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Individual Truffled Cheddar and Chicken Pot Pie

Video Title: Individual Truffled Cheddar and Chicken Pot Pie
Video Duration: 3:01
Comfort food at its finest, this pot pie recipe is elevated with the addition of a quality cheddar cheese, and truffle. If available, you can use truffle-infused cheddar.
Serves: 6
Prep Time: 30 min
Cook Time: 1 hour

Ingredients

1 tbsp vegetable oil
1 medium onion, 1/4 inch dice
4 carrots, peeled and 1/4 inch dice
4 medium potatoes, peeled and 1/4 inch dice
½ cup smoked cheddar, grated (see tip)
2 cups chicken stock
⅓ cup unsalted butter
⅓ cup all-purpose flour
1 cup whipping cream
4 cups cooked chicken breast, cubed
¾ cup green peas
1 tbsp fresh thyme, chopped
1 tsp salt
¼ tsp pepper
1 small black truffle, sliced super thin, optional (see tip)
8 oz frozen puff pastry, thawed
1 egg, beaten

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

  1. Preheat the oven to 375ºF (190ºC).

  2. Heat oil in a large skillet over medium heat.

  3. Add onion, carrots and potato. Cook, stirring for about 5 minutes.

  4. Add ½ cup of the chicken stock. Cover and simmer for about 5 minutes until the vegetables are tender. Set aside.

  5. Melt butter in a large saucepan over medium heat.

  6. Add flour and cook, stirring constantly until bubbling hot but not browned.

  7. Whisk in remaining stock and cream. Cook and stir until the sauce is thickened and smooth.

  8. Add cheddar cheese. Stir to incorporate.

  9. Stir in vegetable mixture, chicken, peas, thyme, truffle (if using) and salt and pepper. Simmer for 2 to 3 minutes.

  10. Pour filling into 6 10-12 oz ovenproof soup bowls. Set aside.

  11. On a lightly floured surface, roll out puff pastry as thinly as possible.

  12. Cut rounds slightly larger that tops the soup bowls. Place pastry over filling.

  13. Brush lightly with the beaten egg and with a sharp knife make a cut in the tops of the pastry to allow steam to escape.

  14. Bake in the oven for 30 minutes or until the pastry is puffed and golden and the filling is bubbly.

  15. The pot pies are lovely served right away and can cool on the plate if necessary.

Helpful Tip

If using truffle, use regular aged cheddar. If omitting the truffle, try the recipe with smoked cheddar or truffle cheddar.

Nutrition Info

Per 500 g serving Amount
Calories820
Protein45 g
Fat45 g
Saturated Fat20 g
Carbohydrate59 g
Fibre6 g
Sugar7 g
Cholesterol180 mg
Sodium840 mg
Per 500 g serving % Daily Value
Potassium1200
Calcium225
Iron4