Chicken Pot Pie with Easy Puff Pastry
A creamy chicken and vegetable pie topped with crisp puff pastry—comfort food that is easy enough for a weeknight.
Traditional British Beef Pie
This traditional British beef pie is built for cozy dinners: chunks of beef are browned, gently simmered with onion, carrot, and stock, then topped with flaky pastry and baked until deeply golden.
Serve it with buttery mash or seasonal greens, and let the filling rest for a few minutes before slicing so the gravy sets nicely and each portion holds together.
Method
25m1h 15m1h 40m
- Preheat the oven to 200°C (180°C fan). Pat the beef dry, season with salt and pepper, then toss with 2 tablespoons flour.
- Heat olive oil and butter in a heavy pan. Brown the beef in batches until well coloured, then set aside.
- In the same pan, cook onion and carrot for 6-8 minutes until softened. Stir in garlic and tomato purée for 1 minute.
- Return beef to the pan, add Worcestershire sauce, stock, thyme, and bay leaf. Bring to a simmer, cover, and cook gently for 45 minutes until the beef is tender and the gravy has thickened.
- Remove from the heat, discard the bay leaf, and cool the filling for 10 minutes. Transfer to a pie dish.
- Lay puff pastry over the dish, trim and crimp the edges, and cut a small steam vent. Brush with beaten egg.
- Bake for 25-30 minutes until the pastry is crisp and golden. Rest for 5 minutes before serving.
Ingredients
- 1 Bay Leaf
- 1 tbsp Worcestershire Sauce
- 1 tsp Fresh Thyme leaves only
- 1 tbsp Tomato purée
- 2 Garlic Cloves minced
- 2 tbsp Plain Flour plus 1 tbsp for dusting
- 1 large Onion finely chopped
- 320 g Puff Pastry ready-rolled
- 25 g Unsalted butter
- 1/2 tsp Black Pepper freshly ground
- 900 g Beef Chuck trimmed and cut into 3 cm chunks
- 1 Egg beaten for egg wash
- 1 tbsp Olive Oil
- 1 tsp Salt or to taste
- 500 ml Beef Stock hot
- 1 medium Carrot finely diced
Notes
For deeper flavour, brown the beef in batches so it sears rather than steams.
If the filling looks thin, simmer uncovered for a few extra minutes before topping with pastry.
Shield the pie rim with foil if it browns too quickly in the final 10 minutes.
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