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Chicken pot pie


For those holiday dinners that require more food but not another turkey or if you're serving for two, try our chicken pot pie. 


Serves 4

  • 900g           Chicken Thighs
  • 340g           Yukon Gold Potatoes - peeled & diced
  • 450g           Carrots - large dice
  • 160g           Onion - large dice
  • 340g           Celery - large dice
  • 77g             Peas - frozen
  • 45g             Corn - frozen kernels
  • 7g               Sea Salt
  • 3g               Celery Salt
  • 3g               Black Pepper
  • 2 tbsp         Thyme - chopped
  • 20g             All Purpose Flour
  • 300g           Puff Pastry



Gently boil the chicken legs in salted water, with the remains from the diced vegetables above, until fully cooked. Allow to cool, then strip the meat from the bone into chunks. Strain the liquid in which you cooked the chicken, and cook the carrots and celery in it until almost tender. Strain the same water again and cook the potatoes and onions.

In a separate pot melt the butter and flour together over medium heat, stirring until you have a roux. Slowly add the chicken broth into this pot, whisking until all the stock has been added. Simmer for 30 minutes under low/med heat and strain to remove any lumps.

Fold in all the chopped thyme, previously cooked vegetables, the frozen vegetables and the chicken. Season with the salts and pepper and return to the boil one last time.

Allow to cool and place in a baking dish, top with the puff pastry, gently brush it with egg wash (whisked egg) and bake until it is golden and has risen.

Use individual serving sized baking dishes per personalised pot pie. 


About Tony Cammalleri