Chicken Pot Pie
A rich, flavorful small chicken pot pie
Ingredients
rough puff pastry (or ready-made puff pastry)
1 batch
olive oil
1 tbsp
chicken breasts
2 large
plain/all-purpose flour
1 tbsp
carrots
3 large
celery
2 sticks
onion
1 whole
double/heavy cream
150 ml
chicken stock
200 ml
Black pepper (to season)
to taste
pie dish (25cm/9 inch)
1
Instructions
1
Cook the Chicken
Place the whole chicken breasts into boiling water, turn to low heat and simmer for about 12 minutes until fully cooked. Remove from the pot, cut into uniformly sized pieces, and set aside.
2
Prepare Vegetables and Sauce
Preheat the oven to 190˚C, 375˚F, gas mark 5. Add oil to a frying pan, then add chopped onion, carrots, and celery, and sauté until soft. Add flour, mix well, and cook for 1 more minute.
3
Finish the Filling
Add the cream and chicken stock. Stir well over medium heat, then add the chicken. Sprinkle with black pepper to taste.
4
Assemble and Bake
Spoon the mixture into the pie dish, then cover with the puff pastry lid. Press the edges of the pastry lid onto the rim of the dish with a fork to seal, leaving a small overhang. Prick a hole in the center of the pastry lid to let steam escape. Bake in the preheated oven for 15 to 20 minutes, until the pastry is golden brown.
