Traditional chicken pot pie
This hearty chicken pot pie features tender poached chicken in a creamy onion and herb-infused sauce, all encased in crisp, buttery pastry. A golden-baked classic perfect for comforting family dinners.
Updated : 25 June, 2025
Easy
About 1 hour.
Ingredients
For the filling
1
Chicken
1
Onion
6
Cloves
1
Carrot
2
Laurel leaf
1
Broth cube
8
Peppercorns
For the pastry
450 grams
Flour
to taste
Salt
240 grams
Butter
1
Eggs
For the sauce
250 milliliters
Milk
55 grams
Butter
55 grams
Flour
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
If you don't have too much time, you can use chicken pieces or leftover, already cooked chicken, for this dish. Cooking time would change accordingly.
Preparation
Step 1
Place the chicken in a large saucepan. Stud the onion with cloves and add it to the pot along with the carrot, bay leaves, stock cube, and peppercorns. Cover with cold water, bring to the boil, then reduce the heat and simmer gently for 45 minutes to 1¼ hours, depending on the size of the chicken, until fully cooked.
Step 2
Meanwhile, prepare the pastry. Sift the flour and salt into a large mixing bowl. Add the diced cold butter and vegetable shortening, then rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Add just enough cold water to bring the dough together into a firm consistency. Turn it out onto a lightly floured surface and knead briefly until smooth. Wrap in clingfilm and chill for at least 30 minutes.
Step 3
Once the chicken is cooked, remove it from the pan and set aside to cool. Return the pan to the heat and reduce the cooking liquid to about 250ml (9fl oz). Strain the reduced liquid into a jug and let it cool; skim off and discard the fat.
Step 4
When the chicken is cool enough to handle, remove the skin and bones, and cut the meat into chunks.
Step 5
For the sauce, remove the cloves from the cooked onion and place the onion in a food processor with the reserved stock. Blend until smooth, then stir in the milk.
Step 6
In a separate pan, melt the butter and stir in the flour. Cook over medium heat for 1 minute, then gradually whisk in the stock mixture. Bring to a gentle boil, stirring constantly, then reduce the heat and simmer for 4–5 minutes, until thickened. Season with salt and pepper to taste. Gently fold in the chicken and set the filling aside to cool completely.
Step 7
Preheat the oven to 220°C.
Step 8
Roll out two-thirds of the chilled pastry and use it to line a 20–25cm (8–10in) pie plate. Add the cooled chicken filling. Roll out the remaining pastry to form a lid. Brush the edge of the base with beaten egg, place the lid on top, and pinch the edges to seal.
Step 9
Decorate the pie with pastry trimmings if desired, brush the top with beaten egg, and cut a small hole in the center to allow steam to escape. Bake in the preheated oven for about 45 minutes, or until the pastry is golden brown.