Irish Pot Pie
Recipe type: Entree
Cuisine: Irish
Prep time: 
Cook time: 
Total time: 
Serves: 4 pot pies
My husband is Irish, born and raised on another beautiful island, and he laments at many family Sunday dinners that chicken and ham are not served alongside each other here in Newfoundland. Many trips to Ireland and Irish pubs in New York had me rethinking his family tradition. This pie is comfort food for us.
  • 3 Tbsp (45 mL) Herbed Butter, divided (see p. 23) or plain butter
  • 2 large leeks, white and light green parts only, thinly sliced
  • 3 celery stalks, diced small
  • ¼ cup (60 mL) all-purpose flour
  • 2 cups (500 mL) salt-free chicken broth
  • 2 tsp (10 mL) chopped fresh thyme
  • 1 tsp (5 mL) chopped fresh basil
  • 1 tsp (5 mL) Dijon mustard
  • ½ cup (125 mL) whipping cream
  • 2½ cups (625 mL) medium diced, cooked chicken
  • 1 cup (250 mL) medium diced, cooked ham
  • 1½ cups (375 mL) chopped baby kale
  • 1 cup (250 mL) frozen peas
  • ½ tsp (2 mL) salt
  • ½ tsp (2 mL) freshly ground pepper
  • 1 sheet puff pastry
  1. Preheat the oven to 400°F (200°C). Using 1 Tbsp (15 mL) Herbed Butter, lightly grease 4 individual ovenproof bowls. (I use onion soup bowls.)
  2. Melt remaining butter in a large saucepan over medium heat. Add the leeks and celery and stir into the butter, coating the vegetables. Heat until leeks and celery are cooked, stirring once or twice. Sprinkle flour over vegetables. Add chicken broth and stir or whisk to remove lumps. Add thyme, basil and mustard. Whisk in cream and bring to a gentle boil. Add chicken, ham, kale, peas, salt and pepper. Spoon into prepared dishes.
  3. On a lightly floured board, roll puff pastry into a 12-inch (30 cm) square. Cut into quarters and lay on top of prepared dishes. Make a slit in the centre of each piece of pastry.
  4. Bake for 15–20 minutes or until pastry is golden brown.
Recipe by Noshing With the Nolands at