Chicken Pot Pie
55 min
Comfort food at its finest — creamy chicken and vegetables under a golden puff pastry lid. Makes the whole house smell incredible.
chickenbakedcomfort food
Tender chicken breast wrapped in cured ham and filled with flavorful cheese. Served with sweet potato mash and tomatoes. Choose quality chicken and good cheese for best results.
Instructions
- 1
Cut a slit in each chicken breast so you can stuff them with cheese and basil. Fold together and wrap the chicken in cured ham (or bacon).
- 2
Brown the chicken in butter until golden all around. Continue cooking in the oven at 180°C until they reach a core temperature of 68°C.
- 3
Add the cherry tomatoes to the oven with the chicken for the last 5 minutes. Let the chicken rest for 5 minutes before serving.
- 4
Peel and cut the sweet potatoes into even pieces. Boil until completely tender, about 20 minutes.
- 5
Drain the water and mash the sweet potatoes with a blender or immersion blender. Add butter and crème fraîche and mix well. Season with a little lemon juice, salt, and pepper.
Per average serving
732
Calories
kcal
84.5
Protein
g
13.6
Carbs
g
36.2
Fat
g
2.3g
Fiber
4.3g
Sugar
2735mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
732
Calories
kcal
84.5
Protein
g
13.6
Carbs
g
36.2
Fat
g
2.3g
Fiber
4.3g
Sugar
2735mg
Sodium
Tips from the kitchen
- Cut the slit along the side of the breast, not all the way through. You want a pocket for the cheese, not two flat pieces. A small opening keeps the cheese from leaking out while it bakes.
- Wrap the ham snugly and place the seam side down when you brown it. That way the ham seals itself to the chicken and won't unravel in the pan.
- Get a thermometer in the thickest part and pull the chicken at 68°C. It carries on cooking during the rest, so don't wait for higher numbers or the meat dries out.
- Add the cherry tomatoes whole and only for the last 5 minutes. Any longer and they collapse into the pan. You want them just starting to split.
- Drain the sweet potatoes well before mashing. Sitting water makes the mash loose, and then the crème fraîche has nowhere to go.
Ways to vary it
- If you want a sharper bite, swap the cheese for blue cheese instead of a milder flavorful one. A little goes a long way inside the pocket.
- Bacon works in place of the cured ham if that's what you have. It crisps up more in the pan, so watch it while browning.
- You can stir a spoon of pesto into the sweet potato mash instead of plain basil in the chicken, which leans the whole plate a bit more herby.
Storage & leftovers
Keeps in the fridge for up to 3 days in a sealed container. The chicken freezes fine, but the sweet potato mash goes a little grainy once thawed, so I'd freeze them separately if at all. Reheat the chicken gently in the oven at 150°C until just warmed through so it doesn't dry out, and warm the mash on the stove with a splash of crème fraîche.
What to serve with it
A green salad with a sharp vinaigrette cuts through the ham and cheese nicely. A glass of cold white wine doesn't hurt either.
UC
By Untrained ChefPublished 3 February 2026 · Updated 11 July 2026
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