Chicken Pot Pie
Type: Main Dishes
This is a great recipe for transforming leftover roast chicken into a satisfying family meal
Prep Time: 15M
Cooking Time: 25M
Serves: makes 4 servings
- 2 1/2 cups hot chicken stock
- 2 carrots, peeled and sliced
- 2 parsnips, peeled and sliced
- 2 tbsp butter
- 1 onion, finely chopped
- 2 celery stalks, thinly sliced
- 2 tbsp all-purpose flour
- 10oz ( 280g) frozen fava or lima beans, or peas, thawed
- 1/2 tsp dry mustard
- salt and freshly ground black pepper
- 12oz ( 350g) skinless, boneless cooked chicken, cut into bite-sized pieces
- 1 cup heavy cream
- 1 sheet ( 8 1/2 oz/ 240g) frozen puff pastry, thawed
- 1 large egg, beaten, to glaze
- Put the stock, carrots, and parsnips in a large saucepan over high heat and bring to a boil. Cook for 5 minutes or until the vegetables are crisp-tender. Strain in a sieve over a bowl, and reserve the stock and vegetables.
- Melt the butter in another saucepan over medium heat. Add the onion and celery, and cook, stirring often, for 5 minutes or until softened. Sprinkle in the flour and stir for 1 minute.
- Gradually stir in the reserved stock and bring to a boil, stirring. Reduce the heat and simmer for 2 minutes. Stir in the fava beans and mustard, and season with salt and pepper. Remove from the heat and cool until tepid. Stir in the chicken, cream, and reserved vegetables. Pour into a 9.5in (24cm) deep-dish pie pan.
- Preheat the oven to 400°F (200°C). Roll out the pastry on a lightly floured surface until about 1/8in (3mm) thick. Cut out a round of dough slightly larger than the dish. Brush the dish rim with water, then position the pastry over the filling, and fold over the excess pastry so the dough is double-thick around the circumference of the pan. Crimp the pastry, glaze the top with the some beaten egg, and cut a small hole in the top.
- Place the pie on a baking sheet. Bake for 25 minutes or until the pastry is puffed and golden, and the filling is hot. Let cool for a few minutes, then serve.
- 9.5in (24cm) deep-dish pie pan
- the pie filling can be left to cool completely, and then frozen after step 3; do not refreeze if the cooked chicken meat has previously been frozen
- Prepare ahead: The pie can be assembled a day in advance, refrigerated, and then baked in the preheated oven.
- Good with steamed broccoli and, for heartier appetites, some boiled new potatoes.
Chicken and Leek Pie: Replace the onion with chopped leek for a subtle flavor change and add or substitute other vegetables, such as green beans or corn.
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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