Chicken Pot Pie with Carrot, Peas and Celery
A creamy chicken, carrot, pea and celery filling under a crisp golden pastry crust.
Chicken pot pie is a creamy chicken-and-vegetable filling baked beneath a golden pastry lid. The source uses pizza dough and an excessive amount of butter and stock; this version balances a roux-thickened sauce and uses a single top crust for a straightforward weeknight pie. Cook the chicken and vegetables first, then simmer the sauce until it coats a spoon. Cool the filling slightly before adding pastry so the crust does not soften prematurely. Bake until bubbling and golden, and rest before cutting to let the filling settle. Heat oven to 200°C (400°F). Melt butter in a skillet and cook chicken until lightly golden and reaches 74°C (165°F). Transfer to a plate. Add onion, carrot and celery; cook 5 minutes until beginning to soften.
Recipe card
Chicken Pot Pie with Carrot, Peas and Celery
Equipment: Large skillet, whisk, 1.5-litre baking dish, pastry brush, instant-read thermometer
Ingredients
Instructions
Cook chicken
Heat oven to 200°C (400°F). Melt butter in a skillet and cook chicken until lightly golden and reaches 74°C (165°F). Transfer to a plate.
Cook vegetables
Add onion, carrot and celery; cook 5 minutes until beginning to soften.
Make sauce
Stir in flour and cook 1 minute. Gradually whisk in stock and milk. Simmer 4 to 6 minutes until thick and smooth.
Finish filling
Stir in peas, chicken, salt and pepper. Transfer to a 1.5-litre baking dish and cool 10 minutes.
Top pie
Lay pastry over filling, trim edges and press to seal. Cut a small steam vent and brush with egg.
Bake and rest
Bake 25 to 35 minutes until pastry is deeply golden and filling bubbles through vent. Rest 10 minutes before serving.
How to tell when it is ready
Pastry is golden and crisp; filling bubbles and chicken reaches 74°C (165°F).
Tips
- Cut chicken into even pieces.
- Let filling thicken before topping.
- Vent pastry so steam can escape.
- Rest the pie before slicing.
Troubleshooting
- If the mixture is too thick, add liquid a little at a time.
- If browning too quickly, lower the heat and cover loosely.
Substitutions
- Use a similar neutral cooking oil.
- Choose a suitable dairy-free alternative where practical.
Variations
- Adjust the seasoning to taste.
- Add a suitable seasonal ingredient without changing the cooking cues.
Serving suggestions
- Serve with a green salad.
- Add steamed green beans.
- Offer cranberry sauce.
- Pair with roasted root vegetables.
Make ahead
Prepare suitable components ahead and store them safely. Refrigerate leftovers up to 3 days. Reheat covered in a 180°C (350°F) oven until steaming hot.
Storage
Refrigerate leftovers up to 3 days. Reheat covered in a 180°C (350°F) oven until steaming hot.
Food safety
Cook chicken to 74°C (165°F). Refrigerate leftovers within 2 hours; reheat until the centre is steaming hot. Allow pie to rest before cutting.
Frequently asked questions
Can I make this ahead?
Prepare suitable components ahead, chill them promptly and finish the dish shortly before serving.
How should I store chicken pot pie?
Refrigerate leftovers up to 3 days. Reheat covered in a 180°C (350°F) oven until steaming hot.
Serve with a green salad. Refrigerate leftovers up to 3 days. Reheat covered in a 180°C (350°F) oven until steaming hot.
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