17 December, 2023

Chicken Pot Pie

Ingredients 

2 TBSP butter
1 medium (or ½ large) onion, peeled and chopped (alternate: 1 shallot)
1½ celery stalks, trimmed and cubed
1 medium carrot, peeled and chopped
1 medium potato, peeled and cubed
3 TBSP all-purpose flour, plus extra to dust
1 cups chicken stock
½ cup light cream
Sea salt and black pepper
½ lb skinless, boneless chicken breasts, cubed
(5 oz?) pie crusts, or ready-made all-butter puff pastry
1 medium egg mixed with 1 Tbsp water (egg wash), for glaze
(Consider adding chopped/crumbled bacon before adding the top.)

Instructions

Melt the butter in a large, wide pan and add the onion, celery, carrot, and potato. Saute gently for 10 minutes or until the vegetables are soft. 

Add the flour and stir well. Cook, stirring frequently, for another 2 minutes to cook out the flour.

Pour in the stock and cream and season well with salt and pepper. Bring to a simmer and cook, stirring, for about 5 to 10 minutes until thickened. 

Add the chicken and simmer for 5 minutes or until the pieces are just cooked through. Taste and adjust the seasoning. Take the pan off the heat and let cool slightly.

Preheat the oven to 400F. Spoon the chicken filling into one medium or 2 individual pie dish(es) or cast iron frying pan to fill to just below the rim(s).

Roll out the pastry on a lightly floured counter to a large circle, 1/8 inch (3mm) thick. Cut out a circle (or 4 small ones) large enough to form pie lid(s).

Re-roll the trimmings and cut long strips to fit around the rim of the dish(es). Brush the rim(s) with water, position the pastry lid on top and crimp the edges to seal. If you wish, decorate the top of the pie with leaves cut from the pastry trimmings. 

Brush the pastry with egg wash to glaze.

Bake the pie in the oven for 40 to 50 minutes or until the pastry is golden brown and the filling is bubbling hot. Let stand for a few minutes before serving.


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