Chicken Pot Pie

Method

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1. Season the chicken and brown it in half the butter over high heat, in two batches, for 4 minutes a batch. Set aside — it does not need to be cooked through.

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2. Add the remaining butter, then the onion, carrot and celery, and cook 8 minutes until softened. Add the mushrooms and cook 5 minutes until their liquid has evaporated.

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3. Sprinkle over the flour and cook 2 minutes, stirring constantly, until it coats everything and smells biscuity.

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4. Add the hot stock in three additions, whisking smooth after each, and simmer 6 minutes until thick enough to coat a spoon heavily.

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5. Stir in the cream, mustard, thyme, salt and pepper, then return the chicken with any juices and add the peas. Simmer 5 minutes.

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6. Tip the filling into a 2 litre pie dish and cool completely, then refrigerate at least 1 hour. This step is what keeps the pastry crisp.

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7. Heat the oven to 200°C / 390°F. Roll the pastry to fit with a 2 cm overhang.

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8. Brush the rim of the dish with egg wash, lay the pastry over, press to seal, trim and crimp. Cut a 2 cm cross in the centre.

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9. Brush all over with egg wash and bake 35 to 40 minutes until deep gold and puffed. Rest 10 minutes before serving.

   Mark done Start 35 min timer

Chef’s Tips

• Chill the filling. Every soggy pot pie base traces back to warm filling meeting cold pastry.
• The sauce should be thicker than you think in the pan — it loosens in the oven as the vegetables release moisture.
• A pie funnel or a simple cross-shaped vent stops the lid ballooning and then collapsing.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Pairing Suggestions

• Buttered green beans or a simple salad
• Mashed potato, if you want maximum comfort
• A medium Chardonnay

Storage & Reheating

Refrigerate up to 3 days. Reheat uncovered at 180°C / 350°F for 25 minutes. Freeze unbaked for 2 months and bake from frozen, adding 20 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.