Chicken pot pie

Chicken pot pie

19 ratings

Jacob, photographer


„These are so easy to make ahead of time. I refrigerate the filling and only have to quickly cobble together the pies when my guests arrive!“

Difficulty

Easy 👌
20
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
500 g
chicken breast
100 g
carrots
500 ml
chicken broth
100 g
peas
2 cloves
garlic
10 g
oregano
20 g
parsley
10 g
rosemary
2 tbsp
black peppercorns
50 g
butter
50 g
all-purpose flour
50 ml
whipping cream
½
lemon (juice)
1 tsp
sugar
2 tbsp
Worcestershire sauce
1 pinch
nutmeg
275 g
puff pastry
salt
pepper
butter for frying
Metric
Imperial
  • 500 g chicken breast
  • 100 g carrots
  • 500 ml chicken broth
  • 100 g peas
  • 2 cloves garlic
  • 10 g oregano
  • 20 g parsley
  • 10 g rosemary
  • 2 tbsp black peppercorns
  • 50 g butter
  • 50 g all-purpose flour
  • 50 ml whipping cream
  • ½  lemon (juice)
  • 1 tsp sugar
  • 2 tbsp Worcestershire sauce
  • 1 pinch nutmeg
  • 275 g puff pastry
  • salt
  • pepper
  • butter for frying

Utensils

  • large saucepan
  • citrus juicer
  • oven
  • ramekins
  • slotted spoon
  • whisk
  • cooking spoon
  • cutting board
  • knife

Enjoy with

Bordeaux Blanc
A simple white Bordeaux Blanc is the perfect wine for this dish. It is pressed from two types of grape: the Sauvignon Blanc matches the earthiness of the peas and parsley; the Sémillon’s full body is a great counterpart to the creamy sauce.

Nutrition per serving

Cal
748
Protein
44g
Fat
47g
Carb
37g

Step 1/4

Preheat oven to 180°C/350°F. Finely dice carrots. Mince garlic, oregano, and half the parsley. Cut chicken into small cubes.
  • 100 carrots
  • 2 cloves garlic
  • 10 oregano
  • 10 parsley
  • 500 chicken breast
  • oven
  • cutting board
  • knife

Preheat oven to 180°C/350°F. Finely dice carrots. Mince garlic, oregano, and half the parsley. Cut chicken into small cubes.

Step 2/4

Heat some butter in a small saucepan. Add carrots and sauté on high heat for approx. 4 – 5 min. until golden. Add chicken and garlic. Deglaze with chicken broth and add rosemary, black peppercorns, and remaining parsley. Reduce heat and simmer for approx. 2 – 3 min. Remove chicken and set aside. Increase heat and reduce broth to two thirds of the original amount. Discard peppercorns, rosemary, and sprigs of parsley.
  • 500 ml chicken broth
  • 10 rosemary
  • 2 tbsp black peppercorns
  • 10 parsley
  • butter for frying
  • large saucepan
  • slotted spoon
  • cooking spoon

Heat some butter in a small saucepan. Add carrots and sauté on high heat for approx. 4 – 5 min. until golden. Add chicken and garlic. Deglaze with chicken broth and add rosemary, black peppercorns, and remaining parsley. Reduce heat and simmer for approx. 2 – 3 min. Remove chicken and set aside. Increase heat and reduce broth to two thirds of the original amount. Discard peppercorns, rosemary, and sprigs of parsley.

Step 3/4

Meanwhile, make a roux by heating butter over low heat in a small saucepan. Stir in flour with a whisk. Stirring occasionally, cook until mixture is golden. While whisking vigorously, add reduced chicken broth with carrots, cream, lemon juice, sugar, and Worcestershire sauce. Whisk until no lumps remain and remove from heat. Season to taste with nutmeg, salt, and pepper. Combine roux, chicken, peas, chopped parsley, and oregano.
  • 50 butter
  • 50 all-purpose flour
  • 50 ml whipping cream
  • ½ lemon (juice)
  • 1 tsp sugar
  • 2 tbsp Worcestershire sauce
  • 1 pinch nutmeg
  • salt
  • pepper
  • citrus juicer
  • whisk
  • small saucepan

Meanwhile, make a roux by heating butter over low heat in a small saucepan. Stir in flour with a whisk. Stirring occasionally, cook until mixture is golden. While whisking vigorously, add reduced chicken broth with carrots, cream, lemon juice, sugar, and Worcestershire sauce. Whisk until no lumps remain and remove from heat. Season to taste with nutmeg, salt, and pepper. Combine roux, chicken, peas, chopped parsley, and oregano.

Step 4/4

Evenly divide mixture among ramekins. Cut puff pastry into rounds slightly larger than the ramekins, place over the top, and press edges closed. Pierce center of puff pastry rounds with a knife. Bake in a preheated oven at 180°C/350°F for approx. 15 – 20 min. until pastry is golden. Enjoy!
  • 275 puff pastry
  • ramekins
  • cutting board
  • knife

Evenly divide mixture among ramekins. Cut puff pastry into rounds slightly larger than the ramekins, place over the top, and press edges closed. Pierce center of puff pastry rounds with a knife. Bake in a preheated oven at 180°C/350°F for approx. 15 – 20 min. until pastry is golden. Enjoy!