Chicken pot pies

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For the sauce

  • 600ml milk
  • 1 sprig thyme
  • 1 bay leaf
  • 30g butter
  • 30g plain flour
  • 3 tbsp RSPCA Assured labelled double cream
  • 1/2 chicken stock cube

For the filling

  • 600g RSPCA Assured labelled chicken breast, cut into bite-sized pieces
  • 1 tbsp oil
  • 2 baby leeks, finely sliced
  • 500g ready-rolled puff pastry
  • 1 RSPCA Assured labelled egg, beaten

Hearty, wholesome - this is comfort food at its best. These delicious pot pies can be made with left over chicken from a Sunday roast.

  • Preheat the oven to 200°C/fan 180°C.
  • Place the milk and herbs in a pan and bring to just under the boil.  Leave to cool, so the herbs can infuse the milk.
  • Melt the butter in a pan, add the flour and stir with a wooden spoon over a medium heat for 1-2 minutes. being careful not to burn it.
  • Add the infused milk a little at a time, stirring constantly.  Take off the heat and whisk the mixture with a balloon whisk getting rid of all the lumps.  Place the pan back onto a medium heat and whisk continuously until the sauce comes to the boil and thickens.
  • Cook for another 5 minutes, stirring frequently with a wooden spoon.  Add the double cream and the stock cube, crumbled.  Stir well, then allow to cool.
  • Heat a large frying pan and cook the leeks for 5 minutes until softened but not coloured.  Add the chicken and cook until evenly browned.  Stir in the sauce.
  • Spoon into a large dish or 4 small dishes. Cut out pie lid large enough to cover dish/dishes and a long strip to go round the edge. 
  • Dampen the edge of the dish and press on the strip of pastry.  Cover with the pastry lid or lids and crimp the edges.  Cut 2 slits in the middle to allow steam to escape.
  • Brush with egg and bake for 25-30 minutes (the larger pie dish will need around 5-10 minutes longer) or until the pastry is puffed up and golden brown in colour.
  • Serve with a selection of seasonal vegetables.

Recipe from Cook it @ Frogmary Green Farm

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