This chicken pot pie recipe is an effortless family meal to enjoy for lunch or dinner. The dish is made with staple pantry ingredients and cooked in a heavenly creamy sauce in a single pot covered with puff pastry and baked in the oven to perfection. It's sure to hit all the right spots this fall!
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock.
In a large pot, melt the butter and sauté the onions over medium-low heat until translucent (about 10 minutes).
Add the flour and cook over low heat, stirring constantly, for about 2 minutes.
Add the hot chicken stock, and simmer over low heat for another minute, stirring contantly, until thick.
Add the salt, pepper, and double cream, and stir to incorporate.
Add the cubed chicken, carrots, peas, onions and parsley and mix well.
Divide the filling equally among 4 ovenproof bowls.
Divide the dough into four equal pieces and roll each piece into a 5 inch (20cm) circle.
Brush the outside edges of each bowl with the egg wash, and place the dough on top.
Trim the circle to ½ inch (1cm) larger than the top of the bowl.
Crimp the dough to fold over the side, and press it to make it stick.
Brush the egg wash on the dough and make 3 cuts in the top.
Sprinkle with sea salt and cracked pepper.
Place on a baking sheet and bake for 30 minutes, or until the top is golden brown and the filling is bubbling hot.
Recipe Notes
If you are making homemade pie dough, make sure to wrap it in plastic wrap and place it in the fridge until it's time to use it.
A typical egg wash consists of 1 beaten egg with a tablespoon of water or milk.
You can improve the dough design by making patterns on top with a fork and using any leftover dough to make designs and place them over the dough before baking.
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