Chicken Pot Pie

Ah, where do I begin? Start waxing lyrical about the beauty of perfectly flaky and golden puff pastry? Swoon over the creamy chicken filling? I think I’ll spare you from all my unnecessary superlatives and get down to what this is all about. I need to make this again. Need.

So for this, I used the basics: Chicken Breast, Italian Sausage, Bacon chunks, Pitted Kalamata Olives, Peas, Mushrooms, Onion, Carrot, Garlic, Milk, Flour, Butter, Thawed Puff Pastry, Worcestershire Sauce, Olive Oil, Salt and Pepper.
Don’t be alarmed by the list of ingredients. It’s really just a slap-and-dash recipe, this one.
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I mixed my chicken bits with salt, pepper and flour to help browning as well as add thickness to the filling later. The skin of the Italian sausage was removed while everything else is either minced or chopped to itty bitty bits.
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As all good recipes go, the Italian sausage and bacon is fried in some olive oil, making sure the sausage is broken up as much as possible.
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Once those were nice and cooked remove them and the chicken pieces were added in. Yes, I got flour sticking all over the pan after. But no worries. It will all meld together perfectly. I only wanted the chicken to cook slightly here.chick pot pie 4

Lots of fond to play around with as the onion, garlic and carrots soften and caramelise in a good amount of butter. The butter is what makes this a little richer as I used milk instead of cream.chick pot pie 5

I dumped everything else in including the milk, Worcestershire sauce, salt, pepper and a splash of water (or broth). 
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Once the sauce has nicely thickened, I merely stirred in the peas. They don’t need much too cook. After all, this is going in the oven so I was’t going to cook them peas to smithereens!
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Time for a-rolling! My puff pastry was not pre-rolled so I had to roll one piece out until it was about 2 inches larger than my bowl. My mistake; not cutting or shaping it into a circle. I left it square and this there were thick globs of pastry at the squared corners. Not that it’s a problem. When there’s puff pastry, there can be no problems! It just didn’t look as pretty as I envisioned it.
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Anyhoo, it’s very important to give the top a few slashes to let the steam escape. Otherwise the pastry will either burst open or break at some odd place. Again, not a problem if you like scrubbing your oven. Heh. For some shine and golden goodness, I brushed the top with a bit of egg wash (egg beaten with a bit of water).
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Why, hello there my lop-sided but still beautiful chicken pot pie!
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This pie was so big for the two of us that we had it for lunch and dinner the following day. The first night, we had it with Brussels sprouts and rice.

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Check out how flaky the pastry got!

I want to make this again. And again. And again.
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On the second night, we had the pie with some pasta salad and boiled broccoli.
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The best part about this recipe is that the filling wasn’t overwhelmingly creamy. It gets cloying when the filling becomes all sticky and gluey. This one was just nice. A good amount of richness from the milk and butter but not overtly so. No need to fuss with pie dough too. Just good ole flaky puff pastry.

PS: Carolyn’s chicken pot pie looked so good, I was almost embarrassed to share mine. I said almost. 😉

{UPDATE (4th Mar, 2013): The genius that is Erin came up with a way to preserve the crispness and flakiness of that puff pastry topping. By baking it separately and serving it as a side to the filling! Clever right? You can have a peep at it here: Chicken Pot Pie}

xoxoxo, Jayne

“Keep yourselves in the love of God, looking for the mercy of our Lord Jesus Christ unto eternal life.” (Jude 21)

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Chicken Pot Pie
serves 6


1 block Puff Pastry, thawed (I used Jus-Rol® Puff Pastry Block, 500gms)
1 Chicken Breast, 1 inch cubes
1 Italian Sausage, skinned
1/2 cup Bacon Chunks or 3 rashers Bacon, chopped
1 Onion, chopped roughly
1 Carrot, chopped finely
3 cloves Garlic, minced
10 Button Mushrooms, halved
1/2 cup Pitted Kalamata Black Olives, sliced thickly
1/2 cup frozen Peas, rinsed
3/4 cup Whole Milk
1/4 cup Butter
1/4 cup Water
1 tbsp Worcestershire sauce (optional but highly recommended)
2 tbsp Flour
1 tsp Salt
1/4 tsp ground Black Pepper
1 Egg beaten with 1 tsp Water

  1.  Mix chicken pieces with flour, salt and pepper. Set aside.
  2. In a hot skillet on MEDIUM HIGH heat, brown bacon & Italian Sausage until most oil renders out. Try to break up sausage as much as possible. Remove and set aside.
  3. Add chicken pieces and sear without moving them for 1 minute. Stir and sear for 1 more minute. Remove & set aside.
  4. Melt butter in the pan and add onion, carrot & garlic. Sauté until onion is translucent and soft.
  5. Toss in Worcestershire sauce, mushrooms, olives and reserved meats and stir until nicely combined.
  6. Pour in milk & water. Add more if you prefer more sauce. Simmer until thickened and chicken cooked through, about 5 minutes.
  7. Scatter in peas and briefly stir. Turn off heat and pour pie filling into a 8 inch deep pie dish. Leave to cool for a moment.
  8. Preheat oven to 200C or 400F.
  9. While filling cools, roll out puff pastry until it’s about 2 inches larger than the dish.
  10. Lift the pastry and cover filling. Crimp sides to your own preference or just tuck in sides into the pan as I did.
  11. Make several slashes on the top. Brush over egg wash.
  12. Bake for about 20 minutes or until puff pastry has, well, puffed and is golden brown, with filling bubbling at the sides.

Tip: To prevent having to brush your oven, place pie dish on a sheet pan or baking tray to catch any spills.


  1. Jayne, you are too kind! Your pie looks wonderful, and has some interesting ingredients. I must try it. Carolyn

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