FORGOT YOUR DETAILS?

Chicken Pot Pie

by / Saturday, 30 September 2017 / Published in Latest posts, Nothing to Cook Blog

Filling ingredients:

  • 2 tbls butter mixed with ¼ cup flour – keep aside
  • 1 tbls cornstarch mixed with ½ cup milk – keep aside

 

  • 1 onion diced
  • 1 carrot diced
  • 1 celery stalk diced
  • 1 huge potato cubed
  • 2 cups raw chicken diced, mixed with 1 tbls Worcestershire sauce and seasoned with salt and pepper and the herbs
  • ½ cup peas
  • 1 cup chicken broth for a richer saucier filling or water
  • 1 tsp thyme
  • 1 tbls sage
  • 1 tbls parsley
  • 1 tbls curly parsley
  • 1 tbls chives
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • 1 tbls lemon juice
  • 1 tsp pepper
  • salt

 

Method:

  • Melt the butter and saute the onion, carrot, celery and potatoes.
  • Add the chicken, salt and pepper and simmer for 10 minutes until the potatoes are just tender.
  • Add the rest of the spices.
  • Add the kneaded butter and stir until dissolved.
  • Next add the cornstarch mixture and bring to a boil.
  • Stir in the peas and add the lemon juice and let the mixture cool.

 

Pastry – makes two 9 inch pie crusts

  • 2 1/2 cups flour
  • 1/2 tsp salt
  • 1 cup cold margarine
  • 1/4 cup ice water
  • 1 tablespoon white vinegar
  • Milk or beaten egg for brushing

 

Method:

  • In a food processor, combine the flour and salt.
  • Add the margarine and pulse a few seconds at a time until the mixture resembles breadcrumbs.
  • Add the water and vinegar, and pulse again until the dough just begins to form. Add water 1 tablespoon at a time.
  • Remove the dough from the food processor and form into two balls.
  • Refrigerate for 30 minutes or overnight.
  • Preheat the oven to 200 °C.
  • Roll out the dough and line a 9-inch pie plate.
  • Roll out the other ball for the top.
  • Spoon the chicken filling into the crust. Brush around the dough with milk and cover with the second sdough.
  • The milk acts as a binding agent to seal the edges of the pie.
  • Flute the edges and brush the top of the pie.
  • Bake for 30-40 minutes until the pastry is golden brown.

 

(Double the recipe for 2 pies)

Be brave and play with the herbs and spices to give the classic chicken pot pie that extra kick.

Enjoy!

Tagged under:

Leave a Reply

You must be logged in to post a comment.

TOP