Comfort and deliciousness in a pot!
One day, while I was still living with my family, I was watching the cooking channel, and I remember watching someone (I can’t remember who the chef was – sorry) make the most dreamy and delicious looking chicken pot pie. And, as usual, the craving to eat what I was seeing hit me hard! I love watching the cooking channel, but man it can leave me in a hungry predicament!
So, determined to cook something new and satisfy the craving, of course, I searched my mom’s cookbooks and found a basic chicken pie recipe. It took a bit of time, and some multi-tasking, to make, but man did it hit the spot! It went down rather well with my family, and Stew seems to love it as well – BONUS!
And here it is, my recipe (because I added and removed some ingredients as I went) for Chicken Pot Pie!
Chicken Pot Pie
For the Pastry
- 225 g All-Purpose Flour
- 180 g Butter
- 60 ml Chilled Water
For the Filling
- 50 g Butter
- 30 ml All-Purpose Flour
- 250 ml Hot Chicken Stock
- 60 ml Cream
- 1 Onion Coarsely Chopped
- 2 Carrots - Sliced
- 50 g Fresh Mushrooms OPTIONAL
- 450 g Cooked Chicken Breast - Cubed
- 50 g Frozen Peas
- 1 Egg - Beaten For Glazing
Salt, black pepper and nutmeg for season
The first step is to make the pastry.
In a mixing bowl, add the flour and cold butter (cut into pieces). Rub the mixture together with your hands until it resembles breadcrumbs. Add in the water and mix together until it forms a ball of pastry. Wrap with cling wrap and place in the fridge for at least 30 mins.
Preheat the oven to 200 degrees Celcius.
Next, we make the Filling. In a large pan, add half of the butter (25g) and allow to melt at a medium heat. Add the carrots and onions, and allow to cook for about 5 mins.
Next, add in the mushrooms (if you want to) and cook for a further 5 mins.
Add in the cooked chicken and frozen peas and allow to cook together at a very low heat (basically just warming it all through)
IIn a medium saucepan, melt the remaining butter (25 g). Whisk in the flour, and allow to cook for 3-4 min, constantly whisking. Add in the cream and whisk together. Season with salt, pepper and nutmeg.
Add the chicken and vegetable mix to your pie dish.
Add the creamy mixture to the chicken and veg mixture and mix it all together.
On a floured surface, roll out the pastry until it is about 2mm thick (it must hold when you lift it without tearing) and big enough to cover the pie dish.
Fold over the edges (rustic is fine) and create a pattern for the top if you wish. Brush the entire pastry with the beaten egg mixture.
Cook the pie for 30 min, or until the pastry is golden brown.