Chicken Pot Pie

 

There is something innately comforting about a simple chicken pot pie.  The combination of simple ingredients adds up to make a dish that just hits all my comfort spots!  Flaky pastry, creamy filling (without any actual cream!) chicken and vegetables, it’s pure comfort in a dish and the perfect way to warm up at this time of year.

Chicken Pot Pie

The great thing about these individual pies is that I can make up a batch of 4 and then freeze 3 of them, leaving me with an easy dish to grab and shove in the oven on days when I need something quick, tasty and nutritious!  It’s always a great feeling knowing I have some of these stashed away in the freezer, and they’re equally good for whipping out for an unexpected dinner guest!

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Makes 4

1/2 quantity Rough Puff Pastry / bought block of puff or shortcrust pastry

2 chicken breasts, sliced
1 onion, diced
1 large carrot, diced
1 stick celery, sliced finely
1 cup frozen peas
1 chicken stock cube
1 litre boiling water
40g butter (can use oil)
3 tbsp corn flour
salt and pepper to taste
milk to glaze (beaten egg if you want it shiny!)

– Heat a little oil in a large, deep frying pan.
– Add the chicken, onion, carrot and celery and cook, stirring occasionally, until the chicken is just catching colour.
–  Dissolve your stock cube in the boiling water and set aside.
– In a small saucepan melt the butter then add the corn flour and stir together to make roux.
– Add the hot chicken stock and keep stirring until it thickens.
– Add the peas to your large frying pan.
– Pour over the thickened stock.
– Season to your taste.
– Allow to cook for a further 5 minutes. Check you are happy with the seasoning.
– Roll out the pastry on a floured worksurface to about 5mm thick.
– Cut around at least 1cm larger than your chosen pie dish.
– Divide the mixture equally between your pie dishes.
– Use a pastry brush (silicone, always silicone!) to brush the edge of your pie dish with milk.
– Place the pastry top gently over the pie dish and press evenly to seal.
– Make a little hole on the centre for steam to escape.  You can also decorate your pies with the spare pastry if you wish. (Add guest’s names for a dinner party, I love that!)
– At this point you can wrap in cling film and freeze any pies you don’t want right away.
– When you are ready to cook them brush the top with milk and cook in the oven for 30 minutes at gas mark 6/200C.

 

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