Wonderful Homemade Chicken Pot Pie
If you've ever tried a traditional homemade chicken pot pie, then you'll know you can't buy anything that tastes half as good from the store.
Besides tasting great, chicken pot pie is really easy to make and it's healthy too. Here's a simple recipe for homemade chicken pot pie you can try for yourself. You'll need between 6 and 8 ramekins for this recipe
Ingredients - Chicken and Filling
- 2 chicken breasts
- 2 1/2 cups chicken stock
- 6 tablespoons unsalted butter
- 1 large onion
- 3 carrots
- 3 celery stalks
- 1/2 cup flour
- 1 1/2 cups of milk
- 1 teaspoon chopped thyme
- 1/4 cup dry sherry
- 1/2 cup peas
- 2 tablespoons of chopped fresh parsley
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
Ingredients - Pastry
- 1 1/2 cups plain flour
- 1/2 teaspoon salt
- 1/2 cup chilled butter, diced
- 1/4 cup vegetable shortening, chilled
- 4 tablespoons iced water
- Combine the flour and salt and add the chilled butter cubes.
- Rub the butter through the flour with your fingertips until it forms a crumbly texture. Add the shortening and mix through again.
- Make a well in the center of the flour mix and slowly add the iced water and mix together until the dough is smooth. Roll it into a ball and flatten it into a disk shape.
- Sprinkle a little flour over it, place it into a clean bowl and cover with plastic wrap. Leave in the fridge for 30 minutes while you work on the filling.
- In a frying pan, cook the chicken in a little oil until it's browned.
- Remove from the heat and chop into small pieces. Leave the chicken to one side while you prepare the vegetables.
- Melt a little butter in the frying pan on a medium heat. Add onions, carrot and celery and cook them until the onions soften and turn clear. Stir occasionally to be sure the vegetables don't stick to the pan.
- When the onions are cooked, add the flour and stir it through. Then add 2 1/2 cups of chicken stock and the milk. Whisk these into the vegetables and reduce the heat.
- Allow the mixture to simmer gently for 10 minutes, remembering to stir occasionally.
- Add the chicken pieces, thyme, sherry, peas, parsley, salt and pepper and stir the mixture well.
- Spoon equal portions of the chicken filling into the ramekins and leave for a moment while you prepare the crust.
- Preheat your oven to 400F (approx 200C) while you're working on the crust.
- Grab the dough out of the fridge and lightly sprinkle some flour on the bench. Roll out the dough until it's a little less than a quarter-inch thick.
- Cut dough into circles that are larger than the width of the ramekins. The easiest way to get the size right is to trace a circle an inch wider than the ramekins you're using.
- If you'd rather make family sized pies, then use two large pie trays instead of smaller ramekins. The dough you've made will make two base crusts and two top crusts jut as easily as six top crusts for the ramekins.
- You might prefer to lay a thin layer of pie crust in the base of the pie tin if you're making a family sized pie. Be sure to press the points of your fork tines into the crust in several places to stop the base from rising as it bakes.
- Lay each circle over the chicken filling and fold the sides of the dough underneath itself. Use a fork to press the dough against the sides of the ramekins. This will give you the nice serrated edge.
- Brush some egg wash over the top of the pastry with a pastry brush and cut a 1 inch vent in the center of the crust.
- Place the ramekins onto a flat baking tray and bake at 400F for 35 minutes.
- When the pastry is a golden brown and the filling begins bubbling, your chicken pot pies are ready!
- Leave them to cool for a little while before serving. Everyone will love your homemade chicken pot pies.