Chicken Pot Pie

Name: Chicken Pot Pie
Total time: 1 h 41 min
Yield: 4 servings
Cuisine: american
Ingredients: 600 g Chicken breast; 1,000 ml Water; 4 sprig Fresh thyme; 1 piece Yellow onion; 2 piece Celery; 2 piece Carrots; 2 clove Garlic; 90 g Unsalted butter; 60 g all-purpose flour; 480 ml Chicken stock; 240 ml Whole milk; 120 g Frozen peas; 2 tsp Salt; 1 tsp Ground black pepper; 300 g all-purpose flour; 0.5 tsp Salt; 170 g Unsalted butter; 80 ml ice water; 1 piece Egg; 10 g all-purpose flour, for dusting

1 hr 41 min · 32 min active · makes 2 portions · ~3.6 l · Medium

Creamy chicken pot pie with tender breast meat, carrots, and onions in a buttery flour-based sauce, topped with golden pastry crust.

See more →

Chicken Pot Pie

Creamy chicken pot pie with tender breast meat, carrots, and onions in a buttery flour-based sauce, topped with golden pastry crust.

See more →

TOTAL TIME

1 hr 41 min

ACTIVE TIME

32 min

QUANTITY

2 portions · ~3.6 l

DIFFICULTY

Medium

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/16

Tools0/21

Ingredients

0/16 gathered · 4 servings

600g

1,000ml

4sprig

1piece

2piece

2clove

260g

370g

480ml

240ml

120g

2.5tsp

1tsp

80ml

1piece

#	Quantity	Notes	State
1	600g	—	—
2	1,000ml	—	—
3	4sprig	—	—
4	1piece	—	—
5	2piece	—	—
6	2piece	—	—
7	2clove	—	—
8	260g	—	—
9	370g	—	—
10	480ml	—	—
11	240ml	—	—
12	120g	—	—
13	2.5tsp	—	—
14	1tsp	—	—
15	80ml	—	—
16	1piece	—	—

Tools

26 items

Serveware

1 item

Procedure

63 steps

1 of 63

Set the oven to 200 °C and let it come fully up to temperature.

200°C

⏱ 15 min

2 of 63

Place the chicken breasts in the large saucepan.

Chicken breast · 600 g

⏱ 10s

ResultChicken breast

3 of 63

Pour in the water so the chicken is just covered.

Water · 1,000 ml

⏱ 10s

ResultChicken breast and water

4 of 63

Drop the thyme sprigs into the water with the chicken.

Fresh thyme · 4 sprig

⏱ 5s

ResultChicken breast and water and fresh thyme

5 of 63

Bring to a gentle simmer and cook until the chicken is just cooked through with no pink remaining. Check the thickest piece reads 74 °C on a thermometer.

⏱ 20 min

ResultPoached chicken

6 of 63

Lift the chicken out onto the chopping board with tongs, leaving the poaching liquid in the pan.

⏱ 15s

ResultPoached chicken

7 of 63

Use two forks or a knife to shred the chicken into generous bite-sized pieces.

⏱ 1 min

ResultShredded poached chicken

8 of 63

Transfer the shredded chicken into a medium bowl and set aside.

Shredded poached chicken · step 7

⏱ 10s

ResultShredded poached chickenused in step 33

9 of 63

Peel the papery skin from the onion and halve it through the root.

Yellow onion · 1 piece

⏱ 30s

ResultPeeled yellow onion

10 of 63

Finely chop the onion halves into small, even dice.

Peeled yellow onion · step 9

⏱ 1 min

ResultFinely chopped yellow onion

11 of 63

Scrape the chopped onion into a small bowl and set aside.

Finely chopped yellow onion · step 10

⏱ 10s

ResultFinely chopped yellow onionused in step 23

12 of 63

Trim the ends from the celery stalks.

Celery · 2 piece

⏱ 15s

ResultTrimmed celery

13 of 63

Slice the trimmed celery stalks into pieces about 5 mm thick.

