When it comes to simple and delicious savory meat pies, a chicken pot pie is, hands down, an instant winner unless you're not into poultry. This dish consists of three components: a prepared Sauce Supreme (a creamy sauce made from a combination of sauteed chicken and veloute sauce), a variety of vegetables, and some pie dough.

It all sounds complicated especially the sauce part but with both the pie dish and the crust. With that out of the way, all that's needed from the dough is to serve as a dome for the top. Hence, this chicken pot pie can be completed with just one primary utensil and within just an hour.

The recipes

Chicken Ingredients:

  • 1/4 stick unsalted butter
  • 1 small onion, diced
  • 1/4 cup flour
  • 1 lb skinless chicken thighs, shredded
  • 1 1/4 chicken stock
  • 3/4 cup heavy cream
  • 1 tbsp parsley, chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 can (8 oz) mixed vegetables
  • 1 pack puff pastry or shortcrust pastry, rolled and cut in 2 discs


  1. Melt the butter in a casserole dish. Add the diced onions and saute for 2-3 minutes over medium heat, stirring constantly.
  2. Add the shredded chicken and stir around to coat in the butter. Cook for 4 minutes on each side. Stir in the flour, salt, and pepper to coat the chicken and cook for 2 minutes.
  3. Stir in the chicken stock and heavy cream to make the Sauce Supreme. Add the parsley. Bring to a boil, then simmer for 5 minutes or until thickened. Remove from the heat and season with the salt and pepper. Drain and add the mixed vegetables to the sauce, stirring well.
  4. Pre-heat the oven to 200°C. Leave out the puff pastry or shortcrust pastry in room temperature for a few minutes. Roll it the dough enough to cover over the casserole. Make a vent at the top and brush the surface with the egg wash.
  5. Bake the chicken pot pie for 15 minutes or until the top turns brown. Remove to cool. Serve immediately.

Serves: 16 servings


  • Potatoes and leeks - Add 2 diced cooked potatoes and 2 chopped leeks to the vegetables for the saute in Step 1.
  • Chicken and broccoli - Add 12 broccoli heads to the vegetable for the saute in Step 1.
  • Biscuit crust - Substitute biscuit dough for the puff pastry or shortcrust dough in Step 4.
  • Chicken and mushroom - Add 1/2 a pound of baby button mushrooms to the vegetable for the saute in Step 1.
  • Filo crust - Substitute filo dough for the puff pastry or shortcrust dough in Step 4.
  • Chicken and ham - Add 1 cup of sliced ham with the chicken for the saute in Step 2.
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