Hearty Chicken Pot Pie
There’s something irresistibly comforting about a classic chicken pot pie. This version brings together tender chicken breast, smoky bacon, garden vegetables, and a creamy thyme-scented sauce, all tucked beneath a golden puff pastry lid. It pairs beautifully with a chilled glass of Molly Morgan Chardonnay 2023, making it an ideal dish for a cozy evening with friends or family.
Ingredients
For the filling:
- 1 tbsp oil (vegetable or olive oil)
- 4 chicken breasts (approx. 650g), chopped
- 200g smoked bacon, diced
- 1 onion, finely chopped
- 3 celery stalks, chopped
- 3 carrots, peeled and chopped
- 2 tsp dried thyme (or fresh, if available)
- Sea salt and freshly ground black pepper, to taste
- 75g plain flour
- 300ml chicken stock (a stock cube works well)
- 300ml whole milk
For the topping:
- 320g puff pastry sheets
- 1 egg, beaten (for brushing)
Method
- Sauté the meat: Heat the oil in a large saucepan over medium heat. Add the chicken and bacon and cook for 5–10 minutes, until they begin to brown.
- Cook the vegetables: Add the onion, celery, and carrots to the pan. Cook for another 5 minutes until the vegetables begin to soften.
- Build the sauce: Sprinkle in the flour and thyme. Stir well and cook for a further 5 minutes.
- Add liquids: Gradually pour in the chicken stock and milk, stirring constantly to create a smooth, creamy sauce. Let it simmer gently for about 10 minutes, or until thickened.
- Prepare to bake: Transfer the filling into a large pie dish. Allow it to cool for at least 30 minutes—this helps the pastry stay crisp.
- Add the pastry: Lay the puff pastry over the cooled filling. Trim the edges and crimp if desired. Decorate with pastry offcuts, then brush the top with beaten egg.
- Bake: Preheat your oven to 220°C (200°C fan). Bake the pie for around 30 minutes, or until the pastry is golden and the filling is hot.
- Serve and savour: Serve while hot, and enjoy the rich, creamy filling beneath crisp golden pastry. This dish pairs beautifully with Molly Morgan Wines’ Chardonnay 2023, which complements the savoury flavours.
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