Chicken pot pie
A classic homemade chicken pie with buttery shortcrust pastry and a rich, creamy filling. Perfectly golden, hearty, and full of comforting flavours - an irresistible dish for a cozy family meal or Sunday dinner.
Updated : 15 October, 2025
Easy
More than 1 hour.
Ingredients
For the pastry
400 grams
Flour
1.5 teaspoon
Salt
1 teaspoon
Sugar
300 grams
Butter
130 milliliters
Water
1
Eggs
For the chicken filling
1
Carrot
1
Celery stalk
1
Shallots
1 head
Garlic
1
Laurel leaf
bunch
Parsley
1 kilograms
Chicken thighs
100 grams
Butter
100 grams
Flour
100 grams
Sour cream
0.5 tablespoon
Dijon mustard
bunch
Green onion
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
To make the pastry, combine the flour, salt, and sugar in a large mixing bowl or the bowl of a stand mixer or food processor. Add the butter and mix until the mixture resembles breadcrumbs, either by rubbing it between your fingertips, using the paddle attachment, or pulsing in the processor. Pour in the ice-cold water and mix briefly until a dough forms.
Step 2
Turn the dough out onto a sheet of baking paper and use the paper to bring it together - it may be slightly sticky. Wrap the dough in cling film or a fresh sheet of baking paper, flatten it into a disc, and chill in the fridge for 2 hours, or until firm.
Step 3
Meanwhile, prepare the chicken filling. Place the chopped carrot, celery, shallot, crushed garlic, bay leaf, and parsley stalks into a large saucepan. Add the chicken thighs and 1 litre/1¾ pints of water, then season with salt and pepper. Bring to the boil, reduce the heat to a gentle simmer, and skim off any white scum that rises to the surface. Simmer for 30-40 minutes, or until the chicken is tender. Check the meat is cooked through by piercing the thickest part with a skewer - the juices should run clear with no trace of pink.
Step 4
Remove the chicken carefully and set aside to cool on a plate. Reserve the cooking liquid. Once cooled, remove the meat from the bones and shred it into bite-sized pieces. Strain the cooking liquid and reserve the clear stock, discarding the vegetables, herbs, and garlic.
Step 5
Make the sauce by melting the butter in a small saucepan over medium heat. Add the flour and whisk well to form a roux. Cook over low heat for 3-4 minutes, until it turns a light blonde colour. Gradually whisk in about 700ml/1¼ pints of the reserved stock, removing any lumps as you go. Bring to a simmer, stirring constantly until thickened. Stir in the sour cream, mustard, chopped parsley, and shredded chicken. Add the yeast extract and green onions, season to taste with salt and pepper, and mix thoroughly. Set aside to cool slightly.
Step 6
Lightly flour your work surface and knead the chilled pastry dough briefly until smooth. Roll it out to about 5-6mm (¼in) thick, making a round roughly 2cm (1in) larger than your 26cm (10½in) pie dish. Transfer the pastry round onto a baking tray and chill for 20 minutes.
Step 7
Preheat the oven to 200C.
Step 8
Fill the pie dish with the prepared chicken filling - it should be warm rather than hot, to prevent melting the pastry. Drape the chilled pastry over the top, tucking in the edges around the dish. Crimp the edges every 1-2cm (½-¾in) to seal and create a decorative finish. Brush the top generously with egg wash, then pierce a small hole in the centre with the tip of a sharp knife to allow steam to escape during baking.
Step 9
Bake for 45 minutes, or until the pastry is golden brown and the filling is bubbling slightly through the centre. Remove from the oven, allow to cool for a few minutes, then slice and serve warm with wilted greens for a comforting, classic meal.