Chicken Pot Pie

Our Chicken Pot Pie for one is the perfect comfort dish for when you’re on your own but still looking for something tasty and satisfying.

Serves: One

Time: One hour


  • 1 bone-in breast of chicken, with skin on
  • 1 tablespoon extra virgin olive oil
  • 1 1/4 cups chicken stock
  • 2 tablespoons unsalted butter
  • 1 carrot, chopped
  • 1/2 medium onion, chopped
  • 2 tablespoons all-purpose flour
  • 2 tablespoons heavy cream
  • 1/2 cup frozen peas
  • 1 tablespoon flat-leaf parsley
  • 1/2 teaspoon fresh thyme
  • 100g puff pastry, thawed in refrigerator for one hour
  • 1 egg, beaten
  • salt and pepper, to taste


Preheat oven to 220°C. Place a small dish on a foil-lined baking sheet and set aside. Place chicken breast on another baking sheet and coat with olive oil. Season with salt and pepper and roast for half and hour until cooked through. Remove and set aside to cool. Remove chicken meat and dice into bite-sized chunks and set aside. Reduce oven temperature to 180°C.

In a small saucepan over a low heat, warm the chicken stock and in a large saucepan, melt the butter over medium heat. Add carrot and cook until softened, then add onion and cook for another five minutes. Season with salt and pepper. Add flour and stir until mixed. Slowly pour in stock, a little at a time, stirring constantly. Cook until sauce is thickened. Add cream and stir to combine. Add chicken, peas, parsley and thyme and allow to heat through, about five minutes. Transfer mixture to dish. Brush outside edge of dish with egg wash. Place puff pastry over top of filled dish, allowing a 1cm overhang. Press pastry down to adhere and trim off any excess. Crimp edges of dough to form a nice edge all around dish. Brush top of pastry with egg wash and cut a few slits into top of pastry dough. Season with salt and pepper and bake for 20-25 minutes, until top is lightly golden brown.


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