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Home Dish Chicken Pot Pie

Chicken Pot Pie

Name: How to cook Chicken Pot Pie - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 Servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Chicken Pot Pie

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.

Ingredient

Food ration :

4 Servings

Cooking time :

1 hour

400 g

Chicken Fillets *I used Thigh Fillets

1 clove

Garlic *finely chopped

Onion

1 stalk

Celery *optional

Carrot

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

Egg *save 1 tablespoon for brushing

Cooking instructions

* Step 1

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

* Step 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.

* Step 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.

* Step 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.

* Step 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.

* Step 6

Fill a pie dish with cooled Chicken mixture.

* Step 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.

* Step 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.