Trimmed celery · step 12

⏱ 30s

ResultSliced celery

14 of 63

Scrape the sliced celery into a second small bowl and set aside.

Sliced celery · step 13

⏱ 10s

ResultSliced celeryused in step 24

15 of 63

Drag the peeler firmly along each carrot to remove the skin entirely.

Carrots · 2 piece

⏱ 30s

ResultPeeled carrots

16 of 63

Cut the peeled carrots into rounds about 5 mm thick.

Peeled carrots · step 15

⏱ 40s

ResultSliced Carrots

17 of 63

Scrape the sliced carrot into a third small bowl and set aside.

Sliced Carrots · step 16

⏱ 10s

ResultSliced carrotsused in step 25

18 of 63

Crush each garlic clove under the flat of the knife to split the skin, then peel it away and discard.

Garlic · 2 clove

⏱ 20s

ResultPeeled garlic cloves

19 of 63

Rock the knife over the peeled cloves, gathering and chopping repeatedly, until you have a fine mince.

Peeled garlic cloves · step 18

⏱ 30s

ResultFinely minced garlic

20 of 63

Scrape the minced garlic into a fourth small bowl and set aside.

Finely minced garlic · step 19

⏱ 10s

ResultFinely minced garlicused in step 26

21 of 63

Put the butter into the large heavy-based saucepan.

Unsalted butter · 90 g

⏱ 10s

ResultUnsalted butter

22 of 63

Set the pan over a medium heat and swirl it gently as the butter melts completely.

⏱ 1 min

ResultMelted butter

23 of 63

Add the finely chopped onion to the melted butter.

Finely chopped yellow onion · step 11

⏱ 10s

ResultFinely chopped yellow onion and melted butter

24 of 63

Add the sliced celery to the pan.

Sliced celery · step 14

⏱ 10s

ResultSliced celery and finely chopped yellow onion and melted butter

25 of 63

Add the sliced carrot to the pan.

Sliced carrots · step 17

⏱ 10s

ResultSliced carrot mixture

26 of 63

Add the minced garlic to the pan and stir it into the vegetables.

Finely minced garlic · step 20

⏱ 10s

ResultSliced carrot mixture

27 of 63

Stir the vegetables frequently and cook until the onion is translucent and the carrot has begun to soften, about 7 minutes.

⏱ 7 min

ResultSoftened vegetables

28 of 63

Scatter the flour over the softened vegetables.

All-purpose flour · 60 g

⏱ 10s

ResultSoftened vegetables and all-purpose flour

29 of 63

Stir constantly so the flour coats every piece of vegetable and cooks out its raw taste, about 2 minutes.

⏱ 2 min

ResultVegetable roux

30 of 63

Pour the chicken stock into the pan in a steady stream, stirring as you go to prevent lumps.

Chicken stock · 480 ml

⏱ 10s

ResultVegetable roux and chicken stock

31 of 63

Follow with the whole milk, stirring to combine.

Whole milk · 240 ml

⏱ 10s

ResultVegetable roux and chicken stock and whole milk

32 of 63

Stir steadily over a medium heat until the sauce thickens enough to coat the back of the spoon and the carrots are just tender, about 10 minutes.

⏱ 10 min

ResultThickened pot pie sauce

33 of 63

Tip the shredded chicken into the sauce and stir to coat.

Shredded poached chicken · step 8

⏱ 10s

ResultShredded poached chicken and thickened pot pie sauce

34 of 63

Add the frozen peas straight from the freezer and stir them through the filling.

Frozen peas · 120 g

⏱ 10s

ResultShredded poached chicken and thickened pot pie sauce and frozen peas

35 of 63

Sprinkle in the salt and stir to distribute it evenly through the filling.

Salt · 2 tsp

⏱ 15s

ResultShredded poached chicken mixture

36 of 63

Add the ground black pepper and stir the filling one final time, then take the pan off the heat and leave the filling to cool while you make the pastry; it should be no more than warm when it goes into the pastry case.

