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the goods

2 cups cooked chicken
1 cup diced ham
1 onion, chopped
2 carrots peeled and diced
2 stalks celery, finely chopped
1 rutabaga (swede), grated
1 cup mushrooms (crimini are great)
1 1/2 cups chicken stock
2 tblspns olive oil
1 1/2 cups half & half (or full cream milk)
fistful of grated parmesan
1 tspn salt
1 tspn pepper
pinch cayenne
1 tblspn fresh parsley, chopped
1/2 cup frozen peas
1/2 cup dry white wine
4 tbslpns cornstarch / corn flour
2 sheets frozen puff pastry

you will need:

  • large skillet
  • pie dish

time: 20 minutes active, 40 minutes baking





Chicken (pot) pie

Growing up, we would often have some pastry encased delight waiting for us for dinner.

In truth, my mum was neither a lover of baking or a master of pastry. She cheated. It was easy having frozen sheets of pastry on hand and if she made something out of leftovers or if a dish simply didn't look quite as she'd imagined, then she knew that a golden flaky crust would give any meal a makeover.

Chicken Pie is a great way of salvaging all the odd bits left on the roast chicken. A little diced ham or bacon, some vegetables and a quick roux. No need to resort to canned soup loaded with sodium and gum. If you make more than you need, just freeze the filling and you'll have it ready to make another pie later on!

thaw the pastry

heat the olive oil in a large skillet

add the onions and stir them over a medium heat. Do not let them brown.

add the carrots and celery when the onions are golden and soft. Let everything heat up in the oil for a couple of minutes, then add the mushrooms and grated rutabaga.

heat the stock and add 1 cup to the pan. Add the cornstarch to the remaining 1/2 cup of stock and stir to dissolve.

add the cornstarch liquid, the wine and the half & half to the pan, let everything come to a simmer. Add the peas.

season with salt, pepper and cayenne. When the sauce has thickened, add the parmesan and parsley.

cool in a bowl with a sheet of clingfilm pressed to the edge of the sauce (so that it doesn't form a skin)

preheat the oven to 425f

place one sheet of pastry in a pie dish, let the corners hang over the sides.

spoon the filling into the pie dish

place the other sheet of pastry over the pie dish so that the corners fall down between where the other corners overhang (ie: give the pie dish a quarter turn before laying the top sheet of pastry down)

press all around the rim of the pie dish to seal the top and bottom, then fold all the overlapping corners back on top of the pie.

brush the pastry top with a little beaten egg and bake about 30-40 minutes or until the crust is golden brown.