Chicken Pot Pie

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!