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Chicken Pot Pie

Chicken Pot Pie
Chicken & Leek Pot Pie

Ever since I discovered puff pastry, I have been collecting recipes that use this ingredient. One of the dishes I’ve learnt to make with it and now cook quite frequently is this chicken pot pie with a puff pastry top. Since it is now leeks season, where leeks are plentiful and cheap in our supermarkets, I used up the rest of the leeks which I bought to make potato and leek soup for this chicken pot pie. This one dish meal is very filling and satisfying. Never mind if the “workmanship” for the puff pastry doesn’t look that good … I think it just adds to the rustic charm of this dish.


Chicken Pot Pie
Fillings for chicken pot pie (before covering with puff pastry sheet)

Chicken Pot Pie
Brushing puff pastry sheet with beaten egg before baking to give it a nice sheen

Recipe adapted from Donna Hay’s Instant Entertaining
(Serves 4)

– 200g boneless chicken fillet, cut to bite sized chunks
– 1 leek, sliced thinly (see cooking note 1)
– 1 tbsp olive oil
– 2 tsp herbs (you can use sage, rosemary or thyme)
– 1 potato, peeled and diced
– 1 2/3 cup chicken stock
– 3 tbsp heavy/thickened cream
– 150g frozen vegetables (I use assortment of frozen carrots, peas and long beans)
– sea salt and freshly cracked black pepper
– 250g frozen puff pastry, thawed overnight in fridge or at room temperature for about 1/2 to 1 hour (see cooking note 2)
– 1 egg, beaten
– water

– oven
– pastry brush
– oven-safe shallow dish (the type without handle; you can substitute with ramekins)
– a work surface dusted with flour
– a rolling pin dusted with flour

1. Heat oil in a large pan and add leek. Cook for about 4 minutes, or until soft.
2. Add chicken, potato, herbs and chicken stock. Simmer for about 10 minutes (with lid partially closed) and add the frozen vegetables.
3. Continue simmering for another 5 minutes, or until the chicken are cooked and potatoes are soft. Stir through the cream and season with salt and pepper.
4. Spoon the mixtures into ovenproof dishes.
5. Dust the roller and surface you are working on with some flour. Cut a portion of the puff pastry.
6. Roll out the dough as thin as you can (about 1 to 3 mm). Cut out a piece of rolled puff pastry dough to cover the dish. Secure the edges with water.
7. Crimp the edges with a fork and poke holes (very gently) all over the top with the fork.
8. Using a pastry brush, brush egg all over the puff pastry so that it will have a nice sheen after baking.
9. Bake in preheated oven of 200C (392F) for about 15 minutes, till the puff pastry is puffy and golden brown.

How to make chunky soup with puff pastry
Frozen store-bought puff pastry

How to make chunky soup with puff pastry
Rolling the puff pastry dough on a floured surface

Cooking Notes
1) To clean leeks, slice them half lengthwise, then wash thoroughly as there is soil trapped in between the leaves. Pat dry with kitchen paper towels and slice thinly.
2) Where to buy puff pastry in Singapore. You can purchase it at the frozen section of supermarkets. I purchase mine (Sunshine brand) at NTUC Tampines Mall. Only the bigger NTUC outlets sell this. You can also get it at other supermarkets such as Cold Storage.

Chicken Pot Pie

Related Recipes
Puff Pastry Soup
Potato and Leek Soup

Leave a Comment

55 Responses to “Chicken Pot Pie”

  1. Ippo456 — May 20, 2010 @ 9:43 am

    You finally made it & they look good! People think making pot pies is hard, but it’s actually easy right (especially with store-bought puff pastry)? I like to sprinkle some cheese on the soup before I place the puff pastry, but that’s something personal & something that not everyone might like.


    • wiffy replied: — May 26th, 2010 @ 10:25 am

      yes looks difficult but definitely not. great way to “impress” your guests hehe


  2. lisaiscooking — May 21, 2010 @ 5:17 am

    Your pot pie is very pretty! This is great comfort food, and the filling looks delicious.


  3. Kitchen Butterfly — May 23, 2010 @ 11:37 pm

    Lovely. Lovely. Lovely. I have some leftover rabbit and chicken stew…..I’ll add a layer of potatoes and this will be a mid week dinner. Superb!


  4. norma — May 24, 2010 @ 9:15 am

    This is definitely one of my favorite down home dishes. Comfort food at it’s best.


  5. zy — May 24, 2010 @ 2:18 pm

    I want a bowl of that pot pie! lol. dropping by always make me hungry.

    talking about puff pastry, perhaps you can collect recipes on turnovers and pies/ tarts too. There are sweet and savoury recipes out there using puff pastries.


    • wiffy replied: — May 26th, 2010 @ 10:26 am

      Thank you for your suggestions :) Thinking of making blueberry tart next with my puff pastry … wish me lots and lots of luck hehe


  6. Kate — June 24, 2010 @ 6:16 pm

    I love chicken pie withmushrooms so I added some lightly fried mushrooms to the pie filling. It was delicious.


  7. Gareth — August 1, 2010 @ 12:12 pm

    Can I prepare it in 1 hour?


    • wiffy replied: — August 1st, 2010 @ 1:26 pm

      Hi Gareth, I took about an hour to make it.


  8. JJ — October 7, 2010 @ 10:24 am


    can I know where can I buy those oven friendly bowls? I bought the puff pastry but do not know where to get those bowls?



    • wiffy replied: — October 7th, 2010 @ 10:40 am

      I bought them at Daiso Singapore. Only S$2 each. Check the sticker at the bottom to ensure they are oven-safe :)


  9. Sal — October 9, 2010 @ 8:43 am

    Hi Wiffy,
    Had always thought was bread on top.. Tried it. Spook super easy to make! Husband made 1 too. He even topped with heart shapes using the remaining pastry! Thanks for recipe! Gonna make pizza with pita bread later.



  10. Sal — October 9, 2010 @ 9:52 pm

    So satisfied with the chicken soup puff, yum! Will try using can tuna in mayonnaise as filling, after I’m done with the pizza. Hope will be abreeze!…



    • wiffy replied: — October 9th, 2010 @ 10:27 pm

      Thanks for your notes Sal, glad you like them and hope the pizza turned out well too :)