Easy Chicken Pot Pie Recipe - Perfect Family Dinner

A golden-brown chicken pot pie with flaky crust, partially cut to reveal the filling of chicken and peas, sits on a black cooling rack. The crust is glossy and decorated with a leaf design, and the pie is placed on a light blue surface.

5 from 1 vote

Easy Chicken Pot Pie Recipe - Perfect Family Dinner

This easy chicken pot pie features tender chicken thighs in a delicious filling with leek, thyme, and almonds, all topped with golden, flaky shortcrust pastry. This comforting yet lighter twist on the classic pot pie, is perfect for cozy dinners and family meals.

Prep Time20

Cook Time30

Cooling time10

Total Time50

Course: dinner

Cuisine: Australian

Keyword: chicken pot pie

Servings: people

Calories: 2875kcal

Author: Elena Elliott

Ingredients

800 grams grams chicken thigh fillets, thinly sliced approximately 1.76 pounds.
2 tablespoons extra virgin olive oil
1 leek white part thinly sliced
2 garlic cloves minced
1 tablespoon fresh thyme leaves
1/2 cup green peas
1/4 cup plain flour
3 cups chicken stock
1 sheet shortcrust pastry
1 egg lightly beaten

Instructions

Preheat your oven to 200°C (400°F).
Heat olive oil in a heavy-bottomed, ovenproof frying pan. I use a shallow Dutch oven (25 cm or 10 inches in diameter). Add the thinly sliced chicken pieces and fry until golden brown. The chicken doesn’t need to be fully cooked at this stage.
800 grams grams chicken thigh fillets, thinly sliced, 2 tablespoons extra virgin olive oil
Transfer the chicken to a bowl and set aside.
In the same pan (no need to wash it), add the leek and cook for 3-4 minutes until softened. Add the garlic and thyme, cooking for another couple of minutes until the thyme becomes fragrant.
1 leek, 2 garlic cloves, 1 tablespoon fresh thyme leaves
Return the chicken to the pan, then sprinkle in the flour. Stir and cook for 1 minute to combine.
1/4 cup plain flour
Gradually add the chicken stock, stirring constantly. Bring the mixture to a simmer, add green peas and cook over low heat for 5-7 minutes, or until the sauce has thickened slightly.
3 cups chicken stock, 1/2 cup green peas
Remove the pan from the heat and let the mixture cool for 10 minutes.
Place the pastry on he pan over the chicken mixture, carefully trimming it to fit along the edges. Brush with the beaten egg.
1 sheet shortcrust pastry, 1 egg
Bake for 20-30 minutes or until the pastry is golden and the chicken is fully cooked.

Notes

Chicken Options: You can substitute boneless, skinless chicken breasts for thighs, but thighs tend to be juicier.
Leek Substitute: If leeks are unavailable, use a medium-sized brown onion instead.
Make-Ahead: The chicken filling can be made in advance and stored in the fridge for up to 3 days or frozen for up to 3 months. Simply top with pastry and bake when ready to serve.

Nutrition