Chicken Pot Pie (Family Size)
Chicken Pot Pie has a creamy chicken and vegetable filling, topped with flaky puffed pastry. This recipe makes a family sized dish, so there is no need to make individual pies. For a full pastry encrusted pie, try my (Leftover) Lamb Pie. Alternatively, use my Foolproof Shortcrust Pastry recipe to make a full pie crust for the chicken and vegetable filling.
The pie filling is so tasty, with a warm, comforting quality. And the use of carrot and celery, also means this is a dish can easily be served all year round. And it is a great way to use up leftover carrot and celery, or the leftover pre-cooked chicken from the fridge. A delicious dish, and you are also reducing the chance of waste from your kitchen – it’s a win, win!
Ins and Outs of Chicken Pot Pie
Vegetables: I use the classic carrot and celery combination. I sometimes also throw in some corn. But the pot pie works with most veggies
Chicken: Pre-cooked or leftover chicken are great for this recipe. Not only does it cut out a step in the cooking process, but you will also be using up some leftovers. Helping with a waste-free kitchen.
Sauce: The bacon, cream, thyme and mustard bring rich, French flavours to the homely pie. The sauce is rich and creamy and always leaves you wanting more.
Pastry: A pot pie with pastry on the top only – rather than the full pie crust – is my preference. I find it a lighter way to deliver the delicious flavours.
Feedback: Did you try the family size Chicken Pot Pie? Let me know in the comments below. Cheers, Elby!
Want a taste of something more? Check out my other tasty Pastry recipes. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
Chicken Pot Pie (Family Size)
A casserole dish packed with creamy chicken, bacon and vegetable filling, topped with flaky, golden puff pastry.
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8
servings25
minutes55
minutes1
hour20
minutesStop your screen from going to sleep
Ingredients
- Chicken
850 grams chicken breast, halved horizontally if they are particularly thick (or approximately 650grams cooked diced chicken)
1 litre chicken stock
- Filling
50 grams unsalted butter
1 large onion, diced
3 stalks celery, finely chopped
2 large carrots, finely chopped
5 sprigs fresh thyme
120 grams bacon, diced
3 tbsp plain flour
2 cups chicken or vegetable stock (3 tbsp set aside)
½ tsp Dijon mustard
½ cup thickened cream
salt and pepper to taste
- Assembly
1½ sheets puff pastry, thawed
1 egg, lightly beaten
Directions
- Preheat oven to 180C | 160C fan forced.
- Chicken (skip if using pre-cooked chicken)
- Pour the litre of stock into a large pot, add the chicken and top up with additional water (if necessary) to cover the chicken. Bring to the boil. Cover and simmer for 10 minutes.
- Transfer the chicken to a plate and discard the stock.
- Dice the chicken into 1cm pieces when cool enough to handle.
- Filling
- Melt the butter in the same pot and add the onion, celery, carrots and thyme. Cover and cook on medium for 10 minutes. The vegetables should be soft.
- Add the bacon and cook uncovered for 2 minutes, stirring occasionally.
- In a small bowl, mix the 3 tablespoons of stock with the flour until there are no lumps. Stir in the mustard and cream. Set aside.
- Add the remaining stock to the vegetable mix and bring to the boil. Simmer until reduced by half.
- Add the flour mix and stir until sauce thickens. Add the chicken and season with salt and pepper.
- Assembly
- Lightly grease the sides of a 6-8 cup capacity rectangle baking dish.
- Pour the filling into the dish and spread evenly.
- Lie the puff pastry on a bench and lightly press the half sheet to the edge of the full sheet (making a large rectangle). Then cut to the size of the baking dish. If it is slightly bigger than the dish, you can also fold the edges to make a thicker crust if desired.
- Cover the filling with the prepared pastry, pressing the edges of the pastry to the sides of the baking dish so no filling can escape.
- Pierce with a fork or make small cuts with a knife to let the steam escape and brush the pastry with the egg.
If you’re feeling fancy, make some shapes out of the leftover pastry and place them on top. Brush these with egg as well. - Bake for 25 minutes, or until the pastry is puffed and golden.
Also try my Leftover Lamb Pie.