Chicken pot pie

Prep: 10 mins
Cook: 25 mins
Chicken pot pie
This wholesome dish is a lovely savoury pie. It’s very easy to make and is perfect for the winter.

2 tsp flour

4-6 skinned and boned chicken thigh meat

1 packet of bacon lardons

2 carrots, chopped into small pieces

2 tbsp fresh thyme

½ packet of sliced mushrooms of choice

1 onion finely chopped

1 chicken stock cube or pot

1 tsp of butter

Olive oil

Oven safe bowls

Fresh thyme for garnish (optional)

Preheat the oven to 180°C / 350°F / Gas mark 4.

Grease two oven safe bowls using olive oil.

Line a baking tray with greaseproof paper and set aside.

Chop the onion and chicken into bite size pieces.

Into a hot pan add the olive oil then cook the lardons gently until crisp.

Add the mushrooms, a pinch of fresh thyme, onions and chicken until the chicken is cooked through.

Bring a saucepan with water to the boil and add the carrots. Cook the carrots until tender.

Add 2 tsp of flour into this mix and stir for a thicker consistency.

Add the carrots and the stock cube or pot and mix well.

Turn off the hob and set aside.

Take the puff pastry, which is already in sheets.

Cut along the length of one into a thin strip.

Set that strip aside, then cut the pastry sheet into circle shapes enough to cover your bowls.

You can use these bowls to make the circular shape.

Add the cooked mixture into the bowls.

Garnish with fresh sprig of thyme if using.


Preparation Time
10 minutes

Cooking Time
25 minutes

Main ingredients
Flour, Eggs, Chicken, Vegetables

Recipe Type

Level of Difficulty

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