Dinnertime: Chicken Pot Pie Recipe

So lately I’ve still be carrying on my vibe of cooking absolutely anything and everything and learning new stuff. My most recent of course – Chicken Pot Pie.

It sounds crazy but I’ve never actually made a pie before, so I decided now would be a pretty great time to learn. I was actually amazed at how simple it was to make and how quick too – I managed to make it all within 45mins including prep time!

So the recipe (to serve 6):

  • 1/2 Cup Butter
  • 2 Small Leeks / 1 Onion Chopped & Green Beans
  • 1/2 Cup All Purpose Flour
  • 500ml Chicken Stock / 1 can Chicken Broth
  • 3/4 Teaspoon Salt
  • 1/4 Teaspoon Freshly Ground Pepper
  • 1/2 Cup Frozen Peas
  • 2 Cups Frozen Mixed Vegetables
  • 1/3 Cup Parsley (Fresh or Herb)
  • 1 Tablespoon Chopped Fresh Dill (Fresh or Herb)
  • 4 Chicken Breast Fillets Chopped
  • 1 Pack of Jusrol Shortcrust Pastry (2x Block Pack)
  • 1 Large Egg Yolk & 1 Tablespoon Water
  1. Preheat oven to 205 degrees centigrade.
  2. Melt the butter over a medium heat and saute leeks (or green beans and onions) for 7 minutes. Sprinkle flour over them and cook stirring constantly for a further 3 minutes.
  3. Whisk in chicken stock, salt and pepper and bring to a boil. Remove from the heat and add in peas, mixed vegetables, parsely, dill and chicken. Mix well.
  4. Roll out the one of the pastry blocks to a 1″ thickness and line your pie dish. Pour in the heated filling and then cover with the last pastry block rolled out to the same thickness.
  5. Seal using the edge of a fork. Whisk together the egg yolk and water and coat the top of the pie. Cut 4-5 vents in the pastry at the top and pop in the oven for 30-35 minutes until pastry is golden brown and mixture is bubbling.
It’s super simple and makes for a great meal with additional veg and baby potatoes with gravy! I’ve made it twice now and am finally beginning to experiment more with the different veg combinations I use in there!

Chicken Pot Pie

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