The ultimate Chicken Pot Pie recipe for when you need some comfort food but simply don’t have the time (or energy)! It’s got a flaky crispy pastry lid and a rich, creamy filling loaded with flavour – just exquisite!
I mean…what’s not to love about Chicken Pot Pies? Tender pieces of chicken smothered in a luscious, creamy gravy, all wrapped up in a beautifully crispy crust. Yes, exactly like a present. This recipe has all the classic elements of a traditional chicken pot pie but uses 2 shortcuts – rotisserie chicken and store bought puff pastry. These are not bad swaps at all but will cut your prep time in half, H A L F. That said, if you want to make your own pasty from scratch, good for you – you can use the rough-puff (pastry) recipe from when I made the Portugese Egg Tarts.
These bad boys can be served in individual pots or made as one big pie. Personally, I like them as a pie because it’s quicker and easier. But if you want to maximise the filling to pastry ratio, go with individual pots. Either way, the trick here is to drape your pots or pie dishes GENEROUSLY with puff pastry and then kind of sealing it around the sides of dish/pot so that it’s tightly fitted rather than just a round piece of pastry floating on top.
When the Chicken Pot Pie comes out the oven, it’s like a moment of true love. The pastry becomes all golden and puffed up, and you just know that under that buttery lid is the loveliest creamy filling bubbling away. It’s going to smell amazing but you must let it rest for 10 minutes before digging into it lest you suffer from 2nd degree burns. It’s happened to me a gazillion times and honestly makes me question my self-control every single time.
P.s. this is a brilliant freezer stand-by meal. To freeze/refrigerate uncooked, ensure that the filling has cooled completely before topping it with the pastry and egg wash. If frozen, thaw overnight then bake per recipe.
The ultimate Chicken Pot Pie recipe for when you need some comfort food but simply don’t have the time (or energy)! It’s got a flaky crispy pastry lid and a rich, creamy filling loaded with flavour - just exquisite! Preheat the oven to 200°C. Grease a baking dish and set aside. In a pot, melt the butter over medium heat. Add the shallot and thyme, stirring often until the shallots become translucent (about 4 minutes). Add the flour in and whisk constantly until the mixture turns slightly brown and smells like popcorn (about 6 minutes). Whisk in the chicken broth, 1/2 cup at a time, ensuring that it’s fully incorporated into the mixture before adding more. Do the same with the milk. Season with salt and pepper then bring it to a boil. Once bubbling, reduce the heat to low and let it simmer for 10-15 minutes, whisking constantly. The mixture should be thick enough to coat the back of a spoon (Note 2). Add the carrots & leek and cook for 5 minutes or until just tender. Add in the parsley, chicken and Worcestershire sauce and mix to combine. Transfer the mixture to the baking dish and pop it into the fridge to cool for 15-30 minutes (hot filling = melts butter in pastry that creates layers = less puff). Remove the puff pastry from the refrigerator, roll it out gently on a lightly floured surface just to smooth any creases and make large enough to fit the dish. Brush the egg wash along the edge of the dish (this acts as a glue for the puff pastry) and carefully drape the puff pastry over the dish, pressing it to the rim of the dish and trimming it such that it is slightly larger than your dish (you want some overhang). Brush the top with the egg wash and make 3 slits in the pastry with a sharp knife Place the dish onto a baking tray (to catch any spillage), and pop it into the oven for 20 minutes - the pastry should be golden brown. Reduce the temperature to 175°C and bake for another 30 minutes. Let it sit for 10 minutes before serving. Easy Chicken Pot Pie Recipe
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