# Chicken Pot Pie

This is a hearty, easy-to-cook chicken pot pie that can be made in advance and frozen for quick meals postpartum.

- Servings: 2 servings
- Cuisine: British
- Category: Dessert
- Language: en

## Ingredients

- 800 g leftover cooked chicken
- 2 leeks, sliced
- 1 carrot, diced
- 400 g mushrooms (mix of shiitake and chestnut), roughly chopped
- 3 garlic cloves, finely chopped
- 120 g butter (half for leeks, half for mushrooms)
- 80 g plain flour
- 30 g dried porcini
- 200 ml white wine
- 1.2 ml hot chicken stock
- 200 ml double cream
- 1 large handful fresh parsley, finely chopped
- salt
- pepper
- fresh nutmeg
- 2 sheets of pastry (shortcrust or puff)
- 1 egg, beaten

## Instructions

1. Add the dried porcini to your simmering chicken stock and let them infuse while you cook.
2. Melt half the butter until sizzling, then add the leeks and carrot.
3. Cook on a medium heat for 10 minutes until softened, then remove and set aside.
4. Fry the mushrooms in batches in the dry pan until golden.
5. Add the remaining butter to the pan with the mushrooms.
6. Stir in the garlic and cook for 2 minutes.
7. Return the leeks and carrots to the pan with the mushrooms.
8. Tip in the flour and stir it in well, cooking for 2 minutes.
9. Pour in the white wine and mix well.
10. Pour in 1/3 of your chicken stock and dried porcini and stir well until thickened and bubbling, then repeat twice more until all the stock is incorporated.
11. Let it simmer for 5 minutes.
12. Stir in the cooked chicken.
13. Pour in the cream and mix well, then take off the heat.
14. Season very generously with salt, pepper, and fresh nutmeg.
15. Cover the surface with cling film to prevent a skin and leave it to cool completely.
16. When the sauce is cold, stir in the parsley.
17. Assemble the pies by filling each oven-safe foil tray with the pie filling.
18. Cut the pastry to be just wider than your foil trays.
19. Cover each tray with the pastry, trim any excess, and crimp and seal the edges with your fingers.
20. Brush the pastry with beaten egg.
21. Cut a cross in the middle of the pastry to let steam out.
22. Cover tightly with cling film and freeze.
23. To bake from frozen, preheat your oven to 180°C.
24. Cook for 1 hour to 1 hour 15 minutes until golden and bubbling.
25. Serve immediately.

## Equipment

- frying pan
- wooden spoon
- oven-safe foil containers
- cling film
- knife
- pastry brush
- grater
- measuring jug

## Tips

- A pot pie is the best kind of pie for freezing as there's no bottom crust to get soggy.
- Shop-bought, ready-rolled pastry is perfectly fine for this recipe.
- Make these in oven-safe foil containers.
- Cover really well with cling film before freezing.
- Keep your garnish simple; buttered potatoes and peas do the job.

## Source

- Original video: https://vm.tiktok.com/ZGdax3EW9/
- Recipe page: https://www.cliprecipe.com/recipe/b78b4209-4f53-4528-a2ca-ec323a94cc3f
- Extracted: 2025-10-12

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt