This Chicken pot pie is satisfyingly creamy. I’ve been making this recipe for years now, it’s one of the kids favourites and would have to say mine too as it’s not overly complicated to make, a great weeknight dinner idea.
To make this meal stretch a little further for hubby and Mr 13 to get a big feed, I add a little more now than my original recipe (shared below), an additional chicken breast, 1 carrot and 1/3 cup more chicken stock along with a splash of cream (1/4 cup).
I serve it in ramekins for myself and the girls, but my hubby and Mr 13 need something a little bigger as we have found a ramekin doesn’t fill them up. I use the Mixtur oven dish from Ikea for each of them, it’s 14cm square glass dish, big enough for a hungry mans single serve.
My kids love when I make a pie with pastry crust, as they use the left over pieces to decorate the tops of their pie, lots of fun and laughter when cooking dinner!
Chicken pot pies
- 2 tablespoons olive oil
- 3 chicken breasts, diced
- 2 stalks celery, chopped
- 1 carrot, peeled and chopped
- 3 spring onions, sliced
- 2 teaspoon garlic, minced
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 3 tablespoons water
- 2 tablespoons cornflour
- 200ml chicken stock
- 1 cup thickened cream
- 3-4 sheets frozen puff pastry, thawed
- 1 egg, lightly beaten
- Salt and pepper, to season
- Preheat oven to 220°C, fan forced.
- Lightly grease 4-5 ramekins, set aside.
- In a large frying pan, heat 1 tablespoon oil over medium-high heat.
- Cook half the chicken for 5 minutes or until browned. Remove from pan, set aside. Repeat with remaining chicken.
- Add celery, carrot, onions, garlic, corn and peas to frying pan, cook for 3-4 minutes or until onion is soft.
- In a small jug add water and cornflour, mix and add to frying pan.
- Pour in chicken stock, stir to combine and bring to a boil. Cook for 1 minute or until slightly thickened.
- Reduce heat to low, add cream. Stir to combine.
- Place chicken back into frying pan, season with salt and pepper, toss to coat and cook for 3 minutes.
- Use the top of a ramekin as a guide to cut pastry circles 1-2 cm larger for each ramekin.
- Place ramekins onto a baking tray. Divide mixture into ramekins.
- Place pastry circles on top of ramekins and press edges over ramekins. Pierce a small hole in the centre of each pastry lid. Brush each pastry lids with egg.
- Bake for 15-20 minutes, or until golden and puffed. Serve.
By Kat – The Organised Housewife
More great weeknight dinner ideas
CHICKEN AND SWEET POTATO LASAGNA – This Chicken and Sweet Potato Lasagna is a great twist on the traditional beef lasagna, with the delightful addition of vegetables hidden inside, carrots, zucchini, capsicum, onion, sweet potato and spinach.
ONE DISH DINNERS – FRESH ROAST VEGETABLES WITH CHICKEN – A delicious dinner the family will enjoy, fresh roast vegetables with chicken. Cooked in one dish so you don’t have to do a lot of washing up!
Note: this post has been updated with new photos, it was originally posted on 7th October 2012.