This BBC Good Food recipe for chicken pot pie makes for an “easy dinner” as it only requires 20 minutes of preparation time and can be kept chilled or frozen for a headstart on meal prep
If you’re looking for a recipe for the perfect chicken pot pie, look no further.
This BBC Good Food recipe will ensure the dish becomes a “family favourite” and is well suited for meal prep. The recipe has 28 five-star reviews on the BBC Good Food website and promises to make for an “easy dinner”.
This chicken pot pie recipe serves 4-6 and only takes 20 minutes to prep and an hour and 20 minutes to cook. This particular recipe is also categorised as freezable, high-protein, low in sugar and nut-free, ensuring it meets a range of nutrition requirements and restrictions.
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It was developed by Cassie Best, the Head of Food for Good Food who trained as a chef at Leiths School of Food and Wine.
What you’ll need
- Vegetable oil (2 tbsp)
- Skinless, boneless chicken thighs (8-10)
- Finely chopped onions (2)
- Finely chopped celery sticks (2)
- Finely chopped carrots (2)
- Butter (50g)
- Plain flour (50g)
- Milk (500mL)
- Chicken stock cube (1)
- Dijon mustard (1 tbsp)
- Thyme (dried or fresh)
- Egg (1)
- Ready-rolled puff pastry (375g)
What to do
Begin by heating the oil in a casserole dish or deep frying pan over high heat before browning the chicken pieces on both sides. You can do half the chicken pieces at a time, transferring to a plate as you progress.
Then reduce the heat to medium and, with the remaining oil, fry the onions, celery and carrots – scraping any browned chicken bits as you stir. Then add the vegetables in with the browned chicken in a bowl.
Once that’s sorted you can melt the butter in a pan, stirring in the flour and milk to make a roux. Be sure to follow the directions on the site carefully to avoid lumping and overmixing.
Once the stock cube and water are added into the roux thoroughly, you can then add in the chicken and veggies along with the mustard and thyme. Let simmer until the chicken is tender so it’s easy to shred with a fork and nice later on.
You can either keep the filling frozen for up to two months (assuming the chicken is fresh) or keep chilled for up to two days.
If you’re starting on the pie right away, transfer the filling to your pie dish and unravel the pastry over top. Crimp any excess to seal the pie and poke a few holes in the top to help release steam). Bake for 35-40 mins until the pastry is golden brown and the filling is bubbling at the edge.
The recipe has been a hit online, with some testers adding their own flair. One commenter shared: “I combined this recipe with another chicken pie recipe on the website and the result was really great! Just add bacon, mushrooms and a leek.”
That said the commenter acknowledged the worries of others that the timing could be amended. “I agree with others that 35-40 mins in the oven might be too much – I followed the baking instructions on the puff pastry packaging.”
Another recipe tester wrote: “Really nice recipe although the portions are huge so I slimmed it down for two. Not sure why the dish had to go into the oven for 35 plus minutes as the inside was cooked when it was browned then simmered for 15-20 minutes. The pastry on the label said 10 -15 minutes? Anyway I added leeks and it was lovely.”