Food Savoury

Easy Chicken Pot Pie

August 6, 2019


  • Oil (for frying)
  • 2x Chicken Breast (diced)
  • 90g Pancetta/Bacon (sliced)
  • 150g Onion (chopped)
  • 20g Garlic (chopped)
  • 180g Mixed Vegetable Selection
  • 40g Butter
  • 30g Plain Flour
  • 150ml Chicken Stock
  • 100ml Milk
  • Puff Pastry To Cover
  • Melted Butter to Glaze


  1. Preheat the oven to 180 °C .
  2. In a large saucepan begin by frying the chicken.
  3. Once cooked add in the pancetta (try to separate the slices).
  4. Now add in the onion and garlic until golden or the excess liquid has reduced.
  5. Add the rest of your mixed very and the butter, stir until melted and combined.
  6. Bit by bit pour in the flour and stir until combined, then add chicken stock and milk (again bit by bit) until it reaches a thick and creamy consistency.
  7. Once you are happy with the consistency you can move the mix into your over proof dish.
  8. Roll out and slice your puff pastry into strips (to fit the pan) and criss-cross layer across the surface of the mix.
  9. Lightly brush with melted butter.
  10. Bake for 20-25 minutes (until the puff pastry is golden brown).
  11. Enjoy!

Also See: Chicken Steeps & Chicken & Bacon Alfredo

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