Chicken casserole pot pie recipe

This chicken casserole pot pie is unbelievably easy to make thanks to some clever time-saving ingredients. 

Although Joe Wicks chicken pie is a delicious and comforting option, if you’re short on time this recipe is a good alternative. We use a sheet of puff pastry to create four pie lids and a pot of fresh chicken gravy is quickly transformed into a tasty sauce for the filling. 

Ingredients

• 1tbsp sunflower oil
• 225g (8oz) round shallots, peeled and halved
• 1 carrot, peeled and sliced into rounds
• 4 x 150g (5oz) skinless chicken fillets, cut into chunks
• 500g pot fresh chicken gravy
• 500g packet puff pastry
• Beaten egg, to glaze
• 50g (2oz) frozen peas
• Green beans, to serve

Method

1. Heat the oil in a large pan. Add shallots and carrot, and fry for 4-5 minutes. Remove with a slotted spoon and set aside. Fry the chicken for 4-5 minutes until browned on all sides. Stir in the gravy and return the shallots and carrots to the pan. Season with salt and freshly ground black pepper. Cover and simmer for 20 minutes until chicken is cooked through.
2. Meanwhile, heat the oven to 220C (200C, Gas 7). Roll out the pastry and cut out four 13cm rounds or rectangles. Cut leaves from the trimmings and stick on the lids with a little beaten egg.
3. Place the lids on a baking sheet lined with paper and brush with beaten egg. Bake for 15-20 minutes until risen and golden. Add the peas to the casserole and simmer for 2-3 minutes until tender.
4. Spoon the casserole onto four warmed plates and top with the pastry lids. Serve with green beans on the side, if liked.

Top tips for making this chicken casserole pot pie

You can use frozen puff pastry if you like, it’s often cheaper to buy compared to the one you find in the fresh aisle. Defrost it in the fridge the night before until soft and easy to roll. You can use a block or a sheet of pastry. For more tips and tricks, continue reading below. 

Every cook needs a reliable and practical knife in the kitchen. Make preparing the shallots and carrots a breeze with this chef’s knife from Wüstof.

WÜSTHOF Classic Stainless Steel Cook's Knife, 16cm - <a href="https://www.wusthof.co.uk/products/classic-chefs-knife-16-cm-6-inch?variant=Z2lkOi8vc2hvcGlmeS9Qcm9kdWN0VmFyaWFudC80MzkxMTAwODc0Nzc0NA%3D%3D&queryID=0233aa62368ad6f630ef1ce3de17abb1" data-link-merchant="wusthof.co.uk"" target="_blank" rel="nofollow">View at John Lewis 

Food writer Jessica Ransom recommends that every keen cook has a 16cm chef’s knife in their kitchen. It is a great, versatile size that can be used for most cooking needs. This knife from Wüstoff has a comfortable handle and the blade is crafted from a single piece of stainless steel to give it maximum strength and durability.

You should maintain the quality of the knife by sharpening it regularly and handwashing only. There are lots of colour options when buying directly from Wüstoff. Jessica says: ‘While the black is timeless and classic, I love the tasty sumac colour and the velvet oyster shade is very chic.’ 

Once you’ve mastered this recipe, try our chicken and mushroom pie which is a little more advanced. You might also like our chicken and leek pie or this Hairy Bikers steak and ale pie is one of the most popular recipes on the site!