Chicken Pot Pie

Our Chicken Pot Pie makes for the ultimate show-stopping main course and is particularly suited for weekend and holiday hosting. The combination of spinach, carrots, and kale ensure this dish will not be lacking in heartiness, all-while the spice mix is designed to give this chicken pot pie a much-needed kick. 

This delicious recipe can be entirely prepared in our Rectangular Roaster, minimizing cleanup. This versatile piece of cookware is ideal for baking the filo until it is perfectly golden, delivering superior heat retention. The end result is a wonderfully-crafted chicken pot pie bubbling with flavour. 

Our Chicken Pot Pie recipe makes for a great addition to any dinner table, serving up a hearty and healthy meal in style. This recipe can be prepared in under two hours, serving between six and eight people at a time, offering a family-friendly recipe. Be sure to grab all the ingredients on your next grocery run and follow the steps below before tackling this traditional chicken pot pie recipe.

Preheat the oven to 400°F (200°C).

In a large pot, melt 2 tbsp (30 ml) of the butter over medium heat. Add the leeks and season with salt. Cook, stirring, about 5 minutes or until softened. Add the carrots and garlic. Cook for 3 minutes, stirring occasionally. Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.

Add the chicken, spinach, kale, stock, cream and mustard. Season with salt and pepper. Simmer gently until the sauce has thickened and the kale and spinach have wilted, about 5 minutes. Stir in the fresh herbs and adjust the seasoning.

Transfer the mixture to the Roaster. Cut the filo sheets into 4 squares. Melt the remaining butter. Lightly brush each square of filo with butter, scrunch into the shape of a flower and place over the chicken mixture. Continue until the entire surface of the pot pie is covered in filo flowers.

Bake for 20 minutes, until the filo is nicely golden. Let sit for 10 minutes before serving.