Chicken Pot Pies

I thought I better get onto posting some of my Winter recipes before the season is over!  These pot pies are the perfect comfort food for cold nights 🙂

 Prep Time Clock Thumbnail Time: Prep: 30-40mins  Cook: 20-30mins  Serves Knife Fork Spoon Thumbnail Serves: 4


500g button mushrooms – halved (you can used any mushrooms I prefer a mixture of different kinds)
80g butter
2-3 teaspoons fresh thyme – roughly pulled off stalks
2 teaspoons fresh sage – roughly chopped
3 cloves garlic – crushed
400g skinless boneless chicken thigh fillets – cut into bite-sized chunks
1 leek, white part only – sliced
2 tablespoons plain flour
250ml chicken stock
250ml cream
2 teaspoons flat-leaf (Italian) parsley – roughly chopped
1 sheet ready-rolled puff pastry
1 egg – beaten

  1. Heat half the butter in a large frying pan over high heat, when sizzling, add the mushrooms, thyme, sage, garlic and cook, shaking the pan, for 5 minutes or until the mushrooms soften and start to brown.  Once browned remove mushrooms from the pan and set aside.
  2. Add the remaining butter, when sizzling add half of the chicken and cook for 5 minutes or until chicken is golden. Using a slotted spoon remove the chicken from the pan leaving the juices in the pan.  Repeat with the remaining chicken and remove from the pan leaving the juices.
  3. Reduce the heat to medium and add the leek to the pan and stir, scraping the bottom of the pan to remove any sediment, for 2-3 minutes or until the leek has softened.
  4. Return the mushrooms and chicken to the pan and stir for 2 minutes.
  5. Sprinkle the flour into the pan and stir for 2 minutes or until all the ingredients begin to come together and thicken.  Gradually add the stock, stirring until thick and well combined.
  6. Stir in the cream and parsley, reduce the heat to low and 5 minutes or until thickened.  Season to taste and spoon into four 1 1/2 cup capacity ramekins (if you don’t have ramekins you could do in a larger pie dish).  Allow to cool slightly.
  7. Preheat the oven to 220°C.  Cut out 4 pastry lids slightly larger than your ramekins or dish, brush a little beaten egg around the rim of the pie dishes and lay the pastry on top, pressing onto the dish to seal and brush the top with egg (but to be honest I often don’t do the egg step and it still works just fine for me.
  8. Place on an oven tray and bake for 20-30 minutes or until the pastry is golden and puffed.  TIP: line your baking tray with baking paper so any leakage is easy to clean up.

Chicken Pot Pie made by A Conflict of Ideas

Chicken Pot Pie made by A Conflict of Ideas

Chicken Pot Pie made by A Conflict of Ideas



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