Old-Fashioned Chicken Pot Pie
6 servings
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Ingredients
Tick each one off as you go.
- 3 ½ tablespoons (50 g) butter
- 1 onion, 2 carrots & 2 sticks celery, diced
- 2 ⅛ cups (150 g) mushrooms, quartered (optional)
- ⅓ cup (40 g) all-purpose flour
- 2 ⅛ cups (500 ml) hot chicken stock
- ⅔ cup (150 ml) cream & 1 tsp thyme
- 450 g cooked chicken, in chunks
- ¾ cup (100 g) frozen peas
- 320 g shortcrust pastry (1 sheet)
- 1 egg, beaten, to glaze
Method
- Filling. Soften the vegetables in the butter, 8 minutes. Flour in for one more, then whisk in the hot stock and cream; simmer 5 minutes until properly thick.
- Chicken in. Stir in the chicken, peas and thyme; season generously. A spoon should stand a moment before falling.
- Cool. Into a 1.5-liter pie dish; cool 20–30 minutes. This is the crisp-crust step — don't skip it.
- Lid. Oven to 400°F (200°C, fan 180°C). Pastry over, pressed to the rim, trimmed and crimped. Three steam slits; egg wash.
- Bake. 30–35 minutes to deep golden, filling bubbling at the slits. Rest 10 minutes — molten filling waits for no tongue.
Granny's tip
Save a pastry scrap, cut a little leaf or initial, and stick it on with egg wash — so everyone knows whose pie it is.