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Recipe: Chicken Pot Pie

Spicy shredded chicken cooked with grated carrots and leeks in a creamy cheesy sauce topped with crisp puff pastry



Ingredients

  • 4 tablespoons unsalted butter, at room temperature

  • 4 tablespoons all-purpose flour, plus more for dusting

  • 700 ml vegetable/chicken stock

  • salt, to taste

  • freshly ground black pepper, to taste

  • chilli powder, to taste

  • 300 ml double cream

  • 1 kilo cooked boneless, chicken tikka, shredded

  • 2-3 carrots, peeled, grated

  • 1-2 leeks, chopped finely

  • 100 g grated cheese

  • 2 sheets rolled puff pastry

  • dried parsley

  • 1 large egg

Method:

  1. Melt the butter in a large, deep saucepan.

  2. Add the flour and whisk to ensure there are no lumps before adding the stock. Cook for 5-10 minutes while continuously stirring.

  3. Check the consistency by dipping the back of a spoon into the sauce and running your finger along the spoon. You want the sauce to cling to the spoon and not run over the swipe you made.

  4. Continue to cook and stir the sauce over medium heat until you reach the correct consistency. Season with the salt, pepper, and chilli powder. Taste the sauce and see if your sauce needs more seasoning.

  5. Add the cream and cheese and stir to combine.

  6. Add the shredded chicken, cooked leeks and carrots to the sauce. Cook the sauce for 2-3 minutes.

  7. Transfer the filling to roughly 8 oven-proof bowls (depending on the size) and chill in the fridge for 1 hour, or until cool.

  8. Preheat the oven to 180˚C.

  9. Roll out the puff pastry, using a bit of extra flour to ensure the pastry doesn't stick to your work surface. Use the bowl as a guide to cut out your pastry.

  10. Break the egg in a small bowl. Whisk with a fork.

  11. Brush the egg wash on the edges and rim of your dishes.

  12. Lay the pastry rounds over the top, being careful not to stretch the pastry. Seal the edges of the pastry by lightly pushing it onto the rim of your dish to make sure it is secure. If desired, sprinkle dried parsley over the pastry.

  13. Place the pot pies on a large baking sheet and bake for 25-35 minutes, until the pastry is a nice golden, dark brown and there are no more grayish raw patches.

  14. Let cool for 5 minutes before serving.

  15. Enjoy!

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