Chicken Pot Pie 田园杯式鸡肉派
Hi All, here comes another easy recipe, my all time favourite – Chicken Pot Pie using some leftover roasted chicken that I’ve been keeping in my frigerator for 3 days. It’s really easy peasy to make this ultimate chicken stew with the light and flaky puff pastry on top. You can also use leftover turkey from Thanksgiving or buy some fresh boneless chicken breast or thigh from the market. Remove the skin, season with some salt and pepper then cook the chicken meat in boiling water. Reserve the water as stock and cut the meat in cubes. For other steps of making pot pie, please follow my recipe below.
- 250g - 300g Chicken meat (cooked) and cut cubes
- 30g Butter
- 1 small Onion, chopped
- ½ stick Celery, sliced thinly (optional)
- 150g Frozen mixed vegetables (blanch in a pot of hot water till soft and drain)
- 350ml Chicken broth (Swanon brand)
- 150ml Water
- 3 tbsp Plain flour
- 2-3 sheet thawed puff pastry prick holes with a fork and cut to require size with a round cutter
- 1 beaten egg
- some pepper
- some salt
- Melt butter in a frying pan over medium heat and cook onion till soft. Add chicken meat, celery and mixed vegetables to stir fry. Sprinkle plain flour over chicken mixture and stir well.
- Mix chicken broth and water then gradually add to chicken meat mixture. Stir constantly until stock thickens. Turn off heat and add dash of pepper and salt to taste.
- Divide filling among 10 small ramekins. Brush their outer rims with beaten egg.
- Prick holes on pastry sheet with a fork. Use a round cutter, that is slightly bigger than the ramekin to cut the sheets into 10 circles. Dust with some flour if the pastry is too sticky. Make a small cross in the centre to allow for venting.
- Place pastry circle on top of filling. Use a fork to press down their edges along the rim. Brush pastry with beaten egg.
- Bake at preheated oven at 200 degrees C for 20 minutes until crust is golden.
- 牛油 30克
- 小洋葱 1个，去皮切碎
- 鸡肉 250-300克， 煮熟，切方块
- 冷冻杂蔬（玉米青豆红萝卜）150克 ，汆烫，沥干水分
Hi, good morning Ann, I am Michelle here. Thanks for your recipes, love it. First time i make, i was wrongly put whole pastry sheet in the ramekin , filling and cover again another sheet on top…..haha used a lot of pastry sheet.
Next time will try your recipes
Good morning Michelle, Oh you’re making chicken pie 😀 Yes to save the pastry with more filling inside, this is the best way to cover with a piece of puff pastry on top. Next time when you make this again, can post your pic here (upload your pic on the little camera icon below the comment box.
Hello. For step 3, why do we need to brush the outer rims with beaten eggs? Thanks
Hi Ling, Please refer to step 5. Without the brushing of beaten eggs on the rims, the puff pastry won’t stick.
My youngest son would love this chicken pot pie. My favorite part is that it is easy to make. Love that first picture. Looks amazing!
this is quick and easy to make, perfect for a lunch!
Look how "tall" and puffed up that is! I like that it has less pastry as this is the kind of ratio I prefer in chicken pie: more filling, less pastry!
Love everything, even the beautiful ramekin! You made it sound so easy. I must try one day…..mmmmm. Thanks very much for sharing and hope you have a lovely day!
Hi Ann, wow… your chicken pot pie sure look very tempting and delicious. Love the puff pastry, very addictive. Nice presentation.
Have a nice week ahead,regards.
Thank you Amelia 🙂
Wow, this will be a one-dish meal for me. Drooling over your clicks!
lovely flaky puff pastry you have here Ann! yummy breakfast!
Hi Ah Tze, How are you? Hope to see your posts soon after settling down in Australia.
Just love this but I've never try making this before. Looks delicious & the puff pastry is crispy & high! YUM!
Have a try 🙂
In the pictures that pastry is very high. Did you put more than one layer on?
Don, I only put one layer. It'll puff up after baked.
can you half this recipe for five ramekins pot pies?
This is a very small portion using mini ramekins. You can use a larger ramekins to fill all chicken filling. Probably 6-7 ramekins would be used.
HI Ann! This post reminded me that I have not been making pie for long time…. will make this for kids this weekend!
Can't wait to see your post 🙂
Great for our cold weather for sure !:D Just love the flaky pastry so as the creamy filling and they look absolutely delicious ! Those ramekins are so pretty ;D
It has been rainy here, almost everyday. Really good to have this comfy pot pie. Have a try 🙂
Lovely pie~~ This sure comes in great for weekend breakfast or brunch 🙂
Thank you. I want to try your oatmeal fish porridge one day. Very healthy!
Looks so fantastically flaky!
Oh chicken pie! My favourite! Where did you buy the pastry from? I am so hungry now…..by the way, when are you posting the Danish cookie recipe?
Ai Li, you can get the pastry from PH or Cold Storage.
Will post the cookie recipe next week. Anyway you can get the recipe from this site:
Beautiful pot pies! I think I can eat 3 pots hee..hee…
Then I better make more of it, and you can take as many as you like 😀
Your chicken pot pie looks yum. I want one for my lunch!
Definitely can share with you. When can you come over?
It's so exciting to see how tall the puff pastry is after baking, flaky and crispy!
Jessie, you're resting and your oven too! Don't rest too long huh, can't wait to read your recipes 🙂
Good idea to make it into mini size.
Angel, make mini size is definitely better as my ingredients are not a lot.
Looks delicious, making me hungry for lunch!
Mich, hahaa… I can have two in a roll 😀
Ann, this chicken pot pie looks very good, will try it when I have left over baked chicken. Yum!
Jess, yes good to use to leftover.
Pot pies are my all time favourites too. And yes, this is a comfort food to me too.
Comfort food to me! Yum!