Monday, 24 January 2011

Chicken Pot Pie

This is one of my all-time favourite dinners! It is the epitome of comfort food and perfect on a cold winter's evening.

I consider myself something of a chicken pot pie connoisseur and this recipe is the best! It's easy to make, although it is time consuming. I use store-bought puff pastry because I find the idea of making puff pastry from scratch a little intimidating and store-bought tastes really good!

Chicken Pot Pie

3-4 chicken thighs, roasted and shredded
4 chicken drumsticks, roasted and shredded
1 cup petit pois peas
1/4 cup butter
1 chopped red onion
1 chopped garlic clove
1 sliced leek (optional)
1/4 cup plain flour
2 cups chicken broth
2/3 cup milk
unbaked puff pastry

Preheat oven to 220*C.

Boil carrots for 7 minutes, adding the peas for the last 3-4 mins. Drain

In a saucepan over medium heat, cook the onion and garlic in the butter. Add the leeks and cook until soft. Stir in the flour.

Slowly stir in the broth and milk. Stir well so there are no lumps. Simmer over a medium-low heat until thick (3-5min). Add the shredded chicken, peas and carrots.

Place the chicken mixture into the casserole dish. Cover with the pastry and cut away the excess. Tuck the edges under and seal with a fork, or pinch the pastry into ridges. Make slits in the top. Bake 20 min until the pastry is golden and the filling is bubbling. Cool for 10min.

Here is a picture of the's not the best picture, but it gives an idea of what the filling is like!

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