This winter-style Chicken Pot Pie focuses on heat control and texture balance rather than heavy seasoning. Gently poached chicken stays moist, while a carefully cooked roux thickens the filling without turning gluey. Baking at a steady temperature ensures a crisp, shortcrust top and a creamy centre that holds together when sliced.
Place the chicken breasts in a saucepan and cover fully with water. Bring to a gentle boil, then lower the heat and simmer steadily. This slow cooking keeps the fibres soft and prevents dryness. Once cooked through, remove, cool briefly, and cut into even pieces.
Description - Step 2
Build Base
Heat butter and olive oil together in a wide pan over medium heat. Add the chopped onion and cook until translucent, not browned. Stir in the garlic and cook briefly, allowing the aroma to release without letting it darken, which keeps the filling mild and balanced.
Description - Step 3
Cook Vegetables
Add diced carrots and cook until they begin to soften but still hold their shape. Stir in green peas and cook just long enough to warm them through. This staggered cooking ensures vegetables finish cooking inside the pie rather than turning mushy.
Description - Step 4
Thicken Sauce
Sprinkle flour evenly over the vegetables and stir continuously to coat them. Cook the flour briefly to remove the raw taste. Slowly add chicken stock while stirring to avoid lumps, followed by milk. Keep stirring until the sauce thickens and looks smooth.
Description - Step 5
Season & Combine
Add salt, black pepper, and dried thyme. Fold in the cooked chicken and simmer gently until everything is coated evenly. Remove from heat and allow the filling to cool slightly, which helps protect the pastry during baking.
Description - Step 6
Assemble Pie
Preheat the oven to 200°C. Transfer the filling into an oven-safe pie dish and level the surface. Lay the shortcrust pastry over the top, trim excess, and crimp the edges firmly. Cut a small slit in the centre to release steam.
Description - Step 7
Bake & Rest
Brush the pastry with beaten egg for colour. Bake until the crust turns evenly golden and crisp. After baking, rest the pie before slicing so the filling sets and serves cleanly.