chicken pot pie

Recipe type: main dish
Prep time: 20 mins
Total time: 1 hour 20 mins

The recipe is developed by Hanady Awada who is blogger @ Recipe Nomad and Food File Contributor for Shanghai Family Magazine. For more inspiration see .


500gr chicken legs

2 carrots, diced

1/2 onion, diced

2 stalks celery, diced

4 ounces/140 g green beans, cut small

2 potatoes, peeled and diced

6-8 mushrooms, diced

1 bay leaf

1 cinnamon stick

1 teaspoon dried thyme

salt and pepper

3 tablespoons flour

2 cups / 500ml milk

1 cup chicken broth

1 sheet puff pastry

egg wash (1 egg+1 tsp water).


Boil the chicken legs with the bay leaf, cinnamon stick and 1/2 onion. Season with salt and pepper. When cooked through, shred the chicken. Strain the bay leaf, cinnamon stick and onion. Reserve 1 cup of chicken broth.

In another pot boil 2 cups water with 2 tbsp salt. In batches, blanch the carrots, potatoes, celery and green beans in boiling water for 3 minutes.

Remove from water and place in a bowl of ice cold water to stop the veggies from cooking further. Set aside the vegetables and drain the water.

In that pan, melt the butter and sauté the onions until soft. Add the flour, thyme, salt and pepper. Stir well and slightly brown the flour. Slowly pour in the milk and stir until thick and bubbly, stirring frequently for 5-8 min. 

Add the chicken broth, chicken and vegetables. Cook for 5 min.

Spread the chicken mixture in the bottom of a 9×13 pan. Place the puff pastry over the mixture and press against the sides. Brush with the egg wash mixture. Use a knife to cut 3 slits in the top of the crust. Bake at 4250F (2200C) for 30 min. Serve immediately.

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