Chicken Pot Pie

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Chicken Pot Pie

Ingredient Notes

Chicken thighs:

Boneless, skinless thighs are the best cut for this recipe. Thighs have more intramuscular fat than breast, which keeps them juicy through the poaching stage and after being broken up and returned to the sauce. Chicken breast can be used but it dries out more easily and the texture of the finished filling is less forgiving.

Frozen puff pastry:

A 375g sheet of frozen puff pastry is the standard supermarket size in Australia and covers a 3.4L casserole dish. Thaw it in the fridge overnight or on the bench for about 30 minutes before use. Don’t stretch it to fit the dish as it will shrink back in the oven. If your dish is smaller, individual pastry sheets work well. Homemade rough puff pastry also works if you want to make it from scratch.

Dijon mustard:

Three teaspoons of Dijon goes into the filling at the end and it serves two purposes: the acidity cuts through the richness of the milk-and-butter sauce, and the emulsifying properties of the mustard help bind the sauce. The result doesn’t taste noticeably of mustard but the filling tastes more balanced and complete without it than with it removed. Wholegrain mustard works as a substitute and adds a little texture.

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Ingredients

800ml milk
500ml chicken stock
1 chicken stock cube
6 sprigs thyme
1 tsp black peppercorns
1kg chicken thighs, boneless and skinless
50ml olive oil
50g butter
2 brown onions, diced
2 carrots, diced
3 celery sticks, diced
6 cloves garlic, finely grated
½ bunch dill, chopped
3 tsp dijon mustard
100g (¾ cup) plain flour
50g grated parmesan cheese
sea salt and black pepper, to taste
2 cups frozen peas
375g frozen puff pastry sheet, thawed
1 egg, beaten
2 tsp sesame seeds

Equipment

Chopping board
Chef’s knife
Large saucepan
Large bowl
Sieve
Large casserole dish (3.4L)
Pastry brush
Large baking tray (to catch drips)

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Directions

COOK THE CHICKEN

Combine the milk, chicken stock, stock cube, thyme, peppercorns and big pinch of salt (2g) in a large saucepan. Bring to a gentle simmer, stirring to dissolve the stock cube.
Add the chicken to the saucepan, then cover and cook on low heat for 20 mins.
Remove the chicken and strain the liquid from the saucepan into a large bowl and reserve.
When the chicken is cool enough to handle, break it up into bite size pieces.

COOK THE BASE

Wipe out the saucepan and heat the oil and butter in it over medium heat.
Add the carrot and season with some salt. Saute for 4 minutes, until softened. Stir in the onion and cook for a further 3 minutes. Add the celery and garlic and cook for a further 3 minutes.
Sprinkle over the flour and stir through the vegetables until well combined. Gradually pour in the reserved chicken liquid, stirring constantly as it comes to a simmer and thickens.
Add the chicken, parmesan, mustard, peas and dill. Stir well to combine and season to taste. Pour mixture into a large casserole dish (3.4L /3.6qt). Let the filling cool slightly before topping with pastry.

BAKE AND SERVE

Preheat the oven to 180°C (356°F).
Drape the pastry over the casserole dish and press in around the edges to seal.
Make a few small slits in the top for steam holes, then brush the pastry top with beaten egg. Sprinkle over sesame seeds.
Place a large tray in the bottom of the oven to catch any drips from the dish. Bake for 40-45 minutes, until the pastry is golden and puffed.
Serve warm and enjoy!

Notes

Chef Tips

Cool the filling before adding the pastry

The filling needs to be at room temperature before the pastry goes on. Steam from a hot filling rises and condenses on the underside of the pastry, softening it before it has a chance to puff and set in the oven. If you’re short on time, spread the filling across the casserole dish to increase the surface area and it will cool in about 15 minutes. Or make the filling a day ahead, refrigerate it, and add the pastry just before baking.

Build the roux in the pan

When you add the flour to the sautéed vegetables, stir it through and cook it for a minute before adding any liquid. This cooks out the raw flour taste and coats the starch granules in fat, which prevents lumps when the liquid goes in. Add the reserved poaching liquid gradually in a slow, steady pour while stirring constantly so the sauce has time to absorb each addition before the next one. Once all the liquid is in and the sauce has thickened, you’re done.

Storage

The pie is best eaten on the day it’s made. The pastry loses its crispness once refrigerated. Leftovers can be stored in the fridge for up to 2 days and reheated in a 180°C oven for 15-20 minutes to bring the pastry back. The filling freezes well on its own for up to 3 months. Defrost overnight in the fridge, reheat in a saucepan until piping hot, then top with fresh pastry and bake.

FAQs

Can I make the filling ahead of time?

Yes. The filling can be made up to 2 days in advance and kept covered in the fridge. When you’re ready to bake, bring it to room temperature, transfer to the casserole dish, top with pastry, and bake. Making it ahead also gives you time for the filling to cool properly so the pastry goes on in ideal condition.

Can I freeze it?

Freeze the filling only, not the assembled pie. Cooked pastry doesn’t freeze and reheat well. Pour the cooled filling into a freezer-safe container and freeze for up to 3 months. Defrost overnight in the fridge, reheat in a saucepan, then top with fresh pastry and bake as normal.

Can I make it gluten free?

Yes. Substitute the plain flour with a gluten free plain flour blend and use a gluten free puff pastry sheet. Most major supermarkets in Australia carry gluten free puff pastry in the frozen section. The filling method stays the same. Check the stock cube label as some contain gluten.