Chicken Pot Pie

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This Chicken Pot Pie with its creamy chicken and vegetable filling and delicious buttery pastry is a real family favourite.

Prep Time30

Cook Time1 30

Course: Family Dinners

Cuisine: British

Servings: servings

Calories: 727kcal

Place the chicken in a large stock pot.
Peel and slice the onion and carrot and place in the pot along with the parsley, bay leaf, salt and peppercorns.
Pour enough hot water into the pot so that it covers the chicken. Bring to the boil, then reduce the heat and simmer it slowly for around 1 hour. You may need to turn the chicken over a couple of times if it is poking out of the water.
Once done, remove the chicken from the pot to cool, strain off the vegetables and set aside, and reserve the stock for later.

Important Preparation: Before you start - weigh out the butter, wrap it in foil and pop it in the freezer for 30 minutes to firm up. This will make it easier to grate. At the same time, measure out the water and put it in the fridge to chill.
Sieve the flour into a large bowl.
Now grate the butter on top of the flour.
Use a spoon or palate knife to mix the butter into the flour, ensuring all the butter is coated. It should almost resemble breadcrumbs.
Add half the water and mix it together. Then slowly add the remaining water stirring as you go. Finally, use your hands to bring it all together. It should leave the bowl clean but not be sticky. If it is too sticky, add a tablespoon of flour.
Shape the pastry into a flat rectangle, place in a ziploc bag or wrap in plastic wrap and store in the fridge until needed.

Once the chicken is cool, discard the skin and remove the meat from the bones.
Chop the chicken into small pieces and transfer to a bowl.
Chop the onion and carrot and add to the chicken.
Now bring the stock back to the boil and let it bubble for 10-15 minutes to reduce it. Add the peas to the stock and let them cook for 2-3 minutes then use a slotted spoon to remove them from the stock and add to the chicken and vegetables.
Pour out 300ml (½ pint) of the stock and into a jug and set aside.
To make the creamy sauce, first melt the butter in a saucepan.
Stir in the flour to create a paste.
Now use a whisk to stir in the stock.
Season it well and then stir in the cream.
Pour the sauce over the chicken and vegetables, mix well and transfer the filling into a pie dish.

Pre-heat the oven to 220 C / 430 F.
Take the pastry out of the fridge and place it on a floured surface. Use a rolling pin to roll it out to just larger than your pie dish.
If you have a shallow pie dish, then place a pie funnel (or an upside-down egg cup!) in the middle of the pie filing.
Place the pastry on top of the pie and press it onto the edges of the dish.
Whisk up the egg and use a pastry brush to brush over the surface of the whole pie.
Bake in the oven for around 25 - 30 minutes until golden brown.

You can substitute the whole chicken with chicken pieces. I recommend pieces on the bone for the best flavour broth.
Any cream is fine to use - I usually use single/cooking cream
You can use shop-bought pastry. BUT I urge you to try this amazing homemade buttery flaky pastry at least once, as I believe it is what makes this pie so special.