EASY ONE-PAN CHICKEN POT PIE
6 People
496 Cals
EASY ONE-PAN CHICKEN POT PIE
6 People
496 Cals
About the recipe
Golden - Creamy - Loaded With VeggiesThis is my kind of comfort food… simple, nourishing and made with smart shortcuts that actually make sense.Tender rotisserie chicken is folded through sweet leeks, carrots, celery, peas and greens in a light creamy herb sauce made with chicken stock and a touch of crème fraîche, then topped with golden flaky spelt puff pastry.It has all the cosy charm of a classic pot pie, but feels lighter, fresher and packed with vegetables.And the best part? You can turn the leftover roast chicken bones into the most beautiful homemade stock for your next batch of soup, risotto or pie filling. Nothing wasted… everything delicious.Perfect for busy weeknights, family dinners or meal prep leftovers the next day. Serves 6 - 8
Nutrition Per Serving
496
Calories
19g
Fat
5g
Saturates
3g
Sugars
863mg
Salt
54g
Protein
22g
Carbs
4g
Fibre
Ingredients
- 1 rotisserie chicken approx. 500 - 600g meat, shredded (reserve bones for stock)
- 1 tablespoon olive oil
- 1 - 2 leeks finely sliced and washed well
- 1 celery stalk finely diced
- 1 carrot diced
- A few sprigs fresh thyme optional
- 1 cup frozen peas
- 2 handfuls baby spinach
- 500 –750ml chicken stock or bone broth
- 2 - 3 tablespoons cornflour to thicken the gravy
- 2 tablespoons cold water or milk to mix with the cornflour
- 2 tablespoons crème fraîche or sour cream or Greek yoghurt
- 2 tablespoons fresh parsley chopped
- Sea salt and cracked pepper
- 1 tbsp tamari soy sauce to add flavour and depth
- 1 sheet spelt butter puff pastry thawed (see notes)
- 1 egg lightly beaten (for egg wash)
- Flaky sea salt
Method
- Preheat oven to 200°C fan-forced.
- Heat olive oil in a large ovenproof frying pan over medium heat.
- Add leek, celery, carrot and thyme and cook for 6 - 8 minutes until softened and fragrant.
- Pour in chicken stock or bone broth and bring to a gentle simmer.
- Add shredded rotisserie chicken and peas.
- Stir through crème fraîche.
- Mix the cornflour with cold water or milk in a small bowl until smooth.
- Pour into the pan and stir well. Simmer for 2–3 minutes until the sauce thickens slightly.
- Fold through spinach and parsley.
- Season well with salt and pepper. Add a tablespoon of tamari for depth and flavour.
- Remove from heat and allow the filling to cool for 10 minutes.
- Lay puff pastry onto a bench top and dust with flour.
- Cut the pastry into large squares and arrange overlapping on top of the pie filling.
- Alternatively, roll the pastry over the pie so it completely covers the filling. Trim any excess pastry and gently press around the edges.
- Brush with egg wash and sprinkle with flaky sea salt.
- Bake for 20 minutes or until the pastry is deeply golden and puffed.
- Rest for 5–10 minutes before serving.
- Serve with a simple green salad if desired.
NOTES + INSPIRATION
Make your own stock
Don’t throw away the leftover roast chicken carcass. Simmer the bones with 1 onion, 1 carrot, 1 celery stalk and 1 corn cob for natural sweetness. Cover with water and simmer gently for 1½–2 hours. Strain and store in the fridge or freezer. It creates the most beautiful collagen-rich stock that sets like jelly when chilled. Healthier topping options
Swap the puff pastry for thinly sliced potato layered over the top. Brush with olive oil or melted butter and bake until golden and crisp. You can also use filo pastry in place of puff. Extra vegetables
Add corn kernels or mushrooms if you want to use up extra vegetables. Protein swaps | Vegetarian
Try leftover roast turkey, shredded cooked chicken thighs for something different. Vegetarians can use cannellini beans in place of the chicken and use vegetable stock. Meal prep friendly
The filling can be made up to 2 days ahead and stored in the fridge. Simply top with pastry and bake when ready. Freezer friendly
Freeze the filling separately for an easy future dinner. Serving options
Fold the chicken filling through fresh cooked pasta or rice.
Don’t throw away the leftover roast chicken carcass. Simmer the bones with 1 onion, 1 carrot, 1 celery stalk and 1 corn cob for natural sweetness. Cover with water and simmer gently for 1½–2 hours. Strain and store in the fridge or freezer. It creates the most beautiful collagen-rich stock that sets like jelly when chilled. Healthier topping options
Swap the puff pastry for thinly sliced potato layered over the top. Brush with olive oil or melted butter and bake until golden and crisp. You can also use filo pastry in place of puff. Extra vegetables
Add corn kernels or mushrooms if you want to use up extra vegetables. Protein swaps | Vegetarian
Try leftover roast turkey, shredded cooked chicken thighs for something different. Vegetarians can use cannellini beans in place of the chicken and use vegetable stock. Meal prep friendly
The filling can be made up to 2 days ahead and stored in the fridge. Simply top with pastry and bake when ready. Freezer friendly
Freeze the filling separately for an easy future dinner. Serving options
Fold the chicken filling through fresh cooked pasta or rice.
