Copper measuring cups and recipe paper
Food and drink

Hotel Bel-Air’s chicken pot pie

December 30, 2020

Here’s our chef’s chicken pot pie recipe so you can recreate it from the comfort of your own home. This much-loved family favourite is a true classic here at Hotel Bel-Air and the ultimate in comfort food – enjoy!
A pot pie in a white bowl


  • 1 medium chicken
  • 3 celery stalks, 2 carrots and 1 onion for poaching
  • 1 gallon/4 litres of water
  • 1 diced carrot
  • 1 diced celery stalk
  • 1 quartered wild onion
  • 1 sliced fingerling potato
  • Bunch of parsley
  • 1 cup of cream
  • 1 cup of butter
  • 1 cup of flour
  • Puff pastry
  • ½ cup egg wash

Serves 4


– Place the whole chicken in a pot with the carrots, celery and onions for poaching and cover with the water.
– Bring the pot to the boil and gently simmer for 30 to 45 minutes.
– While the chicken is poaching, season and roast the diced carrot, celery and sliced potato in the oven for 10 to 15 minutes at 365°F (185°C/gas mark 5) then set aside.
– Once your chicken is cooked, remove it from the pot and strain the poaching liquid through a sieve, retaining the liquid.
– Remove the meat from the chicken and chop roughly.
– Melt the butter in a pan then mix in the flour and continue to heat to form a lightly coloured roux.

A white pot with fresh parsley
Overhead view of chicken pot pie top open


– Add a little of the poaching liquid and continue to stir.
– Keep slowly adding all the liquid followed by the cream and bring to the boil to thicken the sauce.
– In a large bowl, add the roasted vegetables to your chopped chicken and sauce, season to taste and add the chopped parsley.
– Add the pie filling to your pie dish and rollout out the puff pastry.
– Place your pastry on top of the pie filling, making a secure seal around the edges.
– Cover with egg wash and bake for 25 minutes at 375°F (190°C/gas mark 5).

Like the sound of our delicious pie but would be prefer us to cook it for you? If you live locally, we look forward to welcoming you to Wolfgang Puck at Hotel Bel-Air.

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