dinner · everyday
Classic chicken pot pie
Tender chicken and vegetables in a creamy sherry-scented sauce under a flaky golden pastry lid.
- Time
- 90min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Poach the chicken in the stock 15-20 minutes until cooked. Remove, cut into pieces and keep the stock.
-
2
Soften the onion, carrots, celery and mushrooms in the butter. Stir in the flour, then gradually 750 ml of the stock, the cream and sherry. Simmer until thick.
-
3
Add the chicken, thyme and peas and season. Pour into a baking dish.
-
4
Top with pastry, crimp, cut vents and brush with egg.
-
5
Bake at 200°C (400°F) for 30-35 minutes until golden and bubbling.
