← THE COLLECTIONRECIPE 067Chicken pot pie.COMFORT /FAMILY CLASSICS0674 servings12 ingredients5 actionsCheck off ingredients and actionsBefore you beginHeat oven to 200°C / 400°F. Use a 23 cm pie dish and keep puff pastry refrigerated until needed.0 / 5 ACTIONS COMPLETECheck an action to complete its ingredients and earlier steps.Swipe sideways to follow the flow →Reset checksButter40 g···Onion, diced1···Carrots, diced2···Celery, diced1 stalk···All-purpose flour40 g···Chicken stock300 ml···Milk150 ml···Cooked chicken, shredded400 g···Frozen peas100 g···Dried thyme½ tsp···Ready-rolled puff pastry250 g···Egg, beaten1···SoftenMelt butter in a saucepan. Cook onion, carrots and celery for 8 minutes.Thicken sauceStir flour into vegetables for 1 minute. Gradually add stock and milk, stirring. Simmer 5 minutes until thickened.Make fillingStir in cooked chicken, peas and thyme. Warm for 3 minutes, then remove from heat and cool for 15 minutes.Top with pastryTransfer filling to dish. Cover with pastry, crimp edges and cut 3 steam slits. Brush with beaten egg.BakeBake 30–35 minutes until pastry is golden and center of filling reaches 74°C / 165°F. Rest 10 minutes.INGREDIENT DETAILS×