Here’s a classic, comforting Pot Pie recipe—flaky crust with creamy filling, packed with meat and vegetables. Perfect for a cozy dinner.
Ingredients (Serves 4–6)
For the Filling:
- 2 cups cooked chicken, turkey, or beef, diced (or leftover roast works great)
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 cup potatoes, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken or vegetable broth
- 1/2 cup milk or cream
- 1 tsp dried thyme
- Salt and pepper to taste
For the Crust:
- 1 sheet puff pastry or pie crust (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Instructions
1. Prepare the Filling
- In a large pan, melt butter over medium heat.
- Sauté onion, garlic, carrots, and potatoes for 5–7 minutes until slightly tender.
- Stir in flour and cook 1–2 minutes to remove raw taste.
- Gradually whisk in broth and milk, stirring until smooth and thickened.
- Add cooked meat, peas, thyme, salt, and pepper. Simmer 5 minutes, then remove from heat.
2. Assemble the Pot Pie
- Preheat oven to 400°F (200°C).
- Spoon filling into a baking dish (8×8 or similar).
- Cover with puff pastry or pie crust, trimming edges as needed. Press edges to seal.
- Brush the top with beaten egg for a golden crust.
- Cut a few small slits in the top to allow steam to escape.
3. Bake
- Bake for 25–30 minutes, or until crust is golden and filling is bubbling.
4. Serve
- Let rest 5 minutes before slicing.
- Serve warm, maybe with a side salad for freshness.
💡 Tips:
- Use leftover roasted meat for quick prep.
- For a lighter crust, you can use phyllo dough instead of puff pastry.
- Frozen mixed vegetables work perfectly if fresh aren’t available.
If you want, I can also give a Nigerian-style chicken and vegetable pot pie with a slightly spicy, tomato-rich filling for a fusion twist.
Do you want me to do that?
