Chicken Pot Pie

This pie is the ultimate comfort food with its rich, creamy sauce, veggie and chickeny goodness. Its buttery, flaky pastry is the true winner when it comes to pie crusts. Trust me on this as i have made my fair share of pie doughs in my life.

For the filling:

75g butter

1 large onion, peeled and thinly sliced into half moons

1 large or 2 small carrots, cut into small cubes

Handful of corns

150 gma mushrooms slices

2 tbsp plain flour, plus extra for dusting

350ml hot chicken stock

salt and freshly ground black pepper

150ml cream

400g cooked chicken, torn into bite-sized pieces

1 large egg, beaten

For the pastry:

250g plain flour

170g very cold, butter, cut into small cubes

1 tsp salt

1 egg

1 tbsp vinegar

2 tbsp ice cold water

Freshly ground black pepper

For the pastry, put the flour and butter into a mixing bowl and using a butter knife, cut the butter into the flour until the mixture looks like rough breadcrumbs. Whisk together the egg, the vinegar and the sea salt. Add this to the butter and flour and using two forks gently toss through until the dough begins to come together. Add a little cold water to bring the dough to a rough ball. Press into a flat circle, wrap in cling film and allow to rest in the fridge for 30 minutes.

Preheat the oven to 180°C/350°F/Gas Mark 4.

Melt 25g of the butter in a large frying pan, add the onions and fry slowly for about 15 minutes or until softened and caramelised. Add chopped carrots. Fry a bit. Add the remaining 50g of butter to the saucepan and allow to melt over a medium heat, add the flour and cook for 1 minute, whisking to combine.

Gradually add the stock whisking briskly until it thickens. If it goes a little lumpy, don’t worry; just whisk vigorously until it becomes smooth.

Reduce the heat and simmer for 3–4 minutes. Season with a generous pinch of salt, black pepper and add the mustard. Pour in the cream and stir through allowing to cook for a further. Add mushrooms, corns and chicken to the sauce and stir well. Transfer the mixture to an ovenproof baking dish

Roll the pastry out on to a floured work surface large enough to fit the top of the dish. Brush the edges of the dish with a little beaten egg and place the pastry on top of the pie. Brush with a little more beaten egg and cook in the oven for 25 minutes until the pastry is puffed and golden.

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