Name: Chicken Pot Pie in a pan
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 500 g chicken breast; 2 tsp salt; 1 tsp chilli powder; 1 tsp black pepper; 2 tsp mixed herbs; 1 tbsp garlic paste; 100 g butter; 1 medium onion,; 220 g white button mushrooms; 3 large carrots; 5 tbsp plain flour; 450 ml chicken broth; 150 ml double cream; Pre-rolled puff pastry; 1 beaten egg

Chicken Pot Pie in a pan

Servings: 6 Total Time: 40 mins Difficulty: Beginner

Why this recipe works

One pan from hob to oven. The filling and the bake all happen in the same pan.

A creamy sauce. Flour, chicken stock and double cream thicken into a rich filling.

A little chilli. A gentle warmth that sets it apart from a plain pie.

Ready-rolled puff pastry. It’s quick and bakes up crisp and golden.

Chicken Pot Pie FAQs

Can I make chicken pot pie in one pan?

Yes. Cook the filling in an ovenproof pan, top with puff pastry and bake it in the same pan.

What temperature do I bake it at?

180°C for about 20 minutes, until the pastry is golden and crisp.

Can I add other vegetables?

Yes. Peas, leeks or sweetcorn all work well.

How long does it take?

About 40 minutes.

You’ll find the full ingredients, the method and our step-by-step video in the recipe card below.

Chicken Pot Pie in a pan

Chicken Pot Pie, the ultimate comfort food for those crisp, autumnal days when the leaves are falling, and you’re looking for something warm, hearty, and ridiculously satisfying. A one-pan wonder, straight from the stove to the oven, this golden perfection is pure joy on a plate.

Author: Aamna Bawa Cooking Method: Baking Cuisine: British Courses: Lunch Recipe Keys: High Protein Non Vegetarian

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Prep Time 10 mins Cook Time 30 mins Total Time 40 mins Difficulty: Beginner Servings: 6 Estimated Cost: £ 10 Best Season: Fall, Winter

Instructions

Video

Season the Chicken:

Toss cubed chicken with salt, chilli powder, black pepper, mixed herbs, and garlic paste. No marination time needed, just mix and go!

Prepare the Filling:

Heat 100g butter in an ovenproof pan over medium heat. Once melted, add the chopped onion and sauté for about 5 minutes until soft and golden.
Add the seasoned chicken to the pan, searing for about 5 minutes until it begins to brown. Then, toss in the mushrooms and carrots, stirring everything together. Let the veg soften for another minute.

Thicken the Filling:

Stir in 5 tablespoons of plain flour. This thickens the filling and gives it that creamy richness. After the flour is well incorporated, pour in the chicken broth and double cream. Stir until the mixture thickens into a luscious sauce, about 10 minutes.

Add the Pastry:

Lay the puff pastry over the pan, trimming any excess. Brush with beaten egg for a golden finish, then pop the entire pan into a preheated oven at 180°C.

Bake:

Bake for 20 minutes or until the puff pastry is beautifully golden and crisp.

Serve:

Take the pan out, let it rest for a few minutes, then dive in! Underneath that flaky pastry lies a creamy, hearty filling perfect for scooping up on those chilly evenings.