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Chicken Pot PIe

WITH Sarah McCarthy

Dinner/Lunch • 1 hr 15 Min • Serves: 6 • Cost: $13.20 ($2.20 Per Serve)

A wonderful freezer-friendly meal. Freeze into individual portions or as one whole pie. Packed with protein to help support your immune system this winter.


Chicken and broth:

  • 600g chicken breast
  • 2 cups milk
  • 1 cup water
  • 3 tsp chicken or vegetable stock powder
  • 1 tsp dried thyme, optional

Chicken pie: 

  • 1 large onion, chopped
  • 2 large carrots, chopped
  • 3 celery stalks, chopped
  • 2 garlic cloves, minced
  • 3 tbsp butter
  • 1 tsp dried thyme
  • 1/3 cup flour
  • 1/2 cup grated parmesan
  • 1 cup frozen peas
  • 2 sheets puff pastry
  • 1 egg, lightly whisked
  • Salt + pepper


  1. Preheat oven to 180C and remove puff pastry from freezer to partially thaw.
  2. Place milk, water and stock powder in a large saucepan.
  3. Bring to a very gentle simmer over medium heat, add chicken and thyme.
  4. Place lid on, simmer gently on medium low for 15 minutes.
  5. Remove chicken, shred, or dice. Cover pot and set poaching liquid aside.
  6. Melt butter in a large pot over medium high heat. Add garlic and onion, cook for 2 minutes.
  7. Add thyme, carrot and celery, cook for 3 minutes or until carrot is softened.
  8. Add flour and stir for 1 minute.
  9. Add about half the reserved poaching liquid and stir until all flour is combined – it will be a thick sludge.
  10. Add remaining poaching liquid, parmesan and pepper. Stir.
  11. Add chicken and peas, stir.
  12. Once mixture is heated, cook for 3 minutes to thicken the sauce, stirring regularly.
  13. Remove from heat. Spoon into your pie dish (or dishes). Cool in fridge at least 30 minutes.
  14. Brush edge of the pie dish/dishes with egg.
  15. Top with puff pastry, folding down the edges. Cut extra pastry off.
  16. Brush pastry with egg. Cut a 2cm slide in the middle with a small knife.
  17. Bake 35 – 40 minutes until deep golden.