Chicken Pot Pie

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1 package of store purchased puff pastry
1 package of ground chicken (aprox 475grams)
3 cloves garlic minced
1 handful of chopped parsley
1 medium onion diced
2 leeks chopped (just the bulbs)
1 large potato diced
1 large carrot chopped
2 tsp ground thyme
2 tsp salt
2 tsp fresh ground pepper
3 tbsp vegetable oil
1 cup milk
3-4 tbsp flour
2 cups of chicken stock
2 large portabello mushrooms diced
1 egg scrambled
1 large skillet
1medium skillet
1 medium casserole dish


add oil to your skillet heat to medium heat. add in your garlic, onion, leaks, carrot, potato and mushrooms and sate until golden brown, sprinkle your thyme in and a pinch of salt /pepper, add in your chicken stock and simmer for aprox 15-20 min or until the vegetables are tender.

combine your milk and flour together, be sure to mix thoroughly so there are no lumps.

Add your milk mixture to the vegetables and mix well, if it seems to thick add a small amount of milk. set aside

brown your ground chicken in a separate skillet add a pinch of salt and pepper. Combine with your vegetable mixture and set aside.

Heat your oven to 375 degrees
roll out half of your pastry on a well flowered area, shape to cover the inside of your GREASED casserole dish. once the pastry is covering the dish, poke some small holes in the pastry with a fork, then line with either tinfoil or parchment paper on top of the pastry, set an oven safe pot or casserole dish on top of the pasty and place in oven to pre-cook the crust. (VERY IMPORTANT) or else it will have a gummy crust, bake for aprox 10 min, remove from oven and add your filling, and sprinkle in your remaining parsley a couple pinches of salt and pepper.

roll out the second half of your pastry to fit as the top layer pinch together your edges and baste with your egg mixture.

Cook in 375 oven for aprox 25-35 min or until the crust is a golden brown and pastry had puffed up.

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