Chicken Pot Pie

Name: Chicken Pot Pie
Total time: 3600 s
Yield: 4 Servings
Cuisine: British
Ingredients: 400 g Chicken Fillets *I used Thigh Fillets; 1 clove Garlic *finely chopped; 1 Onion; 1 stalk Celery *optional; 1 Carrot; 1 Potato; 1 tablespoon Oil; 20 g Butter; 2 tablespoons Plain Flour; 1/2 cup Chicken Stock; 1/2 cup Milk; 1/4 cup Peas *frozen is OK; 1/4 cup Corn Kernels *frozen is OK; 100 g Butter *softened; 1 cup Plain Flour *plus extra; 1 pinch Salt; 1 Egg *save 1 tablespoon for brushing; Note: You can use 2-3 tablespoons Cold Water instead of Egg. The softness of the pastry can be adjusted by adding extra Cold Water OR extra Flour

Hiroko Liston @hirokoliston

Melbourne, Australia

It’s January now. In Melbourne where I live, it is summer and supposed to be hot, but it’s been cold last few days. I wanted to cook something warm and comforting today. So, I decided to bake this Chicken Pot Pie. Shortcrust Pastry is not hard to make, but you may prefer using store-bought Pastry. I prefer Shortcrust Pastry, but Puff Pastry can be used.

Hiroko Liston @hirokoliston

Saved

Ingredients

1 hour

4 Servings

400 gChicken Fillets *I used Thigh Fillets
1 cloveGarlic *finely chopped
1Onion
1 stalkCelery *optional
1Carrot
1Potato
1 tablespoonOil
20 gButter
2 tablespoonsPlain Flour
1/2 cupChicken Stock
1/2 cupMilk
1/4 cupPeas *frozen is OK
1/4 cupCorn Kernels *frozen is OK
Shortcrust Pastry
100 gButter *softened
1 cupPlain Flour *plus extra
1 pinchSalt
1Egg *save 1 tablespoon for brushing
Note: You can use 2-3 tablespoons Cold Water instead of Egg. The softness of the pastry can be adjusted by adding extra Cold Water OR extra Flour

Saved

Steps

1 hour

1

Cut all Vegetables into small pieces, cut Chicken Fillets into small bite-size pieces.
2

Heat Oil in a large frying pan OR pot, cook Chicken and all Vegetables, except for Peas and Corn, until cooked. Vegetables don’t need to be absolutely soft.
3

Add Butter, then add Flour, and stir to combine. Add Chicken Stock and Milk, stir until thickened, and add Peas and Corn, and mix to combine. Set aside and cool. *Note: The mixture must be thick. If it is watery, add Corn Starch mixed with Water OR Milk, and cook until it is thick.
4

To make Shortcrust Pastry, place Flour and Salt in a large bowl, add Butter and rub in with fingertips until the mixture resembles breadcrumbs. Add Egg (OR COLD Water) and mix to combine. *Note: This process can be done using a food processor.
5

Knead the dough gently on a lightly floured surface and shape into a disc. If it is too soft to work with, leave it in the fridge until firm.
6

Fill a pie dish with cooled Chicken mixture.
7

Roll the Shortcrust Pastry to the size larger than the pie dish, cover the Chicken mixture, and trim off the pastry. You may wish to make a pattern on the edges. Make some cuts in the pastry and brush with the saved Egg.
8

Place the pie dish on a baking tray and bake for 35 to 40 minutes OR until nicely browned and cooked through. If it is getting dark too quickly, lower the heat.