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Easy Chicken Pot Pie

  • Cook Time: 1 hour 10 minutes

What you need

This easy chicken pot pie tucks creamy chicken and vegetables under a golden puff pastry lid. Use leftover roast chicken or quick poached chicken for a comforting dinner without a fussy pastry crust.

For the filling:

  • 3 tbsp butter
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 tbsp plain flour
  • 500ml chicken stock
  • 180ml milk or cream
  • 500g cooked chicken, shredded
  • 150g frozen peas
  • 1 tsp dried thyme
  • Salt and pepper

To finish:

  • 1 sheet ready-rolled puff pastry
  • 1 egg, beaten, for brushing

Recipe Steps

  1. Heat oven to 200°C / 400°F. Melt butter in an oven-safe skillet and cook onion, carrots, and celery for 6–8 minutes.
  2. Stir in flour and cook 1 minute. Gradually whisk in stock and milk until smooth and thickened.
  3. Fold in chicken, peas, thyme, salt, and pepper. Simmer 2 minutes.
  4. Lay puff pastry over the filling, trim the edge, cut a few vents, and brush with beaten egg.
  5. Bake 25–30 minutes until puffed and deeply golden. Rest 10 minutes before serving.

Tips & Variations

  • Use rotisserie chicken to make this a weeknight shortcut.
  • Put the skillet on a baking tray in case the filling bubbles over.
  • For individual pies, divide into ramekins and bake about 20 minutes.

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