Chicken Pot Pie
ID: 31ae535f...
A comforting, rich, and creamy homemade chicken pot pie packed with chicken, mushrooms, carrots, and peas in a savory gravy. It is topped with a perfectly golden, crispy, and flaky puff pastry crust.
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🍳 Cooking Flow
Sauté the cubed chicken in melted butter for 2-3 minutes. → Add vegetables (onions, carrots, garlic, mushrooms) and cook until softened. → Stir in spices and flour, cook for 2 minutes, then simmer with chicken stock and cream until thickened. → Fold in peas, transfer the filling to a baking dish, and top with puff pastry brushed with egg wash. → Bake at 220°C for 15-20 minutes until golden brown and let rest before serving.
Cooking Steps
Brief Cooking Order
Sauté the cubed chicken in melted butter for 2-3 minutes. → Add vegetables (onions, carrots, garlic, mushrooms) and cook until softened. → Stir in spices and flour, cook for 2 minutes, then simmer with chicken stock and cream until thickened. → Fold in peas, transfer the filling to a baking dish, and top with puff pastry brushed with egg wash. → Bake at 220°C for 15-20 minutes until golden brown and let rest before serving.
Introduction
A comforting, rich, and creamy homemade chicken pot pie packed with chicken, mushrooms, carrots, and peas in a savory gravy. It is topped with a perfectly golden, crispy, and flaky puff pastry crust.
Step 1
Melt the unsalted butter in a large pot over medium-high heat.
Step 2
Add the cubed chicken breast to the pot and cook for 2-3 minutes until partially cooked.
Step 3
Add the diced onion, diced carrots, and minced garlic to the pot. Cover with a lid and cook on medium heat (heat setting 5) for about 5 minutes until the carrots soften.
Step 4
Add the sliced mushrooms and cook uncovered for another 5 minutes until they soften.
Step 5
Add all the spices: black pepper, dried mixed herbs, oregano, salt, and chilli powder. Mix thoroughly.
Ingredients List
Important Notes
Make sure to cook the flour for at least 2 minutes to eliminate any raw flour taste before adding the liquids.
Letting the filling cool slightly before putting the puff pastry on top helps prevent the butter in the pastry from melting, ensuring a flakier bake.
Always let the baked pot pie rest for 10-15 minutes before digging in to avoid burning your mouth and to allow the gravy to set.
Adjust the chilli powder to your personal heat preference, or skip it entirely if you prefer a non-spicy traditional pot pie.
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