Chicken Pot Pie


I’ve been wanting to try my hand at a chicken pot pie for ages, and finally decided to make on in the middle of summer. This is definitely a very comforting dish for cool weather but it was quite enjoyable in the summer as well.

Adapted from the recipe at Smitten Kitchen, which was adapted from Ina Garten. I just substituted for what I had on hand – also I have to add corn to everything.

What you’ll need:

  • 3 whole chicken breasts
  • 3 tablespoons olive oil
  • salt and pepper
  • 5 cups chicken stock
  • 2 chicken bouillon cubes
  • glug of olive oil
  • 2 large onions, diced
  • 2 cloves of garlic
  • 3/4 cup all-purpose flour
  • 1/4 cup heavy cream
  • 1 1/2 cups carrots, diced
  • 1 cup of frozen peas
  • 1 cup of frozen corn
  • 1/2 cup minced fresh parsley leaves

For the pastry:

  • 3 cups of flour
  • 1 1/2 tsp salt
  • 1 tsp baking powder
  • 1 cup of cold unsalted butter, diced
  • 1/2 cup of ice water
  • 1 egg, beaten


Season the chicken breasts with oil, salt and pepper, and bake in the oven at 350 F for about 30-40 mins or until cooked through.  Leave aside to cool. Cube into bite-size pieces when cooled and set aside.


Heat chicken stock and bouillon cubes in a saucepan. In a separate pot, add oil, garlic and onions, and saute the onions are translucent . Under low heat, add flour and cook for about 2 mins while stirring.


Add the chicken stock to the sauce and simmer for about 1 minute until the sauce thickens. Add the salt, pepper, and heavy cream. Then add the chicken, carrots, peas, onions, corn, and parsley, and mix well. Taste and adjust seasonings if needed (I like to add a dash of cayenne pepper for a small kick)


Mix flour, salt, and baking powder together. Add butter and mix quickly until each piece is coated with the flour mixture. Mash with a spoon until the butter is about pea-size, and add ice water slowly until dough has formed. Knead the dough quickly, then cover with plastic wrap and leave it in the fridge to rest for at least 30 minutes.



Preheat the oven to 375 F.

Divide the filling among ovenproof bowls, and divide the dough accordingly. Roll the dough into about 3/4 cm thickness. Brush the sides of the bowls with the egg, and then place the rolled dough on top. Leave about 1/2 to hang around the sides, and crimp the dough and press with a fork to make it stick to the sides. Brush the top of the dough with the egg wash, and make slits on the top of the dough. Sprinkle with a little salt and pepper, and place the bowls on a baking sheet. Bake in the oven for about 1 hour or until the top of the pastry is golden, and the filling is bubbling.




Difficulty: 2/5

Taste: 5/5

Notes: does not keep well in the fridge. Would recommend eating it right away.


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