Chicken Pot Pie

Chicken Pot Pie
Make pot pie a weeknight staple with this simple pot pie, filled with rotisserie chicken, thyme, carrot and peas, and baked to perfection with a flaky puff pastry crust. Using frozen puff pastry and rotisserie chicken makes it fast and easy to whip up, this recipe makes for a delicious and comforting meal every time.


  • 80g unsalted butter
  • 2 leeks, quartered lengthways then chopped
  • 2 carrots, diced
  • 4 sprigs thyme (tied together with cooking twine if you have it)
  • 30g plain flour
  • 1 rotisserie chicken, shredded
  • 1 cup frozen peas, defrosted
  • 500ml chicken stock
  • 200ml creme fraiche
  • 2 sheets frozen puff pastry, defrosted
  • 1 egg, for the eggwash


  1. Preheat oven to 180ºC.
  2. In a Dutch oven, melt butter and sauté leeks, carrot and thyme with a good pinch of salt and cracked black pepper, until the vegetables are soft and beginning to caramelise.
  3. Add flour and stir to coat.
  4. Add chicken, stock, peas and creme fraiche and stir until incorporated.
  5. Taste and season the mix, and discard thyme sprigs.
  6. Cut pastry to the shape of your pot using the lid of the Dutch oven for guidance. Slice a small hole in the middle for steam to escape. Use any excess pastry to cut out hearts etc. for decoration (and extra puff).
  7. Whisk up the egg with a fork in a bowl.
  8. Place pastry on top of the pie mix, then brush with eggwash and sprinkle with salt flakes.
  9. Bake for 40-50 minutes, until golden brown and bubbling.
  10. Stand for 10 minutes, then serve.

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