Ground black pepper · 1 tsp

⏱ 10s

ResultChicken pot pie fillingused in step 51

37 of 63

Measure the plain flour into the large mixing bowl.

All-purpose flour · 300 g

⏱ 10s

ResultAll-purpose flour

38 of 63

Add the salt to the flour and whisk briefly to combine.

Salt · 0.5 tsp

⏱ 5s

ResultAll-purpose flour and salt

39 of 63

Cut the cold butter into small cubes directly over the flour.

Unsalted butter · 170 g

⏱ 10s

ResultAll-purpose flour and salt and unsalted butter

40 of 63

Working quickly with your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining.

⏱ 3 min

ResultShaggy pie dough

41 of 63

Drizzle the ice water over the dough mixture, a tablespoon at a time.

Ice water · 80 ml

⏱ 10s

ResultShaggy pie dough and ice water

42 of 63

Stir and press the mixture with your hands just until the dough comes together — stop as soon as it holds; do not overwork it.

⏱ 1 min

ResultPie dough

43 of 63

Divide the dough into 2 portions, one slightly larger than the other, and flatten each into a disc.

Into 2 equal portions

⏱ 20s

ResultPortioned pie dough

44 of 63

Wrap each disc tightly in cling film.

⏱ 30s

ResultWrapped pie dough portions

45 of 63

Place the wrapped dough in the refrigerator.

⏱ 10s

ResultWrapped pie dough portions

46 of 63

Leave the dough to chill for at least 30 minutes until firm and cold to the touch.

⏱ 30 min

ResultChilled pie dough

47 of 63

Take the bowl of wrapped dough from the refrigerator.

⏱ 10s

ResultChilled pie dough

48 of 63

Unwrap the larger dough disc and lay it on the lightly floured chopping board, leaving the smaller disc still wrapped in the bowl.

All-purpose flour · 10 g

⏱ 15s

ResultChilled pie dough

49 of 63

Lightly dust the board and roll the larger dough disc out into a circle about 3 mm thick and 5 cm wider than the pie dish, turning the dough a quarter-turn between each roll to keep it even.

⏱ 2 min

ResultRolled base pastry

50 of 63

Drape the rolled base pastry over the pie dish (about 23 cm), pressing it gently into the edges and letting any excess hang over the rim.

Rolled base pastry · step 49

⏱ 20s

ResultRolled base pastry

51 of 63

Ladle the chicken pot pie filling into the pastry-lined dish, spreading it level.

Chicken pot pie filling · step 36

⏱ 20s

ResultRolled base pastry and chicken pot pie filling

52 of 63

Unwrap the smaller dough disc and lay it on the lightly floured chopping board.

⏱ 15s

ResultChilled pie dough

53 of 63

Roll the smaller dough disc out to a circle large enough to cover the top of the filled dish.

⏱ 1 min 30s

ResultRolled lid pastryused in step 56

54 of 63

Crack the egg into a small bowl and beat it lightly with a fork.

Egg · 1 piece

⏱ 10s

ResultEggused in step 58

55 of 63

Brush the overhanging edge of the base pastry with the beaten egg to act as glue.

Egg · step 54

⏱ 20s

ResultEgg-washed pastry rim

56 of 63

Lay the pastry lid over the top, pressing the edges together to seal.

Rolled lid pastry · step 53

⏱ 20s

ResultEgg-washed pastry rim and rolled lid pastry

57 of 63

Trim the overhanging pastry to about 1 cm, then crimp the edge firmly between your thumb and forefinger all the way around to create a tight seal.

⏱ 30s

ResultTrimmed and sealed pie

58 of 63

Brush the entire top of the pastry lid generously with the remaining beaten egg.

Egg · step 54

⏱ 20s

ResultEgg-washed pie

59 of 63

Use the tip of a small knife to cut 4 small slits in the centre of the lid to allow steam to escape during baking.

⏱ 20s

ResultVented pie

60 of 63

Slide the pie dish into the oven.

