Chicken Pot Pie

Chicken Pot Pie

I never think of Chicken Pot Pie during the whole year but the moment winter sets in, the body just automatically starts yearning for this dish. The hot creamy chicken inside and the crispy golden baked puff pastry on the outside makes a perfect Chicken Pot Pie.

The last two weeks we’ve had really awful weather, the kids have been sick, so has me and my sweet husband who of course got it from us..
I made this soup almost every other day. The kids really have no appetite for food when they are sick but they love hot steamy chicken pot pie, so an absolute win win dish. After all chicken soup is good to have in winter.

Makes 3 large or 4 medium pies

Ingredients 

2 cup cooked chicken (see note below)
2 cup stock (see note below)
1/2 onion chopped
1 small garlic minced
2 cups vegetables (see note below)
1/2 tsp dried thyme
2 tbsp chopped parsley
2 tbsp olive oil
2 tbsp Butter or margarine (or just one tbsp of oil more)
2 tbsp flour (All Purpose)
1/2 cup cream or 1 cup milk (use non-dairy creamer to make it Parve)
Salt and pepper to taste
Puff pastry (1 sheet) or Short crust pasty or pie crust
Eggs wash (1 egg + 2 tbsp water)

Let’s talk about some of the ingredients before we continue on to the recipe.

Chicken & Stock – Traditionally you would buy a whole chicken and cook it in a pot of boiling water with a whole lot of ingredients then shred the chicken and use the stock in the soup.
I never use the whole chicken esp because I do no use the skin and it’s just way too much quantity.

I prefer to use thighs because breast meat does cook fast and becomes chewy. So, what ever chicken you use – I prefer to cook it separately so I do not over cook my chicken.

If you choose to use breast continue without this step as instructed below.
If you choose to use Thighs
Place chicken thighs with four cups of water, add a small piece of onion, garlic and ginger, cinnamon,and a  lemon wedge. ( The reason I use these because ginger, cinnamon and lemon are good cure for cold and onion and garlic are good anti oxidants) You may choose other flavors too such as leaks, celery, cardamon, thyme. Boil for about 10 minutes until you have about 2 cups of stock left.

Vegetables : You could use any vegetables that you have in the fridge. Just make it up to the same about of the chicken. Here I am using green peas, carrots, green beans, mushrooms.
Sometimes I use parsnip, turnip, potatoes, even leeks.

Method:
Well, let’s start cooking.
Preheat the oven at 200C/400F
Thaw the puff pastry but keep chilled in the fridge.
Place the oil and butter in a deep pan.  Saute the garlic and onions and dried thyme for 2 minutes.

Add flour and stir constantly for a minutes. You will get the aroma of butter as the flour cooks. Do not over cook as it will start to brown.

Add in a cup of the stock – continue to cook until the flour is absorbed and the sauce thickens. About a minute more.

Next add in the vegetables,

chicken and stock.
Add salt and pepper.

Continue to cook on medium for about 10 minutes.
Can you see how the stock has thicken and reduced?
Note: If you are using uncooked chicken breast – add it to the pot now so it will not over cook.

Next add in the parsley.

Once your sauce is thicken well, add in the cream or milk.
Note – if you are using milk you may want to thicken the sauce more so it can accommodate the extra liquid. Because once you add milk you do not want to cook this too much so as to avoid the milk from splitting.

Cook the milk or cream for about a minutes more on low…
Check for seasoning… and set aside.

Next – cut out the puff pastry an inch larger than your pie pan. I just place my pan on the top and cut around.

My puff pastry wasn’t thawed well so my hasty hands weren’t so gentle. (I was sick too – remember?)

Pour the chicken soup in the pots. I prefer to place them on the baking tray as they will be difficult to transfer hot.
Brush the edges with egg wash so the puff pastry will seal.

Place the disc of pastry on top and press around to seal.

Cut a cross on the top of each pie as a vent for steam to escape.

Like so.

Bake in a preheated oven for about 20 to 25 minutes or until the top is golden and crispy.
I like mine a bit dark and crispy so…. here you can see they are really golden brown.

And here you can see the inside..It’s not too thick or liquid. It is important to keep that in mind when reducing your stock.

I do hope you try this recipe. It’s my kids favorite especially in winter.

RECIPE

Ingredients :
2 cup cooked chicken (see note below)
2 cup stock (see note below)
1/2 onion chopped
1 small garlic minced
2 cups vegetables (see note below)
1/2 tsp dried thyme
2 tbsp chopped parsley
2 tbsp olive oil
2 tbsp Butter or margarine (or just one tbsp of oil more)
2 tbsp flour (All Purpose)
1/2 cup cream or 1 cup milk (use non-dairy creamer to make it Parve)
Salt and pepper to taste
Puff pastry (1 sheet) or Short crust pasty or pie crust
Eggs wash (1 egg + 2 tbsp water)

Method:
Well, let’s start cooking.
Preheat the oven at 200C/400F
Thaw the puff pastry but keep chilled in the fridge.
Place the oil and butter in a deep pan. Saute the garlic and onions and dried thyme for 2 minutes.
Add flour and stir constantly for a minutes. You will get the aroma of butter as the flour cooks. Do not over cook as it will start to brown.
Add in a cup of the stock – continue to cook until the flour is absorbed and the sauce thickens. About a minute more.
Next add in the vegetables,chicken and stock.
Add salt and pepper.
Continue to cook on medium for about 10 minutes.
Can you see how the stock has thicken and reduced?
Note: If you are using uncooked chicken breast – add it to the pot now so it will not over cook.
Next add in the parsley.
Once your sauce is thicken well, add in the cream or milk.
Note – if you are using milk you may want to thicken the sauce more so it can accommodate the extra liquid. Because once you add milk you do not want to cook this too much so as to avoid the milk from splitting.
Cook the milk or cream for about a minutes more on low…
Check for seasoning… and set aside.
Next – cut out the puff pastry an inch larger than your pie pan. I just place my pan on the top and cut around.
My puff pastry wasn’t thawed well so my hasty hands weren’t so gentle. (I was sick too – remember?)
Pour the chicken soup in the pots. I prefer to place them on the baking tray as they will be difficult to transfer hot.
Brush the edges with egg wash so the puff pastry will seal.
Place the disc of pastry on top and press around to seal.
Cut a cross on the top of each pie as a vent for steam to escape.
Like so.
Bake in a preheated oven for about 20 to 25 minutes or until the top is golden and crispy.
I like mine a bit dark and crispy so…. here you can see they are really golden brown.
And here you can see the inside..It’s not too thick or liquid. It is important to keep that in mind when reducing your stock.
I do hope you try this recipe. It’s my kids favorite especially in winter.

 

Thanks for stopping by.