Chicken Pot Pies
A comforting British classic turned into individual servings. These chicken pot pies have buttery puff pastry lids and a silky filling made with roast chicken, mushrooms, leeks, carrots, and celery. The optional infused milk adds subtle aromatic depth, giving the sauce a rounder flavour that feels both homely and refined. The combination of golden, flaky pastry and creamy chicken filling makes them the kind of dish that feels generous and satisfying without being heavy. They’re ideal for using up leftover roast chicken and can be assembled in advance, ready to bake just before serving.
Chicken Pot Pies
Classic chicken pot pies with buttery puff pastry lids, creamy chicken and leek filling, and optional infused milk for deeper flavour.
Ingredients
- 350 ml whole milk
- 1 brown onion, quartered
- 2 bay leaves
- 4 sprigs thyme
- 10 black peppercorns
- 3 tbsp butter
- 400 g chestnut mushrooms, sliced
- 2 sticks celery, finely diced
- 2 medium carrots, finely diced
- 2 medium leeks, white and light green only, chopped to roughly 1 cm
- 350 g cooked roast chicken, torn into bite-sized pieces
- 2 tbsp chopped fresh herbs (thyme, tarragon, chives or parsley)
- Salt and black pepper, to taste
- 50 g butter
- 60 g plain flour
- 350 ml infused milk (or plain milk if not infusing)
- 400 ml chicken stock
- 2 tsp Dijon or wholegrain mustard
- Juice of half a lemon
- 2 sheets all-butter puff pastry
- 1 egg, beaten, for glaze and sealing
Instructions
- Put the milk, onion, bay leaves, thyme, and peppercorns in a pan and heat gently to just below simmering, where small bubbles form around the edges. Remove from the heat and leave to infuse while you make the filling.
- Unroll one sheet of puff pastry on a tray, brush it with beaten egg all over, then lay the second sheet on top. Press lightly and chill in the fridge while you prepare the rest. Preheat the oven to 200°C (180°C fan) and lightly butter six 16 cm pie dishes or one large one.
- In a wide pan, melt 2 tbsp butter and cook the mushrooms over medium-high heat for around 10 minutes until softened and their liquid has evaporated. Remove and set aside.
- Add the remaining butter to the pan and gently cook the celery and carrots for 8 minutes until softened. Stir in the leeks and cook for 10 minutes more until wilted. Return the mushrooms to the pan and remove from the heat.
- To make the sauce, melt the butter in a separate pan, stir in the flour, and cook for 2 minutes. Gradually whisk in the infused milk a little at a time, followed by the chicken stock, whisking continuously until smooth. Add the mustard, lemon juice, salt, and pepper. Simmer for 3–4 minutes until thickened and glossy.
- Combine the vegetables and chicken in a large bowl, pour over the sauce, and mix well with the herbs. Taste and adjust seasoning and divide between the individual pie dishes. Leave to cool for 20 minutes so the filling firms up before topping with pastry.
- Cut six rough pastry lids slightly larger than the dishes. Brush the rims of each dish with beaten egg, then drape the pastry loosely over the filling so it sits on top with overhanging edges. Press down lightly in a few places to help it catch, brush the tops with more beaten egg, and cut a small cross in the centre for steam to escape.
- Bake for 25–30 minutes for individual pies or 45 minutes for one large pie until puffed and deep golden.
Nutrition Facts
Calories
684Fat
44 gSugar
7 gProtein
33 gCarbs
39 gApproximate values per serving
Ingredients and sourcing tips
Chicken
Use leftover roast chicken for best flavour and texture. Thigh meat gives richer results than breast. If cooking fresh, roast or poach gently before shredding.
Puff pastry
Choose all-butter puff pastry for maximum flavour and a crisp rise. Stacking two sheets gives a more substantial, layered lid that stays puffed and golden.
Vegetables
Leeks, carrots, celery, and mushrooms form the base. Cut evenly so they cook at the same rate, and brown mushrooms well to deepen flavour.
Infused milk
Infusing milk with onion, thyme, and bay leaf adds a subtle backbone to the sauce. Optional, but elevates the dish.
Sauce
A classic roux-based white sauce thickened with flour, butter, and milk. The mustard and lemon balance the richness with freshness.
Tips and pitfalls to avoid
Let the filling cool before topping with pastry, or the butter layers will melt and stop it puffing properly. Don’t overfill the dishes or the sauce may bubble over.
Variations and dietary swaps
Herbs and additions
Add chopped tarragon or parsley for freshness, or stir through a little double cream for extra richness. A splash of white wine or beer deepens flavour.
Vegetarian option
Replace chicken with sautéed chestnut mushrooms and white beans or diced parsnip. Use vegetable stock.
Dairy-free option
Swap butter for a plant-based block and use unsweetened oat milk for the sauce. Choose vegan puff pastry.
Kitchen notes
Timing and texture cues
The sauce should coat the back of a spoon and hold the filling together without running. The filling will look quite saucy when combined, which is ideal because the pastry, vegetables, and chicken will absorb some of that moisture during baking. You don’t want it to feel too dry inside once cooked.
Storage and make-ahead
Assemble and chill pies up to a day before baking. They can also be frozen unbaked and cooked from frozen, adding 10 minutes to the cooking time.
Pastry handling
You may need to roll the chilled pastry out a little to fit your pie dishes, depending on their size and shape. Keep it cold while working so the layers puff properly in the oven.
Serving suggestions
How to serve
Serve hot with buttered greens or mashed potatoes.
Drinks to pair
A light Chardonnay, dry cider, or English pale ale suits the creamy filling and buttery pastry.
