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+ servings
Chicken Pot Pie

Deconstructed Chicken Pot Pie

Think simple. Think quick. All the taste and comfort of a traditional chicken pot pie style casserole with much less time and effort.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Lunch Dish, Main Dish
Cuisine French, Provencal
Servings 2 people


  • 250 gr Cooked chicken chopped into large cubes
  • 50 gr Lardons or Ham cut into chunky cubes
  • 1 large leek finely sliced
  • 200 gr Puff Pastry
  • 50 mls Dry Sherry
  • 200 gr Butternut squash peeled and cut into small cubes
  • 200 gr Parsnips peeled and cut into small cubes
  • 100 mls Crème fraiche
  • 200 mls Chicken stock
  • Plain Flour for rolling out the pastry
  • 1 tbsp olive oil
  • 1 Egg Yolk beaten with 1 tsp of water
  • A handful of thyme leaves
  • Salt and Pepper to season


  • Fry the lardons (or chopped ham) in a dry frying pan for 3 minutes until lightly golden, drain onto a plate and set aside.
  • In a sauté pan, add the olive oil and gently sauté the leeks, parsnips and butternut squash with the thyme leaves and salt & pepper until soft (8 minutes), being careful not to burn them (as this will affect the flavour).
  • Pour in the sherry and let it bubble for 5 minutes until well reduced.
  • Add the lardons (or chopped ham) and pour over the chicken stock.
  • Return to the boil and simmer for about 10 minutes until the liquid is reduced by half.
  • Stir in the crème fraiche and cook for 5 minutes until the sauce has reduced down to nice, thick, creamy consistency.
  • Set aside.
  • Pre-heat the oven to 200C.
  • Roll out the puff pastry to 3mm thick on a floured surface.
  • Cut out 2 rounds using a small saucer as a template (about 12cm diameter) and then 2 slightly smaller ones.
  • Place the pastry circles on a non-stick baking tray, with a small one on top of a large one and score a pattern (of your own design) on the top of each with a knife.
  • Brush the top of the pastry circles with the egg and water mixture and bake in the centre of the oven for 10 mins or until well-risen and golden brown.
  • Remove from the oven and slightly cool the pastry circles on a wire rack.
  • Add the cooked chicken to the sauce and re-heat until the chicken is properly heated through.
  • Check the seasoning and then divide the mixture between 2 warm plates, topping each one with a pastry circle.
  • Serve the pie with green beans, broccoli or peas and a large glass of white wine.
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