Chicken Pot Pie
This chicken pot pie recipe features a hearty, biscuit-like crust atop a rich and creamy filling. Tender chunks of chicken are combined with sweet onions, peas, and carrots, all simmered in a flavorful gravy.
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Servings: 8
Ingredients
Filling
- 5 tbsp ghee or fat of choice separated
- 2.2 lbs./1 kg chicken breast raw
- 1 large white onion diced
- 2 large carrots diced
- 6 garlic cloves finely diced
- 1 tbsp thyme fresh or dried
- 2 tsp salt separated
- ½ tsp white pepper
- 1 tsp onion powder
- 6 tbsp flour
- 3 cups/700 ml chicken stock see notes
- 1 cup/150 grams peas frozen
- ¾ cup/180 ml heavy cream
Pie Dough
- 2 cups/320 grams flour
- 4 tsp baking powder
- 1 tsp salt
- 1 cup/250 ml oil see notes
- 1 cup/250 ml milk
- 2 large eggs
Instructions
Filling
- Preheat the oven to 180℃/355℉.
- Bring a large saucepan to a medium-high heat. Add 1 tbsp ghee or fat of choice and add the chicken breasts. Cook for about 8 minutes without flipping (5 minutes for thin-cut breasts). Flip the chicken and then cook on the second side until well browned and cooked through (internal temperature of 75℃/165℉). Set aside and allow to rest while you prepare the gravy.
- In the same pan, on a medium-high heat, add the remaining ghee, diced onion and diced carrots and sauté until the onions are translucent and slightly browned.
- Add the garlic, thyme, salt, white pepper, and onion powder. Sauté for another 2-3 minutes.
- Add in the flour and mix until the flour has absorbed all of the moisture and continue sauteing for another minute or so to remove the floury taste but do not burn the flour. Pour in the warm chicken stock *see notes. Stir until the sauce has thickened.
- Add in the frozen peas and cream and stir until well combined. Slice the rested chicken breasts and add the chicken to the gravy as well as any juice from the rested chicken.
- Finish off with the remining tsp of salt, if needed, and pour in to an ovenproof dish ( 30cm L x 24cm W x 5cm H).
Pie Batter
- In a large glass bowl, add the flour, baking powder, salt, oil, milk, and eggs. Whisk until well combined
- Gradually pour the batter over the filling, ensuring its evenly spread and that the batter touching the sides of the dish.
- Place in the middle rack of the preheated oven and bake for around 35minutes or until the top is golden brown in colour.
- Enjoy tastebud!
Video
Notes
- Fat: I prefer using ghee (melted butter but the milk solids have been removed) but you could easily use any fat of your choice.
- Chicken Stock: You could use store bought chicken stock, homemade chicken stock or just add 3 tsp of chicken stock concentrate to the 700ml warm water.
- Batter ingredients: I use sunflower oil or a mixture of olive oil and sunflower oil. I have used melted coconut oil before which worked just as well.
- Batter: This batter is extremely wet that's why I pour it gently over the filling and then spread it to ensure it makes contact with the side of the dish, "sealing" it in a way.
- Serving Size: This recipe yields quite a lot because it makes for the best leftovers and you could easily just make half of the above recipe. If you're making for it for a smaller group of people, 2-4 pax, then I'd recommend your ovenproof dish's size should be around 15cm L x 12cm W x 3cm H.