⏱ 10s

ResultVented pie

61 of 63

Bake until the pastry is deep golden brown and the filling is bubbling up through the vents, about 40 minutes. Check the thickest piece reads 74 °C on a thermometer.

200°C

⏱ 40 min

ResultBaked chicken pot pie

62 of 63

Using oven gloves, carefully lift the hot pie dish out of the oven.

⏱ 15s

ResultBaked chicken pot pie

63 of 63

Leave the pie to rest on a heatproof surface for 10 minutes so the filling settles and is safe to serve.

⏱ 10 min

ResultRested chicken pot pie

Total Time1 hr 41 min

#	Product	Tool	Action
1	—	200°C	Set the oven to 200 °C and let it come fully up to temperature.⏱ 15 min
2	600 g		Place the chicken breasts in the large saucepan.⏱ 10sResultChicken breast
3	1,000 ml		Pour in the water so the chicken is just covered.⏱ 10sResultChicken breast and water
4	4 sprig		Drop the thyme sprigs into the water with the chicken.⏱ 5sResultChicken breast and water and fresh thyme
5	—		Bring to a gentle simmer and cook until the chicken is just cooked through with no pink remaining. Check the thickest piece reads 74 °C on a thermometer.⏱ 20 minResultPoached chicken
6	—		Lift the chicken out onto the chopping board with tongs, leaving the poaching liquid in the pan.⏱ 15sResultPoached chicken
7	—		Use two forks or a knife to shred the chicken into generous bite-sized pieces.⏱ 1 minResultShredded poached chicken
8	Shredded poached chickenstep 7		Transfer the shredded chicken into a medium bowl and set aside.⏱ 10sResultShredded poached chickenused in step 33
9	1 piece		Peel the papery skin from the onion and halve it through the root.⏱ 30sResultPeeled yellow onion
10	Peeled yellow onionstep 9		Finely chop the onion halves into small, even dice.⏱ 1 minResultFinely chopped yellow onion
11	Finely chopped yellow onionstep 10		Scrape the chopped onion into a small bowl and set aside.⏱ 10sResultFinely chopped yellow onionused in step 23
12	2 piece		Trim the ends from the celery stalks.⏱ 15sResultTrimmed celery
13	Trimmed celerystep 12		Slice the trimmed celery stalks into pieces about 5 mm thick.⏱ 30sResultSliced celery
14	Sliced celerystep 13		Scrape the sliced celery into a second small bowl and set aside.⏱ 10sResultSliced celeryused in step 24
15	2 piece		Drag the peeler firmly along each carrot to remove the skin entirely.⏱ 30sResultPeeled carrots
16	Peeled carrotsstep 15		Cut the peeled carrots into rounds about 5 mm thick.⏱ 40sResultSliced Carrots
17	Sliced Carrotsstep 16		Scrape the sliced carrot into a third small bowl and set aside.⏱ 10sResultSliced carrotsused in step 25
18	2 clove		Crush each garlic clove under the flat of the knife to split the skin, then peel it away and discard.⏱ 20sResultPeeled garlic cloves
19	Peeled garlic clovesstep 18		Rock the knife over the peeled cloves, gathering and chopping repeatedly, until you have a fine mince.⏱ 30sResultFinely minced garlic
20	Finely minced garlicstep 19		Scrape the minced garlic into a fourth small bowl and set aside.⏱ 10sResultFinely minced garlicused in step 26
21	90 g		Put the butter into the large heavy-based saucepan.⏱ 10sResultUnsalted butter
22	—		Set the pan over a medium heat and swirl it gently as the butter melts completely.⏱ 1 minResultMelted butter
23	Finely chopped yellow onionstep 11		Add the finely chopped onion to the melted butter.⏱ 10sResultFinely chopped yellow onion and melted butter
24	Sliced celerystep 14		Add the sliced celery to the pan.⏱ 10sResultSliced celery and finely chopped yellow onion and melted butter
25	Sliced carrotsstep 17		Add the sliced carrot to the pan.⏱ 10sResultSliced carrot mixture
26	Finely minced garlicstep 20		Add the minced garlic to the pan and stir it into the vegetables.⏱ 10sResultSliced carrot mixture
27	—		Stir the vegetables frequently and cook until the onion is translucent and the carrot has begun to soften, about 7 minutes.⏱ 7 minResultSoftened vegetables
28	60 g		Scatter the flour over the softened vegetables.⏱ 10sResultSoftened vegetables and all-purpose flour
29	—		Stir constantly so the flour coats every piece of vegetable and cooks out its raw taste, about 2 minutes.⏱ 2 minResultVegetable roux
30	480 ml		Pour the chicken stock into the pan in a steady stream, stirring as you go to prevent lumps.⏱ 10sResultVegetable roux and chicken stock
31	240 ml		Follow with the whole milk, stirring to combine.⏱ 10sResultVegetable roux and chicken stock and whole milk
32	—		Stir steadily over a medium heat until the sauce thickens enough to coat the back of the spoon and the carrots are just tender, about 10 minutes.⏱ 10 minResultThickened pot pie sauce
