Chicken Pot Pie

Pie! Pot pie! Cutie pie! Joel and I can’t  say the word “pie” without shouting it, I guess to show off our enthusiasm for pie. We sound like Cartman from South Park.

A savoury pie makes for a great one-dish meal in the winter time.  This recipe doesn’t include a homemade bottom and top short-crust because I have little patience. In effect it’s a casserole topped off with yummy puff pastry. I adapted this recipe from Martha Stewart, but have  made a considerable number of modifications, particularly in cutting down the amount of chicken and increasing the veg.


  • 500 g boneless, skinless chicken breast, cut into 2″ chunks
  • 2 TB olive oil
  • Two carrots, peeled and sliced 1/4″ thick
  • 1 cup (approx 200 g) peeled and cubed sweet potato (or parsnip, turnip, swede, etc.)
  • 1 medium onion, finely chopped
  • 1 large leek, washed and trimmed (white and light green parts only), split lengthwise and chopped roughly
  • 2-3 shallots, peeled and chopped
  • 1/4 teaspoon each thyme & rosemary*
  • 2 TB all-purpose flour
  • 1/4 tsp paprika (I use pimentón de la Vera)
  • black pepper, to taste
  • 1/2 tsp garlic powder
  • 300 ml semi-skim (1%) milk
  • 1 cacito de caldo de pollo (or 1 chicken stock cube)
  • 2 cups frozen peas
  • 1 TB fresh lemon juice
  • 1 package masa de hojaldre (puff pastry)

* I have rosemary and thyme plants, so I used a sprig of each (stem removed and coarsely chopped) but dried works just fine. You can even use 1/2 tsp of herbs de provence.


Preheat oven to 200ºC/400ºF. Heat the oil in a large saucepan. Add the chicken and brown lightly on all sides. When the chicken is browned add the chopped onion, leek, shallots, herbs, spices, carrots and potatoes. Sauté until the carrots are crisp tender, about 8-10 minutes. Add the flour and cook, stirring for 1 minute. (The flour will become pasty like a roux.) Gradually add the milk, stirring until the mixture is smooth. Add the frozen peas and stock cube, and then cook for a few minutes, stirring occasionally, until the mix starts to thicken.

Remove from heat and stir in lemon juice. Pour mix into a 8×8 square casserole dish or a deep round pie plate. Unroll the puff pastry and lay over the top of the chicken and veg mixture. Don’t worry if there’s excess pastry that flops over the side of the casserole dish – the pastry will contract as it bakes. Prick the pastry in a couple of places with a fork so that steam can escape.

Bake for 20-25 minutes until golden and bubbling. Let the potpie set for 10-15 minutes before serving.

Servings: Four. 540 calories, approx.


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