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Family Recipes, Made Simple!

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Chicken Pot Pie

Servings : 4 to 6 people

Equipment needed : One round 9 inch pie dish, rolling pin

Ingredients

1 Tbsp unsalted butter

2 Onions, diced

1 Pound (450g) carrots, diced

2 Celery ribs, finely sliced

Optional : Garlic, minced

Pinch of salt & pepper

2 tsp Tomato paste

2 tsp fresh thyme, finely chopped

1/2 Cup all purpose flour

2 1/2 Cups chicken broth 

4 Cups of cooked, shredded chicken

1/2 Cup heavy whipping cream

2 Tbsp white wine

1 Cup frozen peas

1/4 Cup fresh parsley

1 Package of pie dough

1 Large egg, beaten to glaze the top

 

Savory Shortcrust Pastry : Makes 2 pounds (1 kg)

1 Cup cold, unsalted butter, cut into small cubes

4 ¼ Cups all-purpose flour, plus extra for dusting

Half cup grated cheddar cheese

Pinch of salt

A splash of milk (approx. 1 cup)

2 Large eggs, beaten

Optional : thyme or rosemary leaves to add flavour

Preparation

  • Whisk the eggs and milk together in a small bowl.
  • In another bowl, add the flour, cheese, salt and butter (and herbs), using your fingertips to combine until it becomes crumbly like breadcrumbs.
  • Gradually add the eggs and milk, and gently work together until you get a ball of dough.
  • If the dough seems a bit dry, add a little extra milk until it all comes together.
  • You can divide the ball of dough into 4 smaller balls, sprinkle flour over them and cover with plastic wrap, and put into a freezer bag until ready to use.
  • Otherwise, refrigerate the dough for about 30 mins to allow it to rest, before using.

 

Method:

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. On the stovetop on medium high heat, using a large saucepan, melt the butter and add the diced onion, carrots and celery (& garlic if desired), saute with the lid on until soft and the onion is lightly golden, stirring with a spoon to prevent sticking.
  3. Add a pinch of salt and pepper to season.
  4. When the vegetables are soft, add the tomato paste and chopped thyme, stir to mix it all together, and cook for 2 minutes.
  5. Reduce the heat to medium and add the flour, mixing it around so that it coats the vegetables.
  6. Add the chicken broth, stirring to evenly combine, slowly simmer for about 10 minutes until it thickens into a sauce, stirring occasionally to prevent sticking.
  7. Add the shredded chicken to the above vegetable mixture and stir together.
  8. Add the cream, white wine, parsley and frozen peas, stirring to combine, allow to simmer for about 5 more minutes.
  9. To assemble: Roll out the prepared pastry on a floured surface with a rolling pin to fit the bottom and sides of a pie dish.  Use a knife to trim the edges that may be hanging over too far.
  10. Prick the sides and base of the pastry all over with a fork.
  11. Roll a second sheet of pastry that will be the lid for the pie.
  12. Carefully scoop the filling into the pie dish and place the second pastry sheet on top, sealing the edges by pressing firmly with the tines of a fork.
  13. Cut off any excess pastry that hangs over the edge, and make small slits with a knife in the centre to allow steam to escape. Brush the pastry lid with beaten egg.
  14. Bake in the oven for 35-40 minutes, until the pastry is nice and golden.
  15. When ready, turn off the oven and remove the pie dish, let it cool slightly before serving.

Here's the video on how to do it!

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