33	Shredded poached chickenstep 8		Tip the shredded chicken into the sauce and stir to coat.⏱ 10sResultShredded poached chicken and thickened pot pie sauce
34	120 g		Add the frozen peas straight from the freezer and stir them through the filling.⏱ 10sResultShredded poached chicken and thickened pot pie sauce and frozen peas
35	2 tsp		Sprinkle in the salt and stir to distribute it evenly through the filling.⏱ 15sResultShredded poached chicken mixture
36	1 tsp		Add the ground black pepper and stir the filling one final time, then take the pan off the heat and leave the filling to cool while you make the pastry; it should be no more than warm when it goes into the pastry case.⏱ 10sResultChicken pot pie fillingused in step 51
37	300 g		Measure the plain flour into the large mixing bowl.⏱ 10sResultAll-purpose flour
38	0.5 tsp		Add the salt to the flour and whisk briefly to combine.⏱ 5sResultAll-purpose flour and salt
39	170 g		Cut the cold butter into small cubes directly over the flour.⏱ 10sResultAll-purpose flour and salt and unsalted butter
40	—		Working quickly with your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining.⏱ 3 minResultShaggy pie dough
41	80 ml		Drizzle the ice water over the dough mixture, a tablespoon at a time.⏱ 10sResultShaggy pie dough and ice water
42	—		Stir and press the mixture with your hands just until the dough comes together — stop as soon as it holds; do not overwork it.⏱ 1 minResultPie dough
43	—		Divide the dough into 2 portions, one slightly larger than the other, and flatten each into a disc. → Into 2 equal portions⏱ 20sResultPortioned pie dough
44	—		Wrap each disc tightly in cling film.⏱ 30sResultWrapped pie dough portions
45	—		Place the wrapped dough in the refrigerator.⏱ 10sResultWrapped pie dough portions
46	—		Leave the dough to chill for at least 30 minutes until firm and cold to the touch.⏱ 30 minResultChilled pie dough
47	—		Take the bowl of wrapped dough from the refrigerator.⏱ 10sResultChilled pie dough
48	10 g		Unwrap the larger dough disc and lay it on the lightly floured chopping board, leaving the smaller disc still wrapped in the bowl.⏱ 15sResultChilled pie dough
49	—		Lightly dust the board and roll the larger dough disc out into a circle about 3 mm thick and 5 cm wider than the pie dish, turning the dough a quarter-turn between each roll to keep it even.⏱ 2 minResultRolled base pastry
50	Rolled base pastrystep 49		Drape the rolled base pastry over the pie dish (about 23 cm), pressing it gently into the edges and letting any excess hang over the rim.⏱ 20sResultRolled base pastry
51	Chicken pot pie fillingstep 36		Ladle the chicken pot pie filling into the pastry-lined dish, spreading it level.⏱ 20sResultRolled base pastry and chicken pot pie filling
52	—		Unwrap the smaller dough disc and lay it on the lightly floured chopping board.⏱ 15sResultChilled pie dough
53	—		Roll the smaller dough disc out to a circle large enough to cover the top of the filled dish.⏱ 1 min 30sResultRolled lid pastryused in step 56
54	1 piece		Crack the egg into a small bowl and beat it lightly with a fork.⏱ 10sResultEggused in step 58
55	Eggstep 54		Brush the overhanging edge of the base pastry with the beaten egg to act as glue.⏱ 20sResultEgg-washed pastry rim
56	Rolled lid pastrystep 53		Lay the pastry lid over the top, pressing the edges together to seal.⏱ 20sResultEgg-washed pastry rim and rolled lid pastry
57	—		Trim the overhanging pastry to about 1 cm, then crimp the edge firmly between your thumb and forefinger all the way around to create a tight seal.⏱ 30sResultTrimmed and sealed pie
58	Eggstep 54		Brush the entire top of the pastry lid generously with the remaining beaten egg.⏱ 20sResultEgg-washed pie
59	—		Use the tip of a small knife to cut 4 small slits in the centre of the lid to allow steam to escape during baking.⏱ 20sResultVented pie
60	—		Slide the pie dish into the oven.⏱ 10sResultVented pie
61	—	200°C	Bake until the pastry is deep golden brown and the filling is bubbling up through the vents, about 40 minutes. Check the thickest piece reads 74 °C on a thermometer.⏱ 40 minResultBaked chicken pot pie
62	—		Using oven gloves, carefully lift the hot pie dish out of the oven.⏱ 15sResultBaked chicken pot pie
63	—		Leave the pie to rest on a heatproof surface for 10 minutes so the filling settles and is safe to serve.⏱ 10 minResultRested chicken pot pie
Total Time			1 hr 41 min

