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Classic Country-style Chicken Pot Pie

Explore the homey tastes of authentic pot pies with our Classic Country-style Chicken Pot Pie recipe. Filled with chicken steeped in a flavorful stock, and encased in a flaky puff pastry crust, this dish is an absolute delight to the senses.
2
2 hr 30 min
TOTAL TIME
557
CALORIES
$3.02
PER SERVING
Classic Country-style Chicken Pot Pie
Directions
CHICKEN STOCK AND FILLING
1 hr 15 min
PREP TIME
1 hr 15 min
COOK TIME
2 hr 30 min
TOTAL TIME
1
Place the chopped chicken, onion studded with whole cloves, sliced carrot, bay leaves, stock cube, and peppercorns in a large pot.
2
Cover with cold water and bring to the boil, then reduce heat and simmer until the chicken is cooked, around 45 to 60 minutes.
3
When the chicken is cooked, remove it and the solid ingredients with a slotted spoon.
4
Reduce the cooking stock to approximately 250ml/9fl oz. This forms your flavourful chicken stock.
5
When the chicken is cool enough, cut it into chunks.
6
For the sauce, melt butter in a pan, stir in flour and cook until a sandy texture is achieved.
7
Gradually stir in the reduced stock and milk, bring to the boil then reduce heat and simmer until slightly thickened.
8
Fold the meat gently into the sauce, set aside to cool.
PIE PASTRY
9
Preheat the oven to 220C/210C Fan/Gas 7.
10
Roll out your ready-made puff pastry. Use two thirds of it to line a pie plate of approximately 22cm/9 inches.
11
Add the cooled chicken filling.
12
Roll out the remaining pastry to make a lid, brush the edge with the beaten egg and pinch the edges together to seal.
13
Decorate the top of the pie with shapes made from pastry cuttings, if desired and brush all over with beaten egg. Make a hole in the top to allow the steam to escape.
14
Bake in the preheated oven for about 45 minutes, or until the pastry is golden-brown.
Health Info
Macros
44g
CARBS
35g
FAT
15g
PROTEIN
Contains these allergens
MILK
EGGS
WHEAT
Frequently Asked Questions
What is chicken pot pie made of?
How to make homemade chicken pot pie crust?
How to prevent lumps in the gravy?
What if my gravy is too thick or thin?
How to keep the bottom crust of chicken pot pie from getting soggy?