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Chicken Pot Pie

A quick and easy chicken pot pie with a crispy filo pastry topping.

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American
easy
40 min
4
nut-free
Prep: 10 min
Cook: 30 min
0:00 / 0:00
Tyler Butt
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Ingredients
  • •ChickenCooked and browned
  • •OnionsSoftened
  • •Oil
  • •Mushrooms
  • •Garlic
  • •Butter
  • •FlourFor thickening
  • •Chicken stock
  • •Dijon mustard
  • •Tarragon(optional)Fresh or dried
  • •Cream or creme fraiche
  • •1 packet Filo pastryScrunched for topping
  • •Butter or oil spray(optional)For brushing or spraying
Instructions
  1. 1

    Brown the chicken and set aside.

    5 min

  2. 2

    Cook onions in oil until soft.

    5 min

  3. 3

    Add mushrooms and garlic, cook briefly.

    3 min

  4. 4

    Add butter and flour, cook to thicken.

    3 min

  5. 5

    Add chicken stock and Dijon mustard, season.

    3 min

  6. 6

    Add tarragon and cream, return chicken to pan.

    3 min

  7. 7

    Top with scrunched filo pastry, brush with butter or spray with oil.

    3 min

  8. 8

    Bake in oven for 20-25 minutes until golden and crispy.

    25 min

Equipment Needed
oven
pan
brush

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