Serving

Cut through the golden pastry with a large spoon and scoop generous portions onto warmed dinner plates, making sure each serving has plenty of filling.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	1,143kcal
	54g
	63g
	37g
	91g
	10g
	6g
	1,820mg

Ingredients0/16

Tools0/21

Recipe

Chicken Pot Pie

Creamy chicken pot pie with tender breast meat, carrots, and onions in a buttery flour-based sauce, topped with golden pastry crust.

What you’ll doYou will poach chicken breasts, shred them, then build a filling by softening vegetables in a roux and combining them with stock, milk, chicken and peas. While the filling cools slightly, you will make a butter pastry, chill it, then line a pie dish with the larger portion, fill it, top with the second pastry round, seal and brush with egg wash. The pie bakes until the pastry is deep golden and the filling bubbles through the steam vents.

Serves4

Total1 hr 41 min

LevelMedium

Ingredients

Chicken breast600 g
Water1,000 ml
Fresh thyme4 sprig
Yellow onion1 piece
Celery2 piece
Carrots2 piece
Garlic2 clove
Unsalted butter260 g
All-purpose flour370 g
Chicken stock480 ml
Whole milk240 ml
Frozen peas120 g
Salt2.5 tsp
Ground black pepper1 tsp
Ice water80 ml
Egg1 piece

Tools

Pie dishLarge saucepanTongsRolling pinYellow onion bowl (small bowl)Celery bowl (small bowl)Carrots bowl (small bowl)Garlic bowl (small bowl)Egg bowl (small bowl)Large mixing bowlOvenLarge heavy based saucepanPastry brushChef's knifeMedium bowlCling filmWooden spoonDinner plateRefrigeratorLarge spoonPeelerLadleForkOven gloveChopping boardThermometer

Method

Set the oven to 200 °C and let it come fully up to temperature.

200°C15 minOven

Place the chicken breasts in the large saucepan.

10sLarge saucepanChicken breast · 600 g

Pour in the water so the chicken is just covered.

10sLarge saucepanWater · 1,000 ml

Drop the thyme sprigs into the water with the chicken.

5sLarge saucepanFresh thyme · 4 sprig

Bring to a gentle simmer and cook until the chicken is just cooked through with no pink remaining. Check the thickest piece reads 74 °C on a thermometer.

