Chicken Pot Pie with Sage & Chestnut Pastry

September, 2019

Love pot pie but never have the leftovers to make it? Pick up a rotisserie chicken from the deli. We did, and it couldn’t have made a more delicious pie.


4 tbsp butter

1/2 cup finely chopped onions (or leeks)

1/2 cup finely chopped carrots

1/2 cup finely chopped celery

3 cups leftover cooked chicken or turkey, shredded

1 cup frozen peas

1/4 cup flour (for thickening)

3 cups chicken stock (low sodium, if you like)

1/4 tsp turmeric

Salt and pepper to taste

Fresh thyme to taste

For the pastry

400 g store-bought puff pastry

1 cup roasted and peeled chestnuts

3 sprigs of fresh sage leaves, roughly chopped

1 egg, beaten with a pinch of salt

Preheat your oven to 375˚F.

Melt the butter in a large pot over medium-high heat, and then add the onions, carrots and celery. Cook them, stirring occasionally, until the onions start to turn translucent (about 5 minutes).

Stir in the shredded chicken and the frozen peas, and give it all a good mix. Next, sprinkle in the flour, and stir until it’s completely incorporated. Let the flour cook for 1 minute, and then pour in the chicken stock. Stir and let simmer over medium heat. Once the sauce begins to thicken and bubble up (about 5 minutes), add the turmeric, salt, pepper and thyme. Turn off the heat, and pour the mixture into a 9-by-13-inch baking dish.

On a floured surface, roll your puff pastry into a rectangle that’s double the size of your baking dish. Crumble the chestnuts over one-half of the pastry, and sprinkle with the fresh sage. Fold the other half of the pastry over the chestnuts and sage to cover, and gently roll the pastry into a rectangle big enough to cover your baking dish. Drape your pastry over the pie filling, and tuck the sides into the dish. Gently score the pastry with a series of diagonal cuts (vents), and brush with your beaten egg. Bake for 40 minutes or until the pastry is puffy and golden.