Creamy Chicken Pot Pie with Puff Pastry

Name: Creamy Chicken Pot Pie with Puff Pastry
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 6
Ingredients: 8-10 skinless, boneless chicken thighs; 2 onions, finely chopped; 2 celery sticks, finely chopped; 2 carrots, finely chopped; 2 tbsp vegetable oil; 50 g butter; 50 g plain flour; 500 ml milk; 1 chicken stock cube; 250 ml water; 1 tbsp Dijon mustard; 1 small bunch fresh thyme leaves; 1 egg, beaten; 375 g ready-rolled puff pastry

This comforting chicken pot pie is packed with tender chicken, sweet vegetables, and a rich mustard-thyme sauce under a flaky puff pastry lid. It is a classic family dinner that feels cozy, hearty, and well worth the bake.

Servings6 Portions

Prep Time20 Mins

Cook Time80 Mins

Difficulty

Intermediate

Ingredients

skinless, boneless chicken thighs
8
onions, finely chopped
2
celery sticks, finely chopped
2
carrots, finely chopped
2
vegetable oil
2 tbsp
butter
50 g
plain flour
50 g
milk
500 ml
chicken stock cube
1
water
250 ml
Dijon mustard
1 tbsp
fresh thyme leaves
1 small bunch
egg, beaten
1
ready-rolled puff pastry
375 g

Step-by-Step Instructions

Heat 1 tbsp of the vegetable oil in a large oven-safe casserole or deep skillet over medium-high heat. Season the chicken lightly with salt and pepper, then brown half of it for 3 to 4 minutes per side. Transfer to a plate and repeat with the remaining chicken using the rest of the oil.

Reduce the heat to medium. Add the chopped onions, celery, and carrots to the pan and cook for 8 to 10 minutes, stirring often, until softened and lightly golden. Scrape up any browned bits from the bottom of the pan for extra flavor, then transfer the vegetables to the plate with the chicken.

Melt the butter in the same pan. Stir in the flour and cook for 1 to 2 minutes, stirring constantly, until the mixture turns pale golden and smells slightly nutty.

Gradually pour in the milk, starting with a small splash and whisking well after each addition to prevent lumps. Once all the milk is added, whisk until the sauce is smooth and thickened.

Crumble in the stock cube and stir in 250 ml water. Return the chicken and vegetables to the pan, then add the Dijon mustard and thyme. Bring to a gentle simmer, cover, and cook over low heat for 15 to 20 minutes, stirring occasionally, until the chicken is fully cooked and tender.