Chicken Pot Pie
An American comfort food classic, tender chicken, carrots, peas, and celery in a rich cream sauce topped with a golden buttery pastry crust.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut chicken thighs into 2cm chunks. Peel carrots and dice 1cm. Dice celery 1cm. Finely dice onion and mince garlic. Defrost peas. Measure stock, cream, thyme, salt, and pepper. Have pastry sheet and beaten egg ready.
Saute
Melt butter in a large saucepan over medium heat. Add onion, carrots, celery; cook 5–6 minutes until softened. Add garlic and thyme, cook 1 minute until fragrant. Stir occasionally for even cooking.
Sear
Add chicken chunks to the pan over medium heat. Cook 4–5 minutes, stirring occasionally, until sealed on all sides and lightly browned.
Build
Stir in flour, cook 90 seconds stirring constantly. Gradually whisk in chicken stock, breaking up lumps between additions. Bring to a gentle simmer over medium heat.
Simmer
Stir in double cream and peas. Simmer 3–4 minutes until sauce coats the back of a spoon. Season with salt and white pepper. Transfer filling to a 20cm ovenproof dish.
Bake
Drape pastry over filling, press edges to seal. Trim excess, crimp edges with a fork. Brush with beaten egg. Cut two small slits in the centre for steam. Bake at 200°C for 25–28 minutes until pastry is deep golden and filling bubbles at edges.
Rest and plate
Remove from oven and rest 5 minutes. Serve directly from the dish while the pastry is crisp and filling is hot.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.