Puff Pastry

In the OvenDinnerFamilyFamily-friendlyEasyPieMainBudget4

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
  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.

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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