Chicken pot pie people

Awesome chicken pot pie that’ll have you coming back for more.


Serves 4 people


3 whole chicken breast
1 leek
2 carrots
2 celery sticks
2 cloves of garlic
175ml of white wine
175ml of double cream
1 chicken stock cube
2 sprigs of rosemary
1/2 tsp of grated nutmeg
1 sheet of puff pastry
1 tbsp butter for greasing
Salt and pepper to taste


    Wash and dice the leek and celery. Try to cut them as small as possible. Grate and dice the carrots. Place in a saucepan with some olive oil and start to sweat them down on a medium heat. This should take around fifteen minutes. Chop the garlic and rosemary and add this to the saucepan. Stir for a minute.
Dice the chicken breast in to bite sized chunks then add to the pan. Once the chicken is almost completely white, add the white wine. Cook this through for two minutes untill you burn off the alcohol. Place in the stock cube and mix untill dissolved. Pour the cream and mix till combined. Season with salt and pepper and add the grated nutmeg. Leave to simmer for five minutes untill the cream has thickened the sauce. Remove from heat and set aside. Roll out the puff pastry and place your ramikins upside on the pastry. Cut around each one, so you are left with a pastry disc. Rub butter around the top of the ramikins then pour in the chicken filling into each one. Do not over fill. Place the pastry disc over the top and crimp the edges inwards.
Poke a hole in the top of each pie, so that steam can escape. Place in a pre-heated oven at 170 degrees and cook for 25 minutes or untill the pastry has turned golden brown.
Serve with sweet potato mash.

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