Chicken Pot Pie

- Submitted by Dahlia on 12th Oct 2008

(Easy Chicken Pot Pie Recipe, Chicken Pot Pie With Puff Pastry)

Chicken Pot Pie

Ingredients

Frozen Puff Pastry - 2 sheets
Egg - whisked with 1 tbsp of water (for egg-wash)

For Chicken Stock

Chicken - 2 lb (or 1 kg)
Carrot - 1
Celery - 1 stalk
Onion - 1
Salt - 2 tsp
Herbs - handful of any herbs that you have on hand

For Filling

Unsalted butter- 6 tbsp
Onion - 1 large diced (about 1 1/4 cups)
Carrots - 3 (diced)
Celery stalks - 3 (diced)
Green peas - 3/4 cup
All-purpose flour (Maida) - 1/2 cup
Milk- 1 1/2 cup
Pepper (crushed) - 1/2-1 tsp (as needed)
Salt - as needed
Parsley/ Cilantro - 2 tblsp (minced)
Puff Pastry Covering

Method

Boil plenty of water in a deep pot with the chicken in it to make the chicken stock. Add the carrot, celery, onion, herbs and salt with it.
Once it comes to a boil, reduce the heat to a simmer and cook for 45 minutes to 2 hours till you get a nice chicken stock.
Drain the stock separately and keep aside.
Remove the chicken pieces, shred it and keep it aside.
In a large pan, melt the butter. Add the onions, carrots and celery and cook until the onions are translucent for about 10 minutes.
Add the flour (maida) and cook for a minute. Whisk in 2 1/2 cups of the chicken stock that was just made.
Reduce the heat to low and add the milk. Simmer for 10 minutes, stirring often.
Add the shredded chicken meat, green peas, parsley/cilantro, salt and pepper and stir well.
Let everything simmer till you get a nice thick gravy. Check for seasoning.
In the meantime, thaw the pastry sheet.Roll out one sheet on a lightly floured surface.
Using the pot that you are going to make the pot pie, cut out the pastry sheet such that its circumference is 1 inch bigger than the pot itself.
Pour the filling into the pots (you can use 1 big pot or 3-4 small bowls that are oven proof).
Lay the puff pastry dough round on the pot covering the pie filling like a lid.
Fold the excess dough under itself and using a fork press the dough against the edge of the bowls.
Cut a 1-inch slit in the center of the pastry sheet for the steam to escape.
Using a pastry brush apply egg wash over the pastry sheet.
Bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling.
Let cool for 5 minutes before serving.