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Golden chicken pot pie in a ceramic baking dish

Chicken Pot Pie

Chicken and vegetables in a creamy filling beneath a golden puff-pastry lid. Demo recipe draft for the site preview. This recipe has not been kitchen-tested; client review is pending.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g cooked chicken shredded
  • 1 onion diced
  • 2 carrots finely diced
  • 150 g frozen peas
  • 40 g butter
  • 40 g all-purpose flour
  • 400 ml chicken broth
  • 150 ml milk
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 puff pastry sheet about 250 g, thawed
  • 1 egg beaten for brushing

Equipment

  • 1 Saucepan
  • 1 Pie dish
  • 1 Baking tray
  • 1 Food thermometer

Method
 

  1. Heat the oven to 200°C / 400°F. Melt butter in a saucepan and cook onion and carrots for 6–8 minutes until softened.
  2. Stir in flour and cook for 1 minute. Gradually add broth and milk, stirring to make a smooth sauce.
  3. Simmer for 3 minutes, then stir in cooked chicken, peas, thyme, salt and pepper. Transfer to a roughly 23 cm pie dish.
  4. Lay the thawed pastry over the filling, trim excess and press the edges to the dish. Cut a small steam vent in the center.
  5. Brush with beaten egg and bake for 25–30 minutes until the pastry is golden and the center of the filling reaches 74°C / 165°F.
  6. Rest for 10 minutes before serving; the filling will be very hot.

Notes

Demo recipe draft for the site preview. This recipe has not been kitchen-tested; client review is pending.
The preparation time assumes cooked chicken and thawed pastry are ready. Put the pie dish on a tray to catch drips; resting time is additional.