SRC | Chicken Pot Pie

I'd like to introduce you to Sarah, the brains behind The Pajama Chef.  I love that Sarah learnt to bake cookies at her grandma's knee (very envious) and I love that she would wear pajamas all day, every day if she could.  A girl after my own heart.  I also love that Sarah is my secret blog for this month's Secret Recipe Club.

Choosing this month's recipe was a toss up.  I was craving her Cilantro/Lime Hummus, but then I saw three little words that for some unknown reason make me smile, clap my hands and wiggle my bum at the same time every time.



Chicken Pot Pie

(see Sarah's recipe here)


Coconut oil | 500g skinless chicken thighs, chopped into 1 inch cubes | 1 carrots, diced | 2 celery sticks, diced] | 1 corn cob, kernels removed | 1 onion, diced | 2 cloves garlic, minced | thyme sprigs, chopped | 6 tablespoons plain flour | 85g butter | 4 cups chicken broth | 1/4 cup whole milk, room temperature

For the Mashed Potato | 4 large potatoes | Knob of butter | Sea salt | Milk, as required

Serves 4


  1. Preheat oven to 180 degrees.
  2. Place potatoes into a pot of cold salted water and bring to the boil.  Simmer until potatoes are cooked through then drain thoroughly.  Mash with a pinch of salt, knob of butter and a little milk until light and fluffy.  Set aside.
  3. Meanwhile, heat a little coconut oil in a large oven proof pot (dutch oven) and brown chicken in batches.  Remove and set aside.
  4. In the same pot using the oil still in the pan, soften the onions, carrots celery, corn and thyme for approximately 10 minutes.  Add garlic and cook for a further minute.  Remove and set aside.
  5. Again, in the same pot, melt butter over medium heat then add flour and stir constantly, making a roux. Cook for another 4-5 minutes, or until roux darkens slightly then slowly stir in chicken broth and cook whilst continuously stirring for another 3 minutes or so while sauce thickens, then remove from heat and stir in milk. Taste for seasoning.
  6. Return chicken and vegetables to the pot and toss through the sauce.  Top with the mashed potato, then bake for approximately 30-35 minutes.

I changed Sarah's recipe slightly due to ingredients I had fresh on hand, including using fresh corn instead of frozen, whole milk instead of half and half, and the obvious one.....a topping of mashed potato instead of pastry.  As the weather is turning cooler here in Melbourne, all I've been craving is mashed potato!