Chicken Pot Pie
Ingredients
- 500 gWhite chicken (cut into 2cm cubes)
- 60 gUnsalted butter
- 1 pcYellow onion (finely minced)
- 2 pcCarrot (diced small)
- 1 pcApium graveolens (sliced)
- 50 gWheat flour
- 100 mlCream
- 150 gGreen peas
- 1 pcPuff pastry
- 1 pcEgg (beaten for egg wash)
- 1 pcThyme (leaves removed)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 400 mlChicken broth
Method
A golden, flaky crust that cracks open to reveal a steaming, creamy sauce. Tender chicken pieces and vegetables are bound together by a rich, thick poultry gravy.
- 1
In a sauté pan with a knob of butter, sear the chicken cubes over high heat. We're not looking for full cooking, just a golden exterior to seal in the juices.
- 2
Add the onion, carrots, and celery. Sauté over medium heat until the onion is translucent and the vegetables begin to soften.
- 3
Sprinkle the flour over the vegetables. Stir well for a minute to cook the flour, then gradually pour in the chicken broth and cream while stirring constantly.
- 4
Simmer gently. The sauce should reduce until it coats the back of a spoon. Stir in the peas and thyme at the end. Adjust seasoning.
- 5
Pour the filling into a baking dish. Cover with the puff pastry. Press the edges to seal. Cut a small vent in the center and brush with beaten egg.
- 6
Bake at 200°C. The pie is ready when the pastry is puffed, golden brown, and crispy all over.
Frequently asked questions
How do you get this dish right?
- Don't over-brown the vegetables; they should stay tender and not overpower the chicken flavor.
- The vent in the center of the pastry is crucial to let steam escape and prevent the crust from getting soggy.
How long does this dish keep?
Keeps for 48 hours in the fridge. Reheat in the oven only to preserve the crispness of the pastry.
