Chicken Pot Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">300g plain flour</li><li class="ingredients-single-item">150g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">80-100ml ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">500g boneless chicken thighs, cut into 2cm pieces</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">1 large onion, diced</li><li class="ingredients-single-item">2 medium carrots, diced</li><li class="ingredients-single-item">2 celery stalks, diced</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">150g mushrooms, sliced (optional)</li><li class="ingredients-single-item">50g unsalted butter</li><li class="ingredients-single-item">50g plain flour</li><li class="ingredients-single-item">350ml chicken stock</li><li class="ingredients-single-item">150ml whole milk</li><li class="ingredients-single-item">2 tbsp fresh thyme leaves (or 1 tsp dried)</li><li class="ingredients-single-item">1 tbsp fresh parsley, chopped</li><li class="ingredients-single-item">100g frozen peas</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1/2 tsp black pepper</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Food processor (optional for pastry)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. In a large bowl or food processor, combine the flour and salt. Add the cold cubed butter and rub in with your fingertips (or pulse in processor) until the mixture resembles breadcrumbs. The cold butter creates steam pockets during baking that result in flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, 1 tablespoon at a time, mixing until the dough just comes together. You may not need all the water. Minimal handling and cold ingredients are crucial here to prevent gluten development, which would make your pastry tough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up again, ensuring a flakier crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Meanwhile, prepare the filling. Heat the olive oil in a large pan over medium heat. Season the chicken pieces with salt and pepper, then cook until golden brown on all sides, about 5-6 minutes. Remove and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In the same pan, add the onion, carrots, and celery. Cook for 5-7 minutes until vegetables are beginning to soften. Add the garlic and mushrooms (if using) and cook for another 2 minutes until fragrant.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the butter to the pan and let it melt completely. Sprinkle in the flour and stir continuously for 2 minutes to cook out the raw flour taste. This roux will thicken your sauce beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gradually add the chicken stock, stirring constantly to prevent lumps from forming. Once fully incorporated, pour in the milk and bring to a gentle simmer. The sauce should coat the back of a spoon when ready.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Return the chicken to the pan along with the thyme, parsley, frozen peas, salt, pepper, and nutmeg. Simmer gently for 5 minutes, then remove from heat and allow to cool slightly. The filling should be moist but not overly runny.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Preheat your oven to 200°C (180°C fan/gas mark 6). Divide the pastry into two portions, with one slightly larger than the other (about 60/40 split).</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>On a lightly floured surface, roll out the larger portion to about 3mm thickness and use it to line your pie dish, leaving a slight overhang. The pastry should be large enough to cover the base and sides with a little excess.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Pour the cooled filling into the pastry-lined dish. Avoid adding any filling that seems excessively liquid, as this could create a soggy bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Roll out the remaining pastry for the lid. Brush the edges of the base pastry with beaten egg, then place the lid on top. Press the edges together firmly to seal, then trim and crimp decoratively with your fingers or a fork.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Make a small cross or hole in the center of the pie to allow steam to escape during baking. Brush the entire top with beaten egg for a golden finish, and if you like, use any pastry scraps to create decorative leaves or shapes to place on top.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Bake in the preheated oven for 45-50 minutes, until the pastry is deeply golden and the filling is bubbling. If the pastry browns too quickly, cover loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Allow the pie to rest for 10-15 minutes before serving. This resting period allows the filling to set slightly, making it easier to slice cleanly. Serve warm with green vegetables for a complete meal.</li></ol>