The Comfort And Joy Of Chicken Pot Pies

Pot pies are one of those go-to meals that everyone’s always in the mood for. They’re a fun food adventure, with a rich top and meaty filling, always tummy warming and satisfying.

Best of all, they’re much easier to make than you might think, and versatile enough for you to adapt the ingredients to whatever you have in your fridge.

Definitely something worth repeating on your weekly menu.

Chicken Pot Pie

  • Servings: 4
  • Difficulty: easy
  • Print


  • 3 teaspoons olive oil
  • 750g chicken breast fillets, diced
  • 20g butter
  • 1 leek, trimmed and thinly sliced
  • 200g mushrooms, quartered or 100g chopped bacon, or both
  • 80ml white wine
  • 1 tablespoon plain flour
  • 250ml chicken stock
  • 160ml light thickened cream
  • 1 tablespoon whole grain mustard
  • ½ cup frozen peas
  • 1 free-range egg, lightly beaten
  • 1 sheet ready-rolled frozen pastry, thawed
  • Salt and pepper, to taste


  1. Pre-heat oven to 180 degrees Celsius
  2. Heat two teaspoons of oil in a large frying over medium heat
  3. Add diced bacon and brown
  4. Add chicken and cook, stirring, for 3-5 mins or until lightly browned, then transfer this mixture to a plate
  5. Heat one teaspoon of oil and butter in the pan
  6. Add the leeks and mushrooms, then cook, stirring, for 3-5 mins or until mushroom is golden
  7. Add wine (or leftover champagne) and cook for 2 mins or until reduced by half
  8. Add flour and cook for 1-2 mins
  9. Gradually add combined stock and cream while stirring
  10. Stir in the mustard and peas and bring to the boil
  11. Reduce heat to low and simmer for 2-3 mins or until thickened slightly
  12. Return chicken to the pan and season with salt and pepper
  13. Spoon the chicken mixture into four ramekins or mini cocotte casserole dishes
  14. Cut four 11.5cm diameter circles from the pastry, slightly larger than the diameter of the ramekins – or turn one of the empty ramekins upside down and cut out a circle just slightly larger than the outside of the ramekin
  15. Brush the edges of the ramekins with egg
  16. Top with pastry and press down edges to seal
  17. Place on a baking tray and bake for 20 mins or until pastry is golden and filling is cooked through
  18. Any leftover trimmings of the pastry can be cut into strips or shards and baked at the same time as the pastry

    Use them as dippers in the filling of the pie once you’ve devoured the top – delicious!
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