20 minLarge saucepan, Thermometer

Lift the chicken out onto the chopping board with tongs, leaving the poaching liquid in the pan.

15sChopping board, Tongs

Use two forks or a knife to shred the chicken into generous bite-sized pieces.

1 minChopping board, Fork

Transfer the shredded chicken into a medium bowl and set aside.

Result · Shredded poached chicken · used in step 33

10sMedium bowlShredded poached chicken · step 7

Peel the papery skin from the onion and halve it through the root.

30sChopping board, Chefs knifeYellow onion · 1 piece

Finely chop the onion halves into small, even dice.

1 minChopping board, Chefs knifePeeled yellow onion · step 9

Scrape the chopped onion into a small bowl and set aside.

Result · Finely chopped yellow onion · used in step 23

10sYellow onion bowl (small bowl)Finely chopped yellow onion · step 10

Trim the ends from the celery stalks.

15sChopping board, Chefs knifeCelery · 2 piece

Slice the trimmed celery stalks into pieces about 5 mm thick.

30sChopping board, Chefs knifeTrimmed celery · step 12

Scrape the sliced celery into a second small bowl and set aside.

Result · Sliced celery · used in step 24

10sCelery bowl (small bowl)Sliced celery · step 13

Drag the peeler firmly along each carrot to remove the skin entirely.

30sChopping board, PeelerCarrots · 2 piece

Cut the peeled carrots into rounds about 5 mm thick.

40sChopping board, Chefs knifePeeled carrots · step 15

Scrape the sliced carrot into a third small bowl and set aside.

Result · Sliced carrots · used in step 25

10sCarrots bowl (small bowl)Sliced Carrots · step 16

Crush each garlic clove under the flat of the knife to split the skin, then peel it away and discard.

20sChopping board, Chefs knifeGarlic · 2 clove

Rock the knife over the peeled cloves, gathering and chopping repeatedly, until you have a fine mince.

30sChopping board, Chefs knifePeeled garlic cloves · step 18

Scrape the minced garlic into a fourth small bowl and set aside.

Result · Finely minced garlic · used in step 26

10sGarlic bowl (small bowl)Finely minced garlic · step 19

Put the butter into the large heavy-based saucepan.

10sLarge heavy based saucepanUnsalted butter · 90 g

Set the pan over a medium heat and swirl it gently as the butter melts completely.

1 minLarge heavy based saucepan

Add the finely chopped onion to the melted butter.

10sLarge heavy based saucepanFinely chopped yellow onion · step 11

Add the sliced celery to the pan.

10sLarge heavy based saucepanSliced celery · step 14

Add the sliced carrot to the pan.

10sLarge heavy based saucepanSliced carrots · step 17

Add the minced garlic to the pan and stir it into the vegetables.

10sLarge heavy based saucepanFinely minced garlic · step 20

Stir the vegetables frequently and cook until the onion is translucent and the carrot has begun to soften, about 7 minutes.

7 minLarge heavy based saucepan, Wooden spoon

Scatter the flour over the softened vegetables.

10sLarge heavy based saucepanAll-purpose flour · 60 g

Stir constantly so the flour coats every piece of vegetable and cooks out its raw taste, about 2 minutes.

2 minLarge heavy based saucepan, Wooden spoon

Pour the chicken stock into the pan in a steady stream, stirring as you go to prevent lumps.

10sLarge heavy based saucepanChicken stock · 480 ml

Follow with the whole milk, stirring to combine.

10sLarge heavy based saucepanWhole milk · 240 ml

Stir steadily over a medium heat until the sauce thickens enough to coat the back of the spoon and the carrots are just tender, about 10 minutes.

10 minLarge heavy based saucepan, Wooden spoon

Tip the shredded chicken into the sauce and stir to coat.

10sLarge heavy based saucepanShredded poached chicken · step 8

Add the frozen peas straight from the freezer and stir them through the filling.

10sLarge heavy based saucepanFrozen peas · 120 g

Sprinkle in the salt and stir to distribute it evenly through the filling.

