Pot Pies Chicken

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Chicken pot pie


  • 4 sheets puff pastry
  • 5 tablespoons butter, melted
  • 1 large onion, diced
  • 3 celery stalks, diced
  • 2 large carrots, diced
  • 1 large potato, diced
  • 500g chicken, cooked and chopped
  • 1 large potato, diced
  • 1/2 cup plain flour
  • 2 cups chicken broth
  • 1 cup milk
  • Salt & pepper, to taste


  • Step 1
    Preheat oven to 220C.
  • Step 2
    Line a lasagne dish with 2 sheets of pastry. Place baking paper on top and pour rice or dried beans on top to blind bake for 15 minutes. Remove rice/beans and paper and prick base randomly using a fork. Bake for a further 15 minutes.
  • Step 3
    Meanwhile, saute onions, celery, carrot and potatoes in butter for 10 minutes. Then add flour. Cook one minute stirring constantly.
  • Step 4
    Combine broth and milk. Gradually stir into vegetable mixture. Cook over medium heat stirring constantly until thickened and bubbly. Season with salt and pepper. Add chicken and stir well.
  • Step 5
    Pour into lasagne dish. Top with remaining pastry sheets. Cut slits to allow steam to escape.
  • Step 6
    Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

Chicken and mushroom pot pie

Image credit: Jeremy Simons, Al Richardson & Andrew Young – taste.com.au


  • 1 tablespoon olive oil
  • 25g butter
  • 1 small brown onion, finely chopped
  • 250g button mushrooms, quartered
  • 2 tablespoons plain flour
  • 2 teaspoons fresh thyme leaves
  • 3/4 cup milk
  • 2/3 cup pure cream
  • 3 poached chicken breast fillets (see related recipe), chopped
  • 1 sheet frozen puff pastry, partially thawed
  • 1 egg, lightly beaten
  • Steamed green beans, to serve


  • Step 1
    Preheat oven to 200°C/180°C. Grease a 6cm deep, 6-cup capacity round ovenproof dish.
  • Step 2
    Heat oil and butter in a large frying pan over medium-high heat. Add onion and mushrooms. Cook, stirring, for 3 to 4 minutes or until mushrooms are golden and tender. Add flour and thyme. Cook, stirring, for 1 minute. Gradually stir in milk and cream until sauce is smooth. Cook, stirring, for 2 to 3 minutes or until mixture boils and thickens. Stir in chicken. Cool for 10 minutes.
  • Step 3
    Spoon chicken mixture into prepared dish. Place pastry over filling, trimming to fit dish. Press edge with a fork to seal. Brush pastry with egg. Cut two small slits in top of pastry. Bake for 20 to 25 minutes or until pastry is puffed and golden. Serve pie with steamed greens.

Chicken and corn pot pies

Image credit: Rob Palmer – taste.com.au


  • 2 tablespoons olive oil
  • 1 large brown onion, coarsely chopped
  • 2 celery sticks, trimmed, thinly sliced
  • 125g baby corn spears, cut into thirds
  • 6 (about 600g) chicken thigh fillets, cut into 3cm pieces
  • 40g butter
  • 2 tablespoons plain flour
  • 375ml (1 1/2 cups) Massel chicken style liquid stock
  • 150g (1 cup) frozen peas
  • 1/4 cup fresh oregano leaves
  • 1/4 cup chopped fresh continental parsley

Herb chilli crust

  • 12 sheets filo pastry
  • 60ml (1/4 cup) olive oil
  • 20g butter, melted
  • 1/3 cup fresh oregano leaves
  • 1/3 cup fresh continental parsley leaves
  • 1 large fresh green chilli (optional), thinly sliced


  • Step 1
    Preheat oven to 180°C. Heat the oil in a large heavy-based frying pan. Cook the onion, stirring, for 3-4 minutes or until soft. Add celery and corn. Cook for 2-3 minutes or until the vegetables are tender. Transfer to a heatproof bowl.
  • Step 2
    Heat the pan over medium-high heat. Cook the chicken for 3 minutes each side or until browned. Season with salt and pepper. Add to the vegetables.
  • Step 3
    Melt the butter in pan over medium-high heat. Add the flour and cook, stirring, for 1 minute or until the mixture bubbles. Remove from heat. Gradually whisk in the stock. Place pan over medium-high heat. Whisk for 3-4 minutes or until the sauce thickens and comes to the boil. Stir in the peas, oregano and parsley. Stir in the vegetables and chicken. Divide among six 330ml (1 1/3-cup) capacity ovenproof dishes.
  • Step 4
    To make the herb chilli crust, place 1 filo sheet on a clean work surface. Combine oil and butter in a bowl. Brush the filo with oil mixture. Top with one-sixth of the oregano, parsley and chilli. Season with salt and pepper. Top with another filo sheet. Press down lightly. Brush with oil mixture. Cut into 6 squares. Scrunch each square. Arrange on top of 1 dish. Repeat with remaining filo, oil mixture, oregano, parsley and chilli.
  • Step 5
    Place the pies on a baking tray. Bake for 20-25 minutes or until crisp and golden.

