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Chicken Pot Pie

  • Author: Jo-Anna Rooney
  • Prep Time: 20 minutes
  • Cook Time: 120 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 6 servings 1x



Chicken Pie Filling:

  • 4 chicken breasts (or you can use 1012 chicken thighs)
  • 1 tbsp olive oil
  • salt & pepper
  • 1 med/large potato peeled and cut into 1 inch chunks (or 6 baby potatoes cut half)
  • 1 tbsp oil
  • 2 onions (chopped)
  • 3 celery sticks (diced)
  • 2 carrots (peeled and diced)
  • 1/2 tsp thyme
  • 1 bay leaf
  • 1/4 cup flour
  • 2 cups chicken stock
  • 1 cup frozen corn or peas
  • 1/2 cup cream

Pie Crust:

  • 112 inch sheet frozen puff pastry (thawed)
  • 1 egg (lightly beaten)


  1. Preheat your oven to 375 degrees.
  2. Cut the chicken into 1 inch chunks, then in a large deep frying pan, brown the chicken in about 1 tbsp olive oil. Salt & pepper to taste. Transfer to a bowl and set aside.
  3. In a separate pot, partially cook your chunks of potato. Basically just boil it for about 2 minutes. Then drain and set aside.
  4. In the same frying pan that was used to cook the chicken, cook the onions, celery and carrots in 1 tbsp oil. Cook until soft, about 5 minutes.
  5. When the onions, celery and carrots are soft, add the thyme, bay leaf and flour. Stir while cooking for 1 minute.
  6. Then add the stock to the onion mixture. Bring the mixture to a boil, stirring constantly until the mixture thickens. This takes about 4 minutes.
  7. When the stock mixture has thickened, add the potato and chicken.
  8. Transfer the chicken mixture into an oven proof casserole dish, or deep pie dish.
  9. Bake covered, without the crust for 1 1/2 hours.

Putting the Pot Pie together:

  1. After the 1 1/2 hour baking time has passed, remove the dish from the oven, remove the bay leaf, then stir in the frozen vegetables and cream.
  2. Then add the thawed puff pastry sheet to the top of the pie dish, making sure to cover the edges.
  3. Using a knife, cut vents into the pastry (I like to put 2, 4-inch vents into my crusts).
  4. Brush the pastry with the beaten egg.
  5. Bake for about 30 minutes more, or until the crust is nice and golden brown.