Chicken Pot Pie

As Teddy is getting older his tastes are widening and we’ve gone from single then combined flavours to actual meals and he can now enjoy, mostly, the same as us at dinner and tea time.

This chicken pie is already a firm favourite in our house so I decided to tweak it a little so Teddy could enjoy it with us.

It’s quick and easy plus you can batch cook and freeze it too!


1 tbsp butter

1/2 chicken stock cube (low salt now Teddy is enjoying this with us)

1 tbsp flour

125g vegetables

300ml whole milk

200g cooked chicken

I usually double up the quantities so we have one to eat and one to freeze or one to eat and a few to freeze for Teddy.

Here’s How

Melt the butter and crumble the stock cube in.

Add the flour, mix to a thick paste and cook for a few minutes.

Remove from heat and slowly stir in the milk until you have a smooth consistency.

Back on the heat, keep stirring until the mixture thickens. Don’t take your eye off it at this point and don’t stop stirring or it’ll stick and go lumpy!

I usually use a small wok, it makes the stirring in easier and if it does go lumpy just keep stirring until the whole lot thickens up and then start adding the milk again.

Once you’ve thickened the sauce add your chicken and chosen vegetables and pop in your pie dish. I use defrosted frozen peas and sweetcorn but you could try tiny broccoli florets, small pieces of carrot or anything you fancy really!

I used to make my own pastry but rarely have the time now so I use pre rolled shortcrust pastry but you could use puff pastry if you prefer (I use puff pastry when cooking this for Teddy) It makes this a really quick and easy dish and you could have this prepared and in the oven within 20 minutes so it’s even great for a week day meal.

I fold one roll of pastry in half for a thick pie crust but you could cut it in half if you’re making two pies. Brush the top with egg wash and poke a couple of holes in the top to let the steam escape.

Now you can either pop it straight into the oven and cook at 180C for about 20-25 mins or wrap in clingfilm and pop in the freezer for an even easier week day meal! Defrost and cook at 180C for 40-45 minutes until light golden brown.


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