Description
This Chicken Pot Pie is simple and divine. One of the most requested recipes at the restaurants in Red Carnation Hotels, you’ll want to make it too.
Ingredients
Scale
- Chicken Pot Pie
- Note: Measurements are by weight and direct from her book. Makes 4 generous portions.
- Ingredients:
- 1 x 1 kg fresh chicken (approx. 2 pounds- you can use a rotisserie chicken to save cooking one.))
- 1 each onion (carrot, and celery stalk)
- 50 g butter
- 50 g flour
- 300 ml chicken stock
- 300 ml milk
- 200 ml double cream
- 60 ml white wine
- 1 chicken stock cube
- Salt and pepper
- 150 g chopped carrots (2–3 depending on size)
- 1 tablespoon olive oil
- 20 g butter
- 75 g pancetta (diced)
- 100 g button mushrooms cut in ¼ (if tiny leave whole)
- 75 g frozen pearl onions
- 100 g peas
- 1 sheet of puff pastry
- 2 egg yolks
Instructions
- Method
- Chicken: If you are using a fresh chicken, season well and drizzle with olive oil, chop the onion, carrot and celery into 3cm (1 inch) pieces and place in the bottom of a roasting pan.
- Put the chicken on top of the vegetables and add a little water to the bottom of the pan.
- Roast at 180 Celsius (350 Fahrenheit) for 1 ½ hours until golden brown, basting every half-hour, until a thermometer (inserted) reaches 165C (329F) or juices run clear.
- Let the chicken cool, then remove skin and bones and cut into 3cm (1 inch) chunks, (do the same for a rotisserie chicken).
- Sauce: To make the sauce melt the butter in a saucepan, then add the flour and stir with a wooden spoon; cook for a minute before adding the chicken stock, do this in 3 stages whisking well to incorporate.
- Add the milk in the same way and then the cream and the wine.
- Whisk in the chicken cube and then season well with salt and pepper.
- Let the sauce simmer for 3-4 minutes.
- Vegetables: Place the chopped carrots in a pot of cold water with a pinch of salt, bring to a boil, cook for 5 minutes until tender, then drain.
- Heat a sauté pan, when hot add the olive oil and butter, once melted add the pancetta.
- Cook for a few minutes until starting to color, add the mushrooms and pearl onions, cook for 4-5 minutes until golden brown.
- Combine: Add chunks of chicken to the sauce, then the rest of the ingredients, and stir well to combine.
- Taste and correct the seasoning if necessary.
- Pour the mixture into a pie dish approximately 23cm x12cm. (9”x 4.5”). *Or if you prefer you can use individual pie dishes (ramekins).
- Pastry: Roll out the puff pastry a little on a floured surface.
- Make an egg wash for the pie by adding a tablespoon of cold water to the egg yolks.
- Brush the rim of the pie dish with egg wash, then cut a 1cm (.4 inches or just under 1/2 inch wide) strip of pastry and place all around the edge of the dish.
- Brush eggwash onto this pastry then lay the rest of the pastry on top.
- Trim the pastry from the sides, leaving a 2cm ( .78 or just under 1 inch wide) edge on the side. Using your thumb and finger, press the pastry together to form a decorative edge or use the back of a fork pressing down to form a pattern.
- Brush the whole pie with eggwash and score in a criss-cross pattern with the back of a knife.
- Make three slits in the top of the pie top allow the steam to escape.
- Bake: Place in the center of a pre-heated 180C (350F) oven and bake until golden brown, around 30 minutes. *If you are using individual pie dishes (ramekins) cover with pastry the same way and bake for around 20 minutes.
- Category: Entree
- Cuisine: English