Chicken pot pie with cheddar pastry

recipe Detail


Debora Robertson’s chicken pot pie is packed with chicken, pearl onions and lardons in a rich, aromatic sauce. Top with cheddar pastry.


- 2 chicken breasts

- 1 onion, diced

- 2 cloves garlic, minced

- 2 carrots, diced

- 2 celery stalks, diced

- 1 cup frozen peas

- 1 cup frozen corn

- 2 cups chicken broth

- 1/4 cup all-purpose flour

- 1/4 cup milk

- Salt and pepper

- Olive oil

- 1 1/2 cups all-purpose flour

- 1/4 teaspoon salt

- 1/2 cup chilled butter, cut into small pieces

- 1/4 cup shredded cheddar cheese


1. Preheat your oven to 375°F (190°C).

2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until it becomes translucent, about 5 minutes.

3. Add the minced garlic and cook for another 1-2 minutes.

4. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for 8-10 minutes, flipping halfway through, until fully cooked. Remove the chicken from the skillet and let it cool for a few minutes before shredding it into bite-sized pieces.

5. In the same skillet, add the diced carrots and celery. Cook for 5 minutes until they start to soften.

6. Add the frozen peas and corn to the skillet and cook for an additional 3-4 minutes.

7. In a small bowl, mix together 1/4 cup of flour and 1/4 cup of milk until it forms a paste. This will be used as a thickener for the pot pie filling.

8. Pour the chicken broth into the skillet and bring it to a simmer. Gradually add in the flour and milk mixture while stirring constantly. Let the mixture cook for 2-3 minutes until it thickens.

9. Add the shredded chicken back into the skillet and stir everything together. Season with salt and pepper to taste.

10. In a separate mixing bowl, combine 1 1/2 cups of flour and 1/4 teaspoon of salt. Cut in the chilled butter with a pastry cutter or your hands until the mixture resembles coarse crumbs.

11. Sprinkle in the shredded cheddar cheese and mix it in with the flour and butter mixture.

12. Slowly add in 1/4 cup of cold water to the flour and butter mixture until a dough forms.

13. On a floured surface, roll out the dough into a large circle about 1/4 inch thick.

14. Place the rolled out dough on top of the skillet, covering the chicken and vegetable mixture. Tuck the edges of the dough into the skillet.

15. Cut a few slits in the top of the dough to allow steam to escape.

16. Bake the chicken pot pie in the oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

17. Let the pot pie cool for 5-10 minutes before serving. Enjoy your delicious chicken pot pie with cheddar pastry!

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