It’s January now. In Melbourne where I live, it is summer and supposed to be hot, but it’s been cold last few days. I wanted to cook something warm and comforting today. So, I decided to bake this Chicken Pot Pie. Shortcrust Pastry is not hard to make, but you may prefer using store-bought Pastry. I prefer Shortcrust Pastry, but Puff Pastry can be used.


4 Servings


400g Chicken Fillets *I used Thigh Fillets
1 clove Garlic *finely chopped
1 Onion
1 stalk Celery *optional
1 Carrot
1 Potato
1 tablespoon Oil
20g Butter
2 tablespoons Plain Flour
1/2 cup Chicken Stock
1/2 cup Milk
1/4 cup Peas *frozen is OK
1/4 cup Corn Kernels *frozen is OK

Shortcrust Pastry
100g Butter *softened
1 cup Plain Flour *plus extra
1 pinch Salt
1 Egg *save 1 tablespoon for brushing
*Note: You can use 2-3 tablespoons Cold Water instead of Egg. The softness of the pastry can be adjusted by adding extra Cold Water OR extra Flour.

  1. Cut all Vegetables into small pieces, cut Chicken Fillets into small bite-size pieces.
  2. Heat Oil in a large frying pan OR pot, cook Chicken and all Vegetables, except for Peas and Corn, until cooked. Vegetables don’t need to be absolutely soft.
  3. Add Butter, then add Flour, and stir to combine. Add Chicken Stock and Milk, stir until thickened, and add Peas and Corn, and mix to combine. Set aside and cool. *Note: The mixture must be thick. If it is watery, add Corn Starch mixed with Water OR Milk, and cook until it is thick.
  4. To make Shortcrust Pastry, place Flour and Salt in a large bowl, add Butter and rub in with fingertips until the mixture resembles breadcrumbs. Add Egg (OR COLD Water) and mix to combine. *Note: This process can be done using a food processor.
  5. Knead the dough gently on a lightly floured surface and shape into a disc. If it is too soft to work with, leave it in the fridge until firm.
  6. Fill a pie dish with cooled Chicken mixture.
  7. Roll the Shortcrust Pastry to the size larger than the pie dish, cover the Chicken mixture, and trim off the pastry. You may wish to make a pattern on the edges. Make some cuts in the pastry and brush with the saved Egg.

  8. Place the pie dish on a baking tray and bake for 35 to 40 minutes OR until nicely browned and cooked through. If it is getting dark too quickly, lower the heat.