the Breville Test Kitchen

Classic Chicken Pot Pie

Name: Classic Chicken Pot Pie
Cook time: 1800 s
Total time: 4500 s
Yield: Serves 4
Ingredients: 1½ oz unsalted butter - chopped; 1 lb boneless and skinless chicken thighs - thinly sliced; 1 small white onion - diced into ½-inch pieces; 2 cloves garlic - minced; 1 carrot - diced into ½-inch pieces; 1 celery stalk - diced into ½-inch pieces; ⅓ cup (1¼ oz) all-purpose flour; 1 cup (8 fl oz) chicken stock; ½ cup (4 fl oz) heavy cream; ¾ tsp kosher salt; ⅓ cup (1¾ oz) frozen peas; Freshly ground black pepper - to season; 2 tbsp chopped tarragon; 1 sheet frozen puff pastry (9 1/2-inch square) - just thawed; 1 egg - lightly beaten

Chicken and vegetables in a creamy sauce, topped with pastry, this is a quintessential family favorite that works just as well in individual ramekins as it does in the pie dish. Once the filling is topped with the pastry, you’ll need to work quickly to get it in the oven, so the pastry doesn’t soften too much. If time permits cool the filling before topping with the pastry.

the Smart Oven™ Air Fryer Compact

+2 more appliances

Shop

1 hr 15 mins total time

30 mins active time

Easy

Serves 4

Ingredients

Measurements:

1½ oz unsalted butter
chopped
1 lb boneless and skinless chicken thighs
thinly sliced
1 small white onion
diced into ½-inch pieces
2 cloves garlic
minced
1 carrot
diced into ½-inch pieces
1 celery stalk
diced into ½-inch pieces
⅓ cup (1¼ oz) all-purpose flour
1 cup (8 fl oz) chicken stock
½ cup (4 fl oz) heavy cream
¾ tsp kosher salt
⅓ cup (1¾ oz) frozen peas
Freshly ground black pepper
to season
2 tbsp chopped tarragon
1 sheet frozen puff pastry (9 1/2-inch square)
just thawed
1 egg
lightly beaten

Instructions

1Melt the butter in a deep, frying pan over medium heat. Add the chicken and cook, stirring for 3 minutes. Use a slotted spoon to remove the chicken from the pan. Add the onion, garlic, carrot and celery and cook, stirring, for 5 minutes, or until softened. Reduce the heat to medium-low.
2Add the flour and cook, stirring for 2 minutes. Stir in the stock and cream then add the chicken, salt and pepper. Cook stirring until the mixture comes to a boil. Reduce the heat to low and simmer, stirring for 2 minutes, or until thickened. Remove from the heat, add the peas and tarragon, and let stand for 10 minutes to thicken further and cool slightly.
3Insert the oven rack into position 3 Down. Set the oven to Bake & Roast, Super Convection, 350°F, for 30 minutes and press Start to preheat. Meanwhile, continue to the next step.
4Spread the filling into a 9-inch pie dish and level the surface. Place the pastry on top of the dish and gently press the edge to seal. This avoids the filling bubbling out during cooking. Trim the edge. Brush with some of the egg. Using the tip of a sharp knife, cut a small cross in the pastry to allow the steam to escape.
5Once preheated, place the pie in the oven and bake for 30 minutes.
6The pastry should be golden brown. If not, press A Bit More.
Tip: It may need a little more or a little less extra cooking time, best to keep an eye on it.
7Stand the pie for 5 minutes before serving to allow the filling to cool slightly and thicken further.
8Spoon the warm, creamy chicken pot pie onto plates and serve for a comforting, hearty meal.