Simpler Recipes
Chicken Pot Pie

Chicken Pot Pie

Prep: 15 min Cook: 60 min 4 servings

Originally from Recipetineats

Instructions

  1. 1Place milk, broth and stock powder in a large saucepan. Bring to a very gentle simmer over medium heat, add chicken and thyme.
  2. 2Place lid on, simmer gently on medium low for 15 minutes (do not boil, can make milk split).
  3. 3Remove chicken, shred or dice (don't worry if inside a bit uncooked). Cover pot and set poaching liquid aside.
  4. 4Melt butter in a large pot over medium high heat. Add garlic and onion, cook for 2 minutes. Add thyme, carrot and celery, cook for 3 minutes or until carrot is softened.
  5. 5Add wine. Stir, scraping the bottom of the pot, and cook for 1 1/2 minutes or until wine is mostly evaporated.
  6. 6Add flour and stir for 1 minute.
  7. 7Add about half the reserved poaching liquid and stir until all flour is incorporated - it will be a thick sludge.
  8. 8Add remaining milk broth, parmesan, pepper. Stir.
  9. 9Add chicken and peas, stir.
  10. 10Once mixture is heated (you'll see steam), cook for 3 minutes to thicken the sauce, stirring regularly. (Note 3)
  11. 11Remove from heat. Spoon into oven proof pots - 4 large or 6 small (Note 4). Cool in fridge at least 30 minutes. (Note 5)
  12. 12Meanwhile, remove puff pastry from freezer to partially thaw. Then use a bowl as a guide to cut rounds from the pastry about 2.5cm / 1" wider (all the way around) than the pots - be generous!
  13. 13Preheat oven to 180C/350F.
  14. 14Brush edge of pots with egg. Top with puff pastry, folding down the edges.
  15. 15Brush pastry with egg. Cut a 2cm / 2/3" slide in the middle with a small knife.
  16. 16Bake 35 - 40 minutes until deep golden.
  17. 17Serve immediately!
comfort-food hearty classic poultry