Chicken pot pies

Tender chicken pieces in a velvety sauce with sweet carrots and earthy parsnips. Flaky puff pastry crowns each pot, baking to golden crispness. One bite releases warm steam and rich flavours – classic comfort that hits just right. Creamy chicken pot pie perfection. (48 words)

By Elliott Grover
From Saturday Kitchen Recipes

---

Per serving (approx): 478 kcal, Fat 28g, Saturates 10g, Carbs 45g, Sugars 5g, Fibre 3g, Protein 12g, Salt 1.2g.

---

Equipment

• large saucepan
• colander
• knife →
• chopping board
• wooden spoon
• whisk
• measuring jug
• 8cm ovenproof dishes (6-8)
• bowl →
• pastry brush
• baking tray

Method

Prepare vegetables (8-10 mins – do ahead)

1. Boil the root vegetables. Fill a large saucepan with salted water and bring to the boil. Add the chopped root vegetables and cook for 8-10 minutes until tender but still firm. Drain well and set aside to cool slightly.
2. Cook the onion. Melt 2 tablespoons of the unsalted butter in a saucepan over medium heat. Add the chopped onion and cook gently until soft and translucent – about 5 minutes. This builds lovely flavour.

Make creamy sauce (10 mins – preheat oven during this)

3. Form the roux base. Stir the plain flour into the softened onions. Cook for 2-3 minutes, stirring constantly, until it forms a smooth paste and smells nutty.
4. Incorporate the stock. Gradually whisk in the chicken stock, a little at a time, until you have a smooth sauce. Simmer gently for 5 minutes until it thickens enough to coat the back of a spoon.
5. Complete the filling. Stir in the crème fraîche and a squeeze of lemon juice. Season generously with salt and black pepper. Add the cooked chicken, vegetables and flatleaf parsley. Mix well – the filling should be creamy but hold its shape.

Assemble and bake (25-30 mins)

6. Preheat oven to 190C/170C Fan/Gas 5. Have your ovenproof dishes ready on a baking tray.
7. Fill the dishes. Divide the chicken pot pie filling equally between 6-8 individual 8cm ovenproof dishes. Fill generously but leave space for the pastry lid.
8. Prepare pastry lids. Unroll the puff pastry and cut out circles slightly larger than your dishes. Lay each circle over the filling and press the edges gently to seal.
9. Apply egg wash. Beat together the egg and egg yolk. Brush generously over the pastry tops for that beautiful golden shine.
10. Bake until golden. Place in the oven for 20-30 minutes, until the puff pastry is puffed, crisp and deep golden. The filling will bubble gently around the edges. Let them rest for 5 minutes before serving.

Suggested Wine Pairing

These affordable wines complement chicken pot pies beautifully. They match the creamy chicken filling, flaky puff pastry and hearty root vegetables with bright acidity and subtle fruit.

• McGuigan Black Label Chardonnay – Buttery apple notes mirror the crème fraîche sauce; crisp finish cuts through pastry richness.
• Lindeman’s Bin 65 Chardonnay – Creamy texture pairs with the filling; gentle citrus lifts root vegetables and chicken.
• Finest Villages White Burgundy (Tesco) – Elegant pear and mineral notes enhance flaky puff pastry; acidity balances creaminess.

What can you serve with this

1. Steamed greens. Tenderstem broccoli or green beans add welcome crunch against creamy chicken pot pie.
2. Mashed potatoes. Smooth mash soaks up every drop of that delicious sauce.
3. Simple green salad. Rocket with lemon dressing cuts through pastry richness perfectly.
4. Pickled vegetables. Gherkins or piccalilli bring sharp contrast to hearty root vegetables.