Deconstructed Chicken Pot Pie

This week I decided to tackle my first ever rough puff pastry from scratch. It was so easy, I should have done it ages ago.

I have been watching Masterchef lately, so naturally I went to Gordon Ramsey’s recipe for rough puff pastry and began there. It turned out perfectly!

Deconstructed Chicken Pot Pie

  • Servings: 4
  • Difficulty: easy
  • Print



  • 1 cup + 2 tsp flour
  • 1 tsp fine sea salt
  • 2 sticks of butter, at room temperature, but not soft
  • about 2/3 cup cold water


  • 3 small potatoes, peeled and diced
  • 1 large carrot, peeled and diced
  • 1 cup frozen peas
  • 1 1/2 cup chicken, cooked and diced
  • 2 1/2 cups chicken broth
  • 1/2 cup whole milk
  • 2 tbs flour
  • salt and pepper to taste



  • Sift the flour and salt into a large bowl. Roughly break the butter in small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.
  • Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with cling film and leave to rest for 20 mins in the fridge.
  • Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.
  • Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Repeat up to 4 times for great layers. Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.


  • Bring chicken broth to a boil and add in potatoes. Boil until almost done and add in carrots. When carrots and potatoes are tender add in peas and chicken and turn heat down to a simmer.
  • In a small bowl, whisk flour and milk together until smooth. Pour milk into the pot and stir until thickened.
  • Season with salt and pepper to taste.


  • Roll out pastry until about 1/4 inch thick.
  • Using a bowl or very large cookie cutter, cut out 4 circles of dough and bake at 35oF for 15 minutes or until golden. You can egg wash the top for an even more golden color.
  • Place filling in a bowl and top with pastry.



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