Chicken Pot Pie

3

Ingredients

  • For the pie filling:

  • 3 whole chicken breasts, bone in, skin on
  • 3 tbsp olive oil
  • Salt and freshly ground black pepper
  • 1.25 litres chicken stock, preferable homemade
  • 2 chicken bouillon cubes
  • 165g unsalted butter
  • 2 onions, chopped
  • 105g plain flour
  • 60ml double cream
  • 2 large carrots, diced and blanched for 2 minutes
  • 285g frozen peas
  • 200g frozen small onions
  • 15g fresh parsley leaves, finely chopped

  • For the pastry:

  • 420g plain flour
  • 1 tsp baking powder
  • 110g vegetable shortening or lard
  • 110g cold unsalted butter, diced
  • 120-160ml ice-cold water
  • 1 egg beaten 1 tbsp of water, for egg wash
  • Flaked sea salt and cracked black pepper
  • Pastry brush

Use imperial measurements

Method

How to make Chicken Pot Pie

1) Preheat the oven to 180°C/gas mark 4.

2) Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice.

3) In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 tsps salt, 1/2 tsp pepper, and double cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.

4) For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in cling film and allow it to rest in the refrigerator for 30 minutes.

5) Preheat the oven to 190°C/gas mark 5.

6) Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8 inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1cm larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Comments