About this recipe:This chicken pot pie is packed full of chunky chicken, vegetables and mushrooms with a tasty puff pastry top, perfect for those cold and wet wintery nights. This is also a versatile recipe that you can adapt to your own tastes.
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Method Prep:40min › Cook:20min › Ready in:1hr
Start off by boiling the carrots in a small pan with a pinch of salt; these will need about 20 minutes until they're soft and tender. Frozen or tinned is okay too, just follow the instructions on the packaging.
While the carrots are boiling, chop the chicken into small chunks. Fry in a large pan in the oil; I tend to use a wok because there will be a lot of ingredients in this pan by the end.
When the chicken is about halfway cooked, slice the mushrooms and add to the chicken. You'll most probably have a lot of water come out of the mushrooms so whack up the heat until this burns off.
Now put your oven on at 200 C / Gas 6 to pre-heat.
Add salt and pepper to the chicken and mushroom mixture.
(Tip: I sometimes add a teaspoon of Italian seasoning for extra taste.) Now add the tin of chicken soup and drained carrots, and reduce the heat. You'll need to warm this through gently while you prepare the pastry.
Now for the pastry, dust your clean kitchen counter lightly with some plain flour. Half a pack of ready-made puff pastry is just enough for two pies. You'll need to cut this half in half again so there's one piece for each pie.
Place one piece of the pastry in the middle of your floury surface, lightly dust on top with flour again and roll the pastry. Depending on the shape of your dish I recommend rolling the pastry into a rough circle, suitable for circular and oval shaped dishes (I used two 18cm oval dishes). This will need to be quite large to ensure its big enough, turn your pie dish upside down and place in the centre of the pastry, I recommend about 10cm around the outside of the dish. If it's too small continue to roll but be careful not to make it too thin.
Once the pastry is to size use a knife to cut around the outside of the dish, about an inch all the way around. The centre you've just cut is your lid but put this to one side for now, but don't bin the trimmings!
Using the leftover pastry trimmings, wrap this around the edges of your pie dish (you may need to use a little butter or oil to make the pastry stick to the dish). Repeat for the second pie.
Your pie filling should be ready now. Ladle the mixture into the two dishes evenly, filling to the top.
Now place the pastry lids on top of the dishes. Using a fork crimping the outer edges, the pastry around the edge and the lid should form a seal (my picture went a little wrong so make sure you crimp it well). Make a little slit in the lid to allow the steam to escape. Top with a little salt and pepper. You can brush with milk or egg if you can be bothered, but I usually can't be :)
Bake on a tray in the centre of the oven for 20 minutes or until golden brown.
Careful of the steam when you tuck in, somebody burns their mouth every time I make this!
Pie dish used was Rayware 18cm Harvest Oval Pie Dish and can be found online easily at a reasonable price.
Sometimes I'll use half the amount of mushrooms and use a handful of frozen cauliflower and broccoli. Frozen sweetcorn is usually a favourite of ours, we usually put this straight in the soup.