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Chicken pot pie with stuffing balls

Chicken pot pie with stuffing balls


Our ready made gingerbread stuffing takes this pie to the next level

  • Feeds 4 Feeds 4
  • Ready in 45 minutes

Each serving contains

  • Energy
    3081kj 740kcal
  • Fat
    High 66%
  • Saturates
    High 88%
  • Sugar
    Low 12%
  • Salt
    High 34%

% of adult’s reference intake | Carbohydrates per serving : 45g


  • 2 tbsp Co-op olive oil
  • 520g pack Co-op British chicken thighs, sliced into strips
  • 2 rashers Co-op British smoked streaky bacon, sliced
  • 8 Co-op Irresistible gingerbread and apricot stuffing balls
  • 2 Co-op British leeks, sliced
  • 1 tbsp Co-op plain flour
  • 150ml chicken stock, made with ½ stock cube
  • 150ml Co-op semi-skimmed milk
  • 1 tsp Dijon mustard
  • 320g sheet puff pastry
  • 1 Co-op British free range egg, beaten


  1. Preheat the oven to 220°C/fan 200°C/Gas 7
  2. Heat 1 tbsp of the olive oil in a large ovenproof frying pan over a medium-high heat and cook the chicken for 8-10 mins, until golden and cooked through. Remove from the pan and set aside
  3. Add the remaining oil and cook the bacon, stuffing and leek slices for 6-8 mins, until golden
  4. Sprinkle in the flour, stirring to coat everything, and cook for 1 minute
  5. Stir in the stock and milk, then cook another 1-2 mins to thicken, stirring constantly
  6. Return the chicken to the pan, add the mustard and season
  7. Unroll the pastry sheet and cut a circle a little larger than the top of your pan
  8. Drape the pastry over the filling and tuck it in around the edges. Brush with the egg, then bake for 20 mins, until the pastry is risen and golden
  9. Rest for 5 mins, then serve straight from the pan

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