Chicken pot pie

Even though we clearly have winter at our backs there are very few dishes that are as easy to put together as they are tasty. Ok, maybe easy isn’t the right word so perhaps versatile is a better choice. Once you have the basic sauce down you add whatever your tastes may think work well together or happen to be in season. Substitution is welcome and encouraged.

Rather than a bunch of blah, blah, blah, let’s just dive right in and make this tasty meal.


  • 1 shredded roasted chicken or 3/4 kg (about 6-8) boneless chicken thighs.
  • Butter
  • Olive oil
  • Flour
  • Tarragon (tárkony), or thyme
  • Ground black pepper
  • 1 large onion, diced or grated
  • 2 diced carrots
  • 1 L chicken stock (about two cubes but make sure not too salty)
  • 250ml cream or milk (don’t use low-fat)
  • 3-4 diced medium potatoes
    Optional based on tastes
  • 8 brown or white mushrooms, quartered
  • ½ cup fresh or frozen peas (don’t use canned or jarred)
  • ½ cup corn
  • Diced root vegetables (parsley, celery root, parsnip)
  • Diced red bell pepper



  • Boil diced carrots and potatoes (root vegetables if using) until the potatoes are 80% of the way cooked (still firm but without the raw taste). At this point drain and cover with cold water to stop the cooking process.
  • Heat oven to 190C
  • Melt 200-250g of butter in a pot. Over medium heat add onion and sauté 1-2 minutes. Lower heat and whisk in 3 heaping spoonfuls of flour, one at a time, to the butter which will make a roux. If it’s too dry add a bit of olive oil; too loose, add more flour. Stirring quickly, slowly add about a few splashes of your chicken stock. The goal is to add in a little bit at a time so it doesn’t become too liquid-y. When it becomes too thick to stir, add more liquid, mixing out all the lumps. When you’ve got about half the liquid in and it’s thickening nicely, you can stir in the rest of the stock. Stir occasionally on med-low heat to continue to thicken. After thickening add in cream or high-fat milk. Add 1 tablespoon tarragon or thyme. The consistency you are looking for is to stick on the back of a spoon.
  • If using chicken thighs in a large skillet, brown seasoned chicken on both sides, about 5-6 minutes a side. Chicken should feel slightly springy to the touch. They’re chicken thighs….you’re going to have a difficult time over-cooking them. Remove from skillet and chop into bite-sized pieces. If still mostly raw return to skillet and cook a bit more.
  • Add chopped thighs (or shredded roasted chicken) and boiled vegetable to sauce. If adding optionals, now is the time to do so.
  • Transfer mix to large casserole dish and cook in oven for 40 mins. Remove from oven.

Once it is done you have two options.

  • Option 1 – Spoon into a bowl and eat. Tasty, but not exactly a pot pie.
  • Option 2 – Allow to cool to room temperature*. Once cooled it can be transferred into an oven-proof bowl or pan, multiple if you want personal pies. Cover with homemade or store-bought puff-pastry dough, paint with egg-yolk wash for nice browning, poke some steam holes with a fork, and bake for 20-30 minutes (or by following instructions on packaging) until golden brown. Remove and serve.

*If you do not allow filling to cool to room temperature it will melt the butter in the pastry so it will not rise in the hot oven.