Chicken pot pie soup

Image credit: Nigel Lough – taste.com.au


  • 1 tablespoon extra virgin olive oil
  • 500g skinless chicken thigh fillets, trimmed, cut into 2cm pieces
  • 3 middle bacon rashers, finely chopped
  • 1 leek, white part only, sliced
  • 1 garlic clove, crushed
  • 2 teaspoons roughly chopped fresh rosemary leaves
  • 2 tablespoons cornflour
  • 1 litre salt-reduced chicken stock
  • 2/3 cup pure cream
  • 2 cups frozen mixed vegetables (see note)
  • 2 tablespoons finely chopped fresh flat-leaf parsley leaves

Cheesy Pastry Puffs

  • 1/2 sheet frozen puff pastry, partially thawed
  • 1 egg, lightly beaten
  • 1/4 cup finely grated parmesan


  • Step 1
    Make Cheesy Pastry Puffs: Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper. Cut pastry into 5cm squares. Cut each square in half diagonally to form small triangles. Place pastry triangles on prepared tray. Brush with egg. Sprinkle with parmesan. Season with salt and pepper. Bake for 10 minutes or until golden and puffed.
  • Step 2
    Meanwhile, heat the oil in a large heavy-based saucepan over medium-high heat. Cook chicken, in 2 batches, for 5 minutes or until browned all over. Transfer to a plate. Add bacon, leek, garlic and rosemary to pan. Cook, stirring, for 5 minutes or until leek has softened. Return chicken to pan.
  • Step 3
    Blend cornflour with 1/4 cup stock in a large bowl. Stir in remaining stock. Add stock mixture to pan. Bring to the boil. Reduce heat to medium-low. Simmer for 5 minutes or until chicken is cooked through. Add cream and vegetables. Simmer for 3 minutes or until heated through. Season with salt and pepper.
  • Step 4
    Ladle soup into bowls. Sprinkle with chopped parsley and serve with cheesy pastry puffs.

Chicken and mushroom pot pies

Image credit: Ben Dearnley – taste.com.au


  • 1 tablespoon olive oil
  • 1 leek, sliced
  • 3 garlic cloves, crushed
  • 120g bacon, trimmed, chopped
  • 300g button mushrooms, sliced
  • 1 barbecued chicken, skin removed, flesh roughly chopped
  • 1 tablespoon cornflour
  • 1 cup Massel chicken style liquid stock
  • 1/2 cup cream
  • 1/4 cup flat-leaf parsley, chopped
  • 2 sheets ready-rolled frozen butter puff pastry, partially thawed
  • 1 egg, lightly beaten


  • Step 1
    Heat oil in a large heavy-based saucepan over medium heat. Cook leek, garlic and bacon for 2 to 3 minutes, or until soft. Add mushrooms and chicken. Cook, tossing gently, for 2 minutes, or until mushrooms soften slightly.
  • Step 2
    Mix cornflour with 2 tablespoons of stock. Add to saucepan with remaining stock. Bring to the boil. Cook for 1 minute, or until slightly thickened. Add cream. Cook for 1 minute. Remove from heat. Stir in parsley. Season with salt and pepper. Refrigerate until chilled.
  • Step 3
    Preheat oven to 200°C. Lightly grease 4 x 1 1/4-cup capacity ramekins. Using tops of ramekins as a guide, cut 2 rounds from each pastry sheet. Divide chicken mixture between ramekins.
  • Step 4
    Place pastry circles on top of chicken mixture. Press with a fork to seal edges. Pierce a small hole in centre of each pastry lid. Brush lids with egg. Place pies onto a baking tray. Bake for 20 minutes, or until golden and puffed. Serve.

Curry chicken pot pie

Image credit: (N/A) – taste.com.au


  • 900g Coles RSPCA Approved Chicken Thigh Fillets, trimmed, cut into 5cm pieces
  • 2 1/2 tablespoons canola oil, divided
  • 30g unsalted butter
  • 1 small onion, finely diced (about 1 cup)
  • 1 garlic clove, finely chopped
  • 1 tablespoon peeled fresh ginger, finely chopped
  • 1 jalapeño chilli, finely chopped
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground turmeric
  • 3/4 teaspoon ground cardamom
  • 3/4 teaspoon ground cumin
  • 2 carrots, peeled, cut into 2cm pieces
  • 1/2 small butternut pumpkin, peeled, seeded, cut into 2cm pieces (about 2 cups)
  • 1 tablespoon plain flour
  • 1 1/2 cups (375ml) salt-reduced chicken stock
  • 400ml can coconut milk
  • 1 Granny Smith apple, cored, cut into 2cm pieces
  • 1 Coles Brand Australian Free Range Egg
  • 1 tablespoon milk
  • 2 sheets frozen puff pastry, just thawed
  • 1/4 cup fresh coriander leaves


  • Step 1
    Season chicken. Heat 1 1/2 tablespoons of oil in a large pot over medium heat. Add half the chicken. Cook, turning, for 5 mins or until golden brown. Transfer to a plate. Repeat with remaining 1 tbs of oil and remaining chicken.
  • Step 2
    Add butter and onion to pot and sauté, stirring to scrape up browned bits, for 4 mins or until onion is tender. Add garlic, ginger, chilli, ground coriander, turmeric, cardamom and cumin. Cook for 2 mins, stirring frequently, or until fragrant. Add carrot and pumpkin and sauté for 2 mins or until coated. Sprinkle flour over and cook, stirring well to avoid browning, for 1 min. Increase heat to medium-high. Stir in stock, coconut milk and chicken. Bring to a simmer. Reduce heat to medium-low. Simmer gently, stirring occasionally, for 20 mins or until pumpkin is tender. Stir in apple. Season. Transfer to a 2L capacity (25cm) skillet or 20cm square or round baking dish. Set aside to cool.
  • Step 3
    Preheat oven to 200C (180C fan-forced). In a bowl, whisk egg and milk to blend. Stack the pastry sheets on top of each other. On a lightly floured surface, roll out pastry to a 34cm square. Trim dough to form a 32cm disc. Brush some of the egg mixture over edges of skillet or dish. Lay pastry over dish and gently press overhanging edges of pastry onto side of dish. Brush with egg mixture and sprinkle with salt.
  • Step 4
    Bake for 30-35 mins or until pastry is deep golden brown and puffed. Cool for 10 mins. Sprinkle with coriander leaves.
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