Lately I have been brave enough to venture into the scary territory of cooking non-Indian cuisine. After my Christmas dinner (roast chicken, stuffing and baked potatoes) went well without a disaster, I straight away knew the next dish on my agenda to try….The Classic Chicken pot pie!
It’s the ultimate winter food. That creamy brothy filling loaded with veggies and meat…and that golden, flaky buttery crust…mmmmmmm…. Everytime I have had it at delis or cafes or one time at a hospital cafeteria one time when I went to the emergency room with a back spasm and was waiting for my test results, high on pain killers…..he he………I loved it!! Err…not the hospital visit but the chicken pot pies. With every bite I thought, “Wouldn’t it be amazing if I could make this at home?”
So the time had come…Recipe decided upon and ingredients brought. Now, a note- pies are made both ways- single crusted and double crusted. I went with the former, i.e only a topping of crust and not the base beneath the filling. You can go either way but if you are using short crust pastry like me, it would be wise to pre-cook the base beforehand for around 15 minutes (with some weight on it) to avoid it from being left a bit raw at the end. No need to pre-bake the top crust.
Well, after an evening of cooking and then sitting in front of the oven with my nose glued to its door to peek inside, my pie came out great! I could not have hoped for a better outcome!
Give this recipe go and enjoy! Stay warm and cozy in this wretched cold weather! 🙂
1 pack ready-to-use shortcrust or puff pastry sheet
1 tsp chopped garlic
1 tsp grated ginger
2 carrots, peeled and chopped
1 onion, chopped
1 large potato or 2 small potatoes, peeled and cut into cubes
2 Sticks of Celery, chopped
1/2 cup mushrooms
1 large chicken breast, diced
2 cups Chicken Stock
1/2 cup peas, steamed
2 tbsn butter
2 tbsn all purpose flour
½ cup heavy cream
2 tbsp olive oil
Salt and Pepper, to taste
Some fresh Parsley, chopped
1 beaten egg to make egg wash
-Take out your pastry sheet from the refrigerator around 45 minutes beforehand. I do not use the frozen range and do not have idea about the same. If you do, thaw according to the instructions on the package.
-In a large pot, heat the olive oil.
-Add your bay-leaf, ginger and garlic. Saute and stir for a few seconds.
-Next, add the chicken pieces and season with salt and pepper. Roast till it’s nicely cooked.
-Add in the chopped onions, carrots, potato cubes, mushrooms and celery. Cook for around 7-8 minutes till the veggies look well roasted and lose almost all of the moisture.
-Add the butter and stir the mixture till the butter melts.
-Add the flour and mix well with the mixture to make sure it coats everything. Stir and cook for around 2-3 minutes, till the raw aroma goes away. Here, we have made a sort of roux with the butter and flour i.e thickener for our filling.
-Pour in the chicken stock and bring it to a boil. Then lower the heat and keep it to simmer for around 12-15 minutes.
-Next, add the heavy cream along with the peas and season with salt and pepper to taste. Mix well. Let it cook for about 7-10 minutes more. Once it has reached your desired consistency, switch of the gas and keep the mixture to cool. Throw in the parsley and give a final stir. Our pie filling is ready.
-Preheat your oven to 190 degrees Celsius.
-Pour in the cooled filling in your oven-safe bowl or baking tray. It should not be hot!
-Seal the bowl with the pastry sheet on the top of the filling, in any design your like. Poke little holes/incisions in the pastry covering with a knife, for the steam to escape. This is very essential or your pie can explode because of the steam.
– Brush the top of the pastry with egg wash (beaten egg). Do not skip this or your pastry will not be golden and shiny.
-Cook the pie in the preheated oven at 190 degrees Celsius for about 30-35 minutes or until the tops are nice, golden brown.