Good Housekeeping UK//Hearst Owned

Chicken Pot Pies

Name: Chicken Pot Pies
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 4
Ingredients: 600 g (1lb 5oz) skinless chicken thighs; 1 small carrot, halved; 1 small onion, halved; 1 bay leaf; A few parsley stalks; 6 black peppercorns; 25 g (1oz) butter; 25 g (1oz) plain flour; 2 tbsp. double cream; 100 g (3 1/2oz) each frozen peas and sweetcorn; 2 tbsp. freshly chopped parsley; 275 g (10oz) ready-made shortcrust pastry; 1 egg, beaten; You will also need: four 300 ml (1/2 pint) ovenproof dishes

The ultimate comfort food, these chicken pot pies are perfect for a filling autumn supper.

By The GH Kitchen TeamPublished: 29 March 2009

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Yields:

Prep Time:

45 mins

Cook Time:

1 hr

Total Time:

1 hr 45 mins

Cal/Serv:

710

Ingredients

600 g (1lb 5oz) skinless chicken thighs
1 small carrot, halved
1 small onion, halved
1 bay leaf
A few parsley stalks
6 black peppercorns
25 g (1oz) butter
25 g (1oz) plain flour
2 Tbsp. double cream
100 g (3 1/2oz) each frozen peas and sweetcorn
2 Tbsp. freshly chopped parsley
275 g (10oz) ready-made shortcrust pastry
1 egg, beaten
You will also need: four 300 ml (1/2 pint) ovenproof dishes

Directions

1. Step 1
  Put chicken in a pan with the carrot, onion, bay leaf, parsley stalks and peppercorns. Cover with cold water. Bring to just under the boil, then simmer for 15-20min until cooked. Skim the surface regularly. Remove chicken with a slotted spoon and set aside. Measure 400ml (14fl oz) poaching stock and discard the rest along with the stock vegetables.
2. Step 2
  Melt butter in a pan over a medium heat; stir in flour. Cook for 1min, take off heat and gradually blend in reserved stock. Cook over a gentle heat, stirring, until thickened. Simmer for 5min, add cream and cook for 5min.
3. Step 3
  Strip chicken meat. Stir into the sauce with peas, sweetcorn and parsley. Cool a little.
4. Step 4
  Preheat oven to 200ºC (180ºC fan) mark 6. Roll out pastry to 3mm (½in) thick. Use the top of one 300ml (½ pint) ovenproof basin as a guide and cut out four circles of pastry 2cm (¾in) larger than the diameter. Set aside.
5. Step 5
  Divide mix among the four dishes. Dampen pastry edges with water and use it to top the basins, folding it over the edges. Cut a slit in pastry to let out steam. Use trimmings to decorate pies. Brush with egg. Bake for 30min until golden on top and filling is piping hot.
  
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Per Serving:

Calories: 710
Total carbs: 50 g
Sugars: 7 g
Total fat: 33 g
Saturated fat: 7 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time