15sLarge heavy based saucepanSalt · 2 tsp

Result · Chicken pot pie filling · used in step 51

10sLarge heavy based saucepanGround black pepper · 1 tsp

Measure the plain flour into the large mixing bowl.

10sLarge mixing bowlAll-purpose flour · 300 g

Add the salt to the flour and whisk briefly to combine.

5sLarge mixing bowlSalt · 0.5 tsp

Cut the cold butter into small cubes directly over the flour.

10sLarge mixing bowlUnsalted butter · 170 g

Working quickly with your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining.

3 minLarge mixing bowl

Drizzle the ice water over the dough mixture, a tablespoon at a time.

10sLarge mixing bowlIce water · 80 ml

Stir and press the mixture with your hands just until the dough comes together — stop as soon as it holds; do not overwork it.

1 minLarge mixing bowl

Divide the dough into 2 portions, one slightly larger than the other, and flatten each into a disc. → Into 2 equal portions

20sLarge mixing bowl

Wrap each disc tightly in cling film.

30sLarge mixing bowl, Cling film

Place the wrapped dough in the refrigerator.

10sLarge mixing bowl, Refrigerator

Leave the dough to chill for at least 30 minutes until firm and cold to the touch.

30 minLarge mixing bowl

Take the bowl of wrapped dough from the refrigerator.

10sLarge mixing bowl, Refrigerator

Unwrap the larger dough disc and lay it on the lightly floured chopping board, leaving the smaller disc still wrapped in the bowl.

15sChopping boardAll-purpose flour · 10 g

Lightly dust the board and roll the larger dough disc out into a circle about 3 mm thick and 5 cm wider than the pie dish, turning the dough a quarter-turn between each roll to keep it even.

2 minChopping board, Rolling pin

Drape the rolled base pastry over the pie dish (about 23 cm), pressing it gently into the edges and letting any excess hang over the rim.

20sPie dishRolled base pastry · step 49

Ladle the chicken pot pie filling into the pastry-lined dish, spreading it level.

20sPie dish, LadleChicken pot pie filling · step 36

Unwrap the smaller dough disc and lay it on the lightly floured chopping board.

15sChopping board

Roll the smaller dough disc out to a circle large enough to cover the top of the filled dish.

Result · Rolled lid pastry · used in step 56

1 min 30sChopping board, Rolling pin

Crack the egg into a small bowl and beat it lightly with a fork.

Result · Egg · used in step 58

10sEgg bowl (small bowl), ForkEgg · 1 piece

Brush the overhanging edge of the base pastry with the beaten egg to act as glue.

20sPie dish, Pastry brushEgg · step 54

Lay the pastry lid over the top, pressing the edges together to seal.

20sPie dishRolled lid pastry · step 53

Trim the overhanging pastry to about 1 cm, then crimp the edge firmly between your thumb and forefinger all the way around to create a tight seal.

30sPie dish, Chefs knife

Brush the entire top of the pastry lid generously with the remaining beaten egg.

20sPie dish, Pastry brushEgg · step 54

Use the tip of a small knife to cut 4 small slits in the centre of the lid to allow steam to escape during baking.

20sPie dish, Chefs knife

Slide the pie dish into the oven.

10sPie dish, Oven, Oven glove

Bake until the pastry is deep golden brown and the filling is bubbling up through the vents, about 40 minutes. Check the thickest piece reads 74 °C on a thermometer.

200°C40 minPie dish, Oven, Thermometer

Using oven gloves, carefully lift the hot pie dish out of the oven.

15sPie dish, Oven, Oven glove

Leave the pie to rest on a heatproof surface for 10 minutes so the filling settles and is safe to serve.

10 minPie dish

Cut through the golden pastry with a large spoon and scoop generous portions onto warmed dinner plates, making sure each serving has plenty of filling.

Result · Chicken Pot Pie

30sDinner plate, Large spoonRested chicken pot pie · step 63

Printed 11 October 2026