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Classic Chicken Pot Pie

Slofoodgroup Team February 23, 2022

Flaky Chicken Pot Pie with Mushrooms and Leeks

Everyone needs a good, classic Chicken Pot Pie recipe. Comforting, this recipe is great as it is highly customizable and a great way to recycle any leftovers lying in the fridge. The measurements are given in this recipe act as a guideline, so feel free to use whatever you want in your pot pie. 

How to make the best chicken pot pie

Serves: 4

Prep Time: 20‘

Cooking Time: 20’

Additional Time: 0’ 


  • knob of butter
  • 1 medium-sized onion, finely diced
  • 2 cloves of garlic, finely diced
  • 1 chicken breast (leftover can be used too), cut into cubes
  • 1 small leek, finely sliced
  • 2-6 brown mushrooms, quartered
  • 1 medium-sized potato, peeled and cubed
  • 1/2 cup frozen peas
  • 1 small carrot, cubed
  • 1 tbsp all-purpose white flour
  • 1/2 cup cream cheese
  • 1 cup chicken stock
  • 1 teaspoon salt
  • 1/2 tsp pepper
  • 1/2 tsp nutmeg
  • pinch of ground cumin
  • pinch of smoked paprika
  • few sprigs of fresh thyme
  • puff pastry to cover the baking dish
  • 1 egg, beaten, optional


  1. Add the butter to a frying pan over medium heat and cook the onions until translucent.
  2. Add the chicken meat together with all the veggies, cover, and cook for 7-10 minutes or until the meat is cooked through and the veggies have softened slightly.
  3. Add 1 tablespoon of flour and cook for another minute.
  4. Deglaze with chicken stock, reduce heat to low, cover and allow to simmer for 20 minutes.
  5. Remove the lid, add the cream cheese, peas and seasoning and cook for another 10 minutes.
  6. Preheat oven to 200C/390F, fan on.
  7. Transfer the mixture to a casserole dish and layer the puff pastry on top; with a sharp knife, poke through the dough to release the steam while cooking; brush with the beaten egg and bake at 200C/390F for 20 minutes or until the crust is golden brown.