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The Ultimate Comfort food- Chicken Pot Pie!

Mallika Chaudhary
40 minutes
Prep Time
60 minutes
Cook Time
3 People
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ABOUT The Ultimate Comfort food- Chicken Pot Pie! RECIPE

Chicken pot pie is the most ultimate Comfort food. That creamy, brothy filling loaded with veggies and meat…and that golden, flaky buttery crust…mmmmmmm…. it is also the ultimate Winter food. Stay warm and cozy in this very cold weather! Give this a recipe go and enjoy!

Recipe Tags

  • Non-veg
  • Medium
  • Everyday
  • American
  • Simmering
  • Baking
  • Sauteeing
  • Main Dish

Ingredients Serving: 3

  1. 1 pack ready-to-use shortcrust or puff pastry sheet
  2. 1 tsp chopped garlic
  3. 1 tsp grated ginger
  4. 1 bayleaf
  5. 2 carrots, peeled and chopped
  6. 1 onion, chopped
  7. 1 large potato or 2 small potatoes, peeled and cut into cubes
  8. 2 Sticks of Celery, chopped
  9. 1/2 cup mushrooms
  10. 1 large chicken breast, diced
  11. 2 cups Chicken Stock
  12. 1/2 cup peas, steamed
  13. 2 tbsn butter
  14. 2 tbsn all purpose flour
  15. ½ cup heavy cream
  16. 2 tbsp olive oil
  17. Salt and Pepper, to taste
  18. Some fresh Parsley, chopped
  19. 1 beaten egg to make egg wash


  1. Take out your pastry sheet from the refrigerator around 45 minutes beforehand. I do not use the frozen range and do not have idea about the same. If you do, thaw according to the instructions on the package.
  2. In a large pot, heat the olive oil.
  3. Add your bay-leaf, ginger and garlic. Saute and stir for a few seconds.
  4. Next, add the chicken pieces and season with salt and pepper. Roast till it’s nicely cooked.
  5. Add in the chopped onions, carrots, potato cubes, mushrooms and celery. Cook for around 7-8 minutes till the veggies look well roasted and lose almost all of the moisture.
  6. Add the butter and stir the mixture till the butter melts.
  7. Add the flour and mix well with the mixture to make sure it coats everything. Stir and cook for around 2-3 minutes, till the raw aroma goes away. Here, we have made a sort of roux with the butter and flour i.e thickener for our filling.
  8. Pour in the chicken stock and bring it to a boil. Then lower the heat and keep it to simmer for around 12-15 minutes.
  9. Next, add the heavy cream along with the peas and season with salt and pepper to taste. Mix well. Let it cook for about 7-10 minutes more. Once it has reached your desired consistency, switch of the gas and keep the mixture to cool.
  10. Throw in the parsley and give a final stir. Our pie filling is ready.
  11. Preheat your oven to 190 degrees Celsius.
  12. Pour in the cooled filling in your oven-safe bowl or baking tray. It should not be hot!
  13. Seal the bowl with the pastry sheet on the top of the filling, in any design your like. Poke little holes/incisions in the pastry covering with a knife, for the steam to escape. This is very essential or your pie can explode while baking.
  14. Brush the top of the pastry with egg wash (beaten egg). Do not skip this or your pastry will not be golden and shiny.
  15. Cook the pie in the preheated oven at 190 degrees Celsius for about 30-35 minutes or until the tops are nice, golden brown. Serve hot!

Reviews (1)  

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Ruchi Gaur
Ruchi Gaur   Feb-14-2018

Would love to try this.

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