🥧🍗 Chicken pot pie
Chicken pot pie is a classic comfort dish with a creamy chicken-and-vegetable filling baked under (or between) flaky pastry. It’s warm, rich, and perfect for a full meal.
🧾 Ingredients
🍗 Filling
- 2 cups cooked chicken (shredded or diced)
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 small onion (chopped)
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk or chicken broth
- Salt & black pepper
- ½ tsp thyme or mixed herbs
🥧 Crust
- 1–2 sheets puff pastry or pie dough
👩🍳 Method
1. Make creamy filling
- Melt butter in a pan.
- Sauté onion until soft.
- Add flour and cook 1–2 minutes.
- Slowly add milk or broth, stirring until thick and creamy.
- Add chicken, vegetables, salt, pepper, and herbs.
- Simmer until well combined.
2. Assemble pie
- Pour filling into a baking dish.
- Cover with pastry (or use top and bottom crust).
- Seal edges and cut small slits on top for steam.
3. Bake
- Bake at 190°C (375°F) for 30–40 minutes
- Top should be golden and flaky
4. Rest
- Let sit 10 minutes before serving so filling sets.
🍽️ Serving ideas
- As a full meal on its own
- With a simple salad 🥗
- With mashed potatoes (extra comfort!)
💡 Tips
- Don’t make filling too runny—it thickens slightly as it bakes
- Puff pastry gives a lighter, flaky top
- Use leftover chicken to save time
⚡ Quick 3-step version
- Make creamy chicken filling
- Cover with pastry
- Bake until golden
If you want, I can show you a mini pot pie version, a no-crust low-carb version, or a spicy creamy chicken pot pie twist.
