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Delicious Australian chicken pie with creamy filling and flaky pastry crust.

Chicken Pot Pie

A creamy, hearty chicken pot pie filled with tender chicken and veggies, encased in flaky pastry, perfect for cozy dinners.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Australian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 500-700 g cooked chicken, shredded or chopped Rotisserie chicken works well.
  • 50 g butter For flavor and to build the sauce.
  • 3 tablespoons flour To thicken the filling.
  • 2 cups chicken stock Use low salt if possible.
  • 1 cup milk or cream Cream is richer; milk is lighter.
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 1 cup peas
  • 1 cup corn
  • 2 cloves garlic, minced
  • 1 sheet puff pastry 1 to 2 sheets depending on dish size.
  • 1 large egg, beaten For the glossy golden top.
  • to taste salt and pepper
  • a pinch thyme
  • optional mushrooms, chopped For additional flavor.

Method
 

Cooking the Filling
  1. In a big pan, melt the butter over medium heat. Add chopped onion and carrots first; cook for 5 to 7 minutes until softened.
  2. Add the minced garlic and cook for another 30 seconds.
  3. Sprinkle the flour over the veggies and stir well. Slowly pour in the stock while stirring, then add the milk or cream. Keep stirring until it thickens, usually 3 to 5 minutes.
  4. Stir in cooked chicken, peas, corn, and any optional mushrooms. Season with salt, pepper, and thyme. Simmer for 2 minutes.
  5. Let the filling cool for 10 to 15 minutes before assembling.
Assembling and Baking
  1. Spoon the filling into a pie dish. Lay the puff pastry over the top, trim the edges, and press them down. Cut small slits for steam.
  2. Brush the top with the beaten egg.
  3. Bake at 200C for 25 to 35 minutes, until the top is deeply golden and puffed. Let it rest for 10 minutes before serving.

Notes

Do not rush the cooling step. Warm filling is fine, but hot filling can ruin pastry. You can make the filling a day ahead and keep in the fridge. Use a baking tray under the pie dish to catch any drips.