Chicken pot pie November 26, 2009Posted by Helen in chicken, pie.
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This dish is the ultimate in comfort food. I got the recipe some years ago from Epicurious, and it’s become a real favourite ever since. It’s not your typical creamy chicken pot pie filling; rather the filling has a lighter more broth-like consistency, which I prefer. The use of a bouquet garni in making the sauce also gives it a real depth of flavour which you don’t often get in chicken pies.
This usually gives us another day of leftovers, but we had a hungry supper guest so, sadly, the pie was all gone by the end of the evening.
1 block of frozen puff pastry, thawed
Bouquet garni: 6 parsley sprigs, 6 thyme sprigs, a handful of celery leaves and 2 bay leaves – tied up in muslin
1 shallot, chopped finely
120g diced celery
700ml chicken stock
680g boneless skinless chicken breast
236ml whipping cream
1-285g potato, peeled and cut into cubes
Handful of sliced mushrooms
140g frozen peas
Preheat oven to 190°C.
Place parsley, thyme, celery leaves and bay leaves on a piece of dampened muslin, gather and tie securely.
Melt a knob of butter in a large saucepan over medium-high heat. Add the shallot and celery and sauté for five minutes. Add the chicken stock and the bouquet garni and bring to the boil. Add the chicken. Reduce the heat to medium-low and simmer until the chicken is cooked through, approximately 15 minutes. Remove the chicken with a slotted spoon and put on a dish.
Bring the liquid back to the boil and reduce by about a third – for about 15 minutes. Add the cream and return to the boil. Add the potato and mushrooms and simmer for 10 minutes, until the potato is tender. Remove the pan from the heat. Carefully spoon out the bouquet garni, squeezing any juices from it back into the saucepan.
Cut the chicken into bite-sized pieces and add to the pan, along with the peas. Season to taste.
Pour the mixture into a deep pie dish or a baking dish.
Roll out the pastry on a lightly floured surface and place it on top of the baking dish – press the overhand to the sides of the dish. Brush the pastry top with a beaten egg. I use any remaining scraps of pastry to roll out some decorations for the top of the pie – I made three little leaves in the picture above. Place them on the pastry and brush with the beaten egg.
Bake until golden, about 45 minutes. I usually put a baking tray underneath to catch any drips as the filling tends to bubble up and over.
I served it with carrots tossed in a bit of butter with fresh chopped parsley.