Spring chicken pot pie served in a pie dish

Spring chicken pot pie

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(6 ratings)

Prep: 15 mins Cook: 1 hr, 5 mins


Serves 6

Celebrate Easter with this spring chicken pot pie. It's kinder on your wallet than the traditional roast lamb, and equally enjoyable

Nutrition and extra info

  • uncooked

Nutrition: Per serving

  • kcal577
  • fat38g
  • saturates18g
  • carbs30g
  • sugars5g
  • fibre5g
  • protein23g
  • salt1.6g


  • 4-6 skinless, boneless chicken thighs
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 100g smoked bacon lardons
  • 2 leeks, sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 3 tbsp plain flour
  • 100ml white wine (or extra stock)
  • 200ml chicken stock
  • 200g crème fraîche
  • 100g frozen or fresh podded peas



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 1½ tbsp Dijon mustard
  • small bunch of tarragon, chopped



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 320g sheet puff pastry


  1. Season the chicken thighs with some salt and pepper. Heat the oil in a heavy-based saucepan and fry the chicken for 3-4 mins on each side until lightly golden, then transfer to a plate. Add the bacon to the pan and fry for 5 mins until golden. Tip in the leeks and fry for another 5 mins.

  2. Sprinkle the flour over the leeks and bacon, and stir until combined. Add the wine, if using, and bubble for a few minutes, then add the stock and stir well. Slice the chicken and return it to the pan – don’t worry if it’s not fully cooked through at this point, it will finish cooking in the oven.

  3. Stir in the crème fraîche, peas, 1 tbsp mustard and the tarragon, and bubble for a few minutes until thick and saucy. Add a splash more stock or water if it seems too thick Remove the pie filling from the heat. Whisk the remaining ½ tbsp mustard with the egg in a bowl.

  4. Heat the oven to 200C/180C fan/gas 6. Spoon the filling into a pie dish with a lip and use some of the egg mix to brush the sides of the dish. Unroll the pastry over the top of the pie and crimp the edges against the sides of the dish, then cut away any excess with a knife. Will keep frozen, well covered, for up to three months.

  5. Brush the remaining egg glaze over the pie and make a small steam hole in the middle. Bake for 40 mins until golden and puffed. Serve with buttered new potatoes and steamed greens or carrots, if you like.

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Comments, questions and tips

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9th May, 2020
Fabulous recipe for chicken pie - cheap, tasty and easy, and the family loved it - what more could you want? I can see this becoming one of my staple recipes.
dorothyr's picture
8th Apr, 2020
This is a fabulous recipe! Wasn't sure about using chicken thighs but it worked perfectly. I used smoked back bacon instead of lardons. Needed more liquid than stated. One of the top chicken pies in my opinion. Will definitely make again.
17th May, 2020
Easy and delicious, added a little extra stock as we didn’t have any wine and substituted the tarragon for dried Italian herbs, would definitely make again.
pedro49's picture
12th Apr, 2020
can i use chicken breasts for this ? thanks in advance !
Esther_Deputyfoodeditor's picture
15th Apr, 2020
Hello, Esther from the food team here! Yes you could use chicken breasts. Slice the chicken breast in to strips before cooking and skip out the chicken slicing at step 2. Thanks for your question!
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