Marta’s Chicken Pot Pie

Classic Comfort on a Budget!

Dig into this hearty hug-in-a-dish from food whizz Marta Rivera. Rotisserie chicken, frozen veg and ready-made puff pastry – this is Chicken Pot Pie made easy.

Big on comfort, low on fuss. Perfect for a spring supper when you want a hearty dish without the hassle or the price tag.

Total: ~£12.30 – Around £1.54 per serving!​

Prep time: 20 mins

Cook time: 35 mins

Total time: 55 mins

Servings: 8

Ingredients:

For the pot pie filling:

• 115g unsalted butter, sliced
• 1 medium white onion
• 3 celery stalks
• 3 garlic cloves, minced
• 65g plain flour
• 700ml chicken stock
• 120ml whole milk
• 1 cooked rotisserie chicken, skin and bones removed, meat shredded or diced (roughly 500–600g meat)
• 225g frozen peas and carrots mix, thawed and drained of excess water
• 1½ tsp each of fresh rosemary, fresh thyme leaves, fresh sage (or ¾ tsp each dried)
• ½ tsp kosher salt, plus more to taste (or use fine sea salt sparingly)
• ¼ tsp ground black pepper, plus more to taste

For the puff pastry topping:

• 1 sheet ready-rolled puff pastry, thawed in the fridge (around 320g)
• 1 large egg yolk
• 1 tbsp cold water
• Salt, optional (for sprinkling)

Instructions

Preheat your oven to 200°C (180°C fan).

1. Sauté the aromatics:
   Melt butter in a large pot over medium-high heat. Add diced onion and celery and garlic; cook until soft (3-4 min)
2. Make the roux:
   Reduce heat to medium and sprinkle flour over the veggies, stirring continuously, and cook for 1 minute. Should form a thick coating on vegetables and have a pale yellow colour.
3. Create the gravy
   In a small bowl, combine chicken stalk and milk. Gradually pour one cup of the chicken stock and milk mixture on the vegetables, stirring constantly to prevent lumps. Once all the liquid has been added, simmer until the mixture thickens into a creamy sauce (5-6 min).
4. Add fillings:
   Fold in the shredded chicken, thawed peas and carrots plus the all of the herbs. Season with salt and pepper to taste. Pour the filling into a 9 x 13 inch baking dish and allow to cool for 15 min.
5. Roll out the dough:
   On a lightly floured surface, use rolling pill to roll out the pastry into 11 x 15-inch rectangle that’s 1/8 inch thick. In a small bowl, mix egg yolk and water to make egg wash.
6. Assemble the pie:
   Lay the puff pastry on top of the baking dish, brush with egg wash, and fold excess dough to form a crust. Crimp the edges and brush with more egg wash. Sprinkle some salt over the surface and use a knife to cut small vents.
7. Bake to perfection:
   Place the pie in the oven and bake for 20–25 minutes, or until the pastry is golden brown and puffed.
8. Cool and serve:
   Allow the pie to rest for 10-15 minutes before serving.

Recipe Credit: Original recipe by Marta Rivera at Simply Recipes