Recipes

Chicken Pot Pie

Ingredients

  • 1/4 cup vegetable oil
  • 1 pound boneless/skinless chicken breast - cubed
  • 1 medium sized onion - chopped
  • 1 leek white only - cut ½ lengthwise and sliced
  • 4 cups white or cremini mushrooms - sliced
  • 1/4 cup all purpose flour
  • 1/4 cup white wine
  • 1 tsp each of dry thyme, parsley, oregano – 1 tbsp each if using fresh
  • salt and pepper to taste
  • 500 ml 2% milk
  • 250 ml 35% cream
  • puff pastry – store bought will do
  • 1 egg and 2 tbsp of milk for egg wash 

Directions

  1. Heat oil in a heavy bottom pot till it just reaches the smoke point.
  2. Carefully stir in the chicken and cook until lightly browned and thoroughly cooked. Remove from the pot and keep warm.
  3. Add the onion, leek and mushroom and cook until onion and leek are tender and the mushrooms have released most of their moisture.
  4. Return the chicken to the pot and stir in the flour until it is well incorporated and all liquid has been absorbed.
  5. Add the wine and stir till that liquid has been absorbed. Reduce heat to medium and stir in the milk and the cream. Continue cooking until the sauce has thickened fully.
  6. Stir in the herbs and allow to cook over medium heat, stirring often for about 5 minutes. Season with salt and pepper. Taste and adjust seasonings as needed. Allow to cool before portioning into serving dishes and topping with pastry.
  7. Roll out the puff pastry on a floured surface to about ¼ inch thickness. Cut pieces large enough to cover your portioned dishes and just slightly over hang the sides. Gently press the edges of the dough into the sides of the dish to help it stick. A little egg wash brushed around the edge of the dish will help it to stick better.
  8. Brush the pastry with egg wash and bake in a 400 F oven for approximately 15 – 20 minutes or until the pastry is golden brown, and the filling is steaming. 

TIP: Place a baking sheet under the pies in the oven to catch any spills.

The puff pastry may tent up or crack slightly and sometimes the filling boils over, this adds to the character of the pie and is completely acceptable.