Chicken Pot Pie


  • 4 boneless/skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 onion (chopped)
  • Celery (chopped)
  • 3 – 4 cups of mushrooms (sliced)
  • 4 tablespoons flour
  • ¾ cup hot chicken stock
  • ¾ cup + 1 tablespoon cream
  • Thyme to taste
  • 4 x 12cm puff pastry rounds (thawed)
  • 1 whisked egg (for egg wash)
  • White sesame seed (for garnish)
  • Sage leaves (for garnish)


  1. Cut the chicken into 1-inch pieces and fry them in a skillet with some olive oil.  (You may need to do this in batches)
  2. Once the chicken pieces have browned (they don’t have to be fully cooked yet) take them off the pan and set aside
  3. Make sure there is still some oil in the pan and add the chopped onion and garlic, cook on low heat until they are soft and translucent
  4. Add the mushrooms and optional celery and let it simmer until they start releasing some of their juices
  5. Add the chicken stock to the mixture and add the flour – this will thicken the sauce
  6. Mix everything thoroughly (so the flour will be completely mixed with the stock) and let this sauce simmer for a few minutes
  7. Now add the cream, and make sure the consistency of the sauce is creamy
  8. If it is too thin, add more flour and if it is too thick, add more stock
  9. Put the cooked chicken pieces back in the sauce and season with salt, pepper and some thyme
  10. Divide this cooked chicken stew into the individual dishes – this can be any dish you like, as long as it is ovenproof
  11. Brush the edges of the dish with some egg wash (optional)
  12. Put a puff pastry sheet on top of every dish and trim the edges if it is needed – make sure the puff pastry folds over the sides, and press it down a bit to make it stick or seal the edges with a fork
  13. Brush the pies with some egg wash (optional) and sprinkle some white sesame seeds on top together with a sage leaf
  14. Bake in a 200oC to 220oCoven for 20 minutes, or until the pastry has developed a rich golden colour