Classic Chicken Pot Pie with Flaky Butter Crust
Flaky, all-butter golden pastry filled with a delicately spiced sweet filling, baked until crisp and aromatic.
Ingredients
- • 600g cooked roast chicken, shredded or diced
- • 2 sheets all-butter puff pastry (or homemade pie crust)
- • 1/3 cup unsalted butter
- • 1 medium onion, diced
- • 2 carrots, peeled and sliced into rounds
- • 2 ribs celery, sliced
- • 1/3 cup plain flour
- • 2 cups rich chicken broth
- • 1/2 cup double cream
- • 1 cup frozen peas
- • 1 tbsp fresh thyme leaves
- • 1 tsp salt
- • 1/2 tsp black pepper
- • 1 egg, beaten with 1 tbsp water (for egg wash)
Preparation Steps
Melt butter in a deep skillet; cook diced onion, carrots, and celery for 8 minutes until softened.
Sprinkle plain flour over vegetables, stirring for 2 minutes; gradually whisk in warm chicken broth and double cream, simmering until thick, smooth, and bubbling.
Stir in shredded cooked chicken, frozen peas, fresh thyme, salt, and black pepper; remove from heat and cool slightly.
Line a 23cm deep pie dish with one pastry sheet; ladle in the savory creamy chicken filling.
Cover with the top pastry sheet, trim and crimp the edges to seal; cut 3 slits in the top crust to vent steam and brush evenly with egg wash.
Bake at 200°C for 35-40 minutes until pastry is puffed, deeply golden-brown, and filling is bubbling at the edges.
Cool for 10 minutes before scooping out generous hearty portions.