Ah, 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.
This version of Chicken Pot Pie features tender chicken, rich vegetables, and a thick, creamy sauce topped with golden puff pastry. It’s comfort in its most delicious form, perfect for feeding a family or a cosy evening treat. With minimal fuss and just one pan, it’s quick and satisfying.
Ingredients:
For the Filling:
- 500g chicken breast, cubed
- 2 tsp salt
- 1 tsp chilli powder
- 1 tsp black pepper
- 2 tsp mixed herbs
- 1 tbsp garlic paste
- 100g butter
- 1 medium onion, chopped
- 220g white button mushrooms, sliced
- 3 large carrots, diced
- 5 tbsp plain flour
- 450ml chicken broth (2 stock cubes dissolved in 450ml boiling water)
- 150ml double cream
For the Pastry:
- Pre-rolled puff pastry (enough to cover your pan)
- 1 beaten egg (for brushing)
Instructions:
- 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.
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.
Ingredients
For the Filling:
For the Pastry:
Instructions
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.
