Chicken

Chicken pot pie

Name: Chicken pot pie
Yield: 4
Ingredients: 40.00 ml extra virgin olive; 1kg chicken thigh fillets, trimmed; 60g unsalted butter; 3 garlic cloves, crushed; 1 onion finely chopped; 1 carrot, finely chopped; 1 celery stalk finely chopped; 20.00 ml plain flour; 250ml white wine; 1l chicken stock; 30.00 ml wholegrain mustard; 4 thyme sprigs; 2 bay leaves; 40.00 ml finely chopped tarragon; 375g sheet frozen all-butter puff pastry (we used Carême brand), thawed; 1 egg, lightly beaten

1 rating

https://healthimprovements.info/recipes/chicken-pot-pie/grdujqcu — Chicken pot pie

Jump to recipe

by Dan