This is the best ever chicken pot pie I have ever tried and it has become a true favourite in our house. We make it regularly and everyone always comments how good it is. It is adapted from Joe Wick’s chicken pie which I tried a few years back and loved. Since trying it the first time I have adapted it to our tastes and came up with this!
It is quick to prep and it only takes around 15-20 minutes in the oven, depending on the pastry you use for the crust. I prefer the classic puff pastry but you can use different ones.
It is healthy and wholesome and made in a baking dish so an ideal family meal. To be honest you will probably polish it off by yourself it is so good haha.
Let me know if you try it and what your verdict is!
Best Ever Chicken Pot Pie
This is the best ever chicken pot pie. You may never need another chicken pot pie recipe! Sooo good! Enjoy 🙂
Ingredients
- 250 grams button mushrooms
- 3 medium chicken breasts
- 2 medium leeks
- 100 mls pouring cream
- 150 mls chicken broth
- 2 dashes cracked black pepper
- 1 dash Himalayan pink salt
- 2 tsp olive oil
- 1 tbsp flour
- 1 roll puff pastry
Instructions
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Prep your chicken breasts by cutting them into bite size pieces and set aside.
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Chop the leeks into bite size pieces using just the white part and wash by putting in a bowl of water to rest for a minute or so.
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Chop the mushrooms into small bite size pieces. Drain the water from the leeks and run them under the tap a second time and drain again.
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Heat 1 tsp of olive oil in a frying pan and add in the leeks and mushrooms.
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Fry on a low heat until the leeks are golden and starting to brown. Then add in the chicken broth and turn up the heat slightly.
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In another pan, heat a tsp of olive oil and add the chicken pieces. If you only have one pan, you can transfer the contents to a pot until the chicken is cooked. Not everything will fit in one pan. Otherwise pre-cook the chicken.
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Once the chicken is cooking, lower the heat on the mushroom and leeks and add in the cream. Leave to simmer until the chicken is cooked.
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Add a dash of salt and 2 dashes of cracked black pepper. Then sprinkle on the tbsp of flour and mix well.
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Heat the oven to 180° or check on your pastry cooking instructions and follow it. Remove pans from the heat when the chicken is cooked and the cream is bubbling.
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Pour the chicken into a baking dish and add in the mushroom and leek mixture, then mix it all in well.
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Roll out the puff pastry and place it on top of the baking dish. You can use any style of baking dish but circular is probably easier for putting the pastry onto.
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Press the pastry onto the sides of the dish to secure it. You don't need to be too perfect about it but make sure it is attached to the sides so it doesn't leak.
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Pierce the top with a fork a few times to help let the steam out. Put the dish in the middle of the oven for around 20mins until golden around the edges. Check after 15 mins and lower the heat if needs be.
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Once golden at the edges, test the pastry with a fork to make sure its cooked. If not, pop it back in for a further 5 mins or so. Some store bought puff pastries are different so just check as you go.
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Once cooked, remove from the oven and leave to sit for around 3 mins as it will be very hot. Serve with a nice light salad or eat on its own. It is really filling so you won't need much more!
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Devour!
So that is how to make the best chicken pot pie ever! I hope you love it as much as we do 🙂
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Catherine Wilkinson
August 8, 2018 at 8:11 pmThis sounds delicious. We love pie in this house and its perfect being that it really doesn’t take long to prepare and cook. Thanks so much for sharing.
blognewser
August 9, 2018 at 12:23 amCool, I’m glad you like it it is a firm favourite in our house!