A chicken pot pie made from scratch is the ultimate comfort food. This one from Irish chef Donal Skehan has a homemade rough puff pastry lid, which is easier than it sounds and gives you a buttery, flaky topping. Once you’ve made it, the same pastry works for other savory pies and sweet treats too.
Featured photo: Chicken pot pie by Donal Skehan
Chicken Pot Pie
You’ll need for the filling: butter, an onion, broccoli, plain flour, chicken stock, sea salt and black pepper, English mustard, single cream, cooked chicken and an egg.
For the pastry: plain flour, very cold butter, sea salt, an egg, balsamic vinegar, ice-cold water and black pepper.
Get the full recipe and method from Donal Skehan →
Thanks to Donal Skehan for this recipe.
What makes this one different
- Broccoli instead of peas and carrots. It’s greener and fresher than the classic diner pot pie.
- A little mustard in the sauce gives the creamy filling a gentle kick.
- Balsamic vinegar in the pastry. It’s an unusual touch for a pie crust.
Tips and swaps
- Short on time? Store-bought puff pastry is the usual shortcut for a homemade lid.
- “Single cream” is the British name for light cream. In the US, light cream or half-and-half is the closest match. If you’re out, our heavy cream substitute guide shows what else works.
- Great for leftovers. Since it uses cooked chicken, this is a good home for a rotisserie chicken or for leftover Thanksgiving turkey. Here’s how long leftover turkey lasts.
- Storing it: leftover pot pie keeps 3 to 4 days in the fridge. Reheat it in the oven rather than the microwave, so the pastry stays crisp.
More pot pies to try
- 10 delicious chicken pot pie recipes
- Slow cooker chicken pot pie
- Bubble up chicken pot pie casserole
- Chicken pot pie soup made from scratch
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