Classic chicken pot pie with chunky vegetables

This classic comfort food has a healthy, modern twist: it's brimming with a higher ratio of vegetables to poultry, making it even better for you but just as tasty. Here's a delicious chicken pot pie recipe that's sure to quickly become a family favourite.

Classic chicken pot pie with chunky vegetables

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Preparation: 25 minutes.
Cooking: 45 minutes.
Serves: 6


  • 30 ml (2 tbsp.) olive oil
  • 3 medium leeks, rinsed, white and pale green parts coarsely chopped
  • 2 medium celery stalks, coarsely chopped
  • 2 large carrots, peeled and thickly sliced
  • 1 large red potato, unpeeled and cut into bite-sized chunks
  • 250 ml (1 c.) thickly sliced mushrooms
  • 45 ml (3 tbsp.) plain flour
  • 2 ml (1/2 tsp.) dried thyme
  • 1 ml (1/4 tsp.) salt
  • 400 ml (14 oz.) can low-sodium chicken stock
  • 250 g (1/2 lb.) bite-sized pieces cooked chicken
  • 250 ml (1 c.) fresh or frozen green peas
  • Premade pastry for single-crust 23 cm (9 in.) pie
  • 1 large egg beaten with 15 ml (1 tbsp.) milk, for glazing

Cooking instructions

  1. Heat oil in a large saucepan over medium heat. Add leeks, celery, carrot and potato. Cook, stirring occasionally, for five minutes. Add mushrooms. Cook, stirring occasionally, for five more minutes.
  2. Stir in flour, thyme and salt until blended. Stir in stock. Increase heat to medium-high. Cook, stirring, until thickened, or two minutes. Stir in chicken and peas.
  3. Transfer to 23-cm (9 in.) deep or 25-cm (10-in.) deep pie plate. Let cool to room temperature.
  4. Preheat oven to 200°C (400°F). Unfold pastry, checking its fit on top of pie plate. Brush underside of pastry with glaze and place over filling. Trim edge of pastry; crimp or mark decoratively with a fork, if desired. Brush top with glaze. Cut four 2.5 cm (one inch) slits in the centre to allow steam to escape.
  5. Bake until filling is bubbling and pastry is golden brown, or 25 to 30 minutes. Let stand at least 10 minutes before serving.

Nutritional information
Per serving you'll get 393 calories; 22 g protein; 16 g fat (including 5 g saturated fat); 82 mg cholesterol; 39 g carbohydrates, 5 g fibre and 500 mg sodium.

For a dinner that's sure to impress you could start an autumn dinner with a creamy tomato soup, then follow it with this hearty chicken pot pie and a crisp green salad. End the meal with a light lemon mousse!

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