Chicken Pot Pie

 

I normally make individual pot pies, but there is no reason why you cant make 1 large pot pie.  This a very good way to use up leftover chicken and vegetables. you can add mushrooms, leeks, broccoli or which ever vegetable you like. 


Make sure you leave the pies to rest for 10-15 mins you don’t want to burn your mouth.

Chicken pot pie

(makes 4)

2 Boneless chicken breast

1 tsp green chilies, ground

1 tsp ginger and garlic paste

salt and pepper

3 tbls oil

2 large Potatoes

2 carrots

8-10 Small onions or shallots

1 large onion

3 tbls plain flour

½ mug of milk

Shortcrust Pastry

1 egg

For the shortcrust pastry

 250g plain flour

Pinch of salt

120g butter

Sieve the flour and salt into a bowl. Cut the butter into cubes and add to the flour.

Rub the butter into the flour, using your fingertips, until the mixture resembles breadcrumbs.

Add 2 tablespoons cold water and start mixing it in to the mixture, add enough water until the mixture binds together. When the mixture starts to form the dough, roll it into a ball.  Wrap the pastry in cling film, and let it rest in the fridge for at least half an hour before rolling out.

Cut chicken into bite size pieces, place in a pan with ground green chilies, ginger, garlic, salt, pepper and oil till cooked.

Peel and cut the potatoes into large cubes boil in salted water for 10 mins. After 5 mins cooking add the peeled and chopped carrots. If using shallots add them to the boiling vegetable. Drain, keep the vegetable water.

Make the vegetable  water up to 2 ½ mugs full with hot water then add a stock cube and leave aside.

In a pan slowly fry thinly sliced onion in oil and some butter.  Cook slowly till onions are soft then add 3 tbls plain flour and ½ mug of milk cook for 2 mins then add the vegetable stock cook till thick.

Mix all vegetables chicken and thickened stock. Taste for salt. Share out into 4 individual ovenproof soup bowls. Then add 1 tbls of frozen peas in each bowl.

Divide the dough into quarters and roll each piece into an 8-inch circle.

Brush the outside edges of each bowl with the egg wash, and then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl.

Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 45 mins, or until the top is golden brown and the filling is bubbling hot.  Take out of oven then leave for 10-15 mins before you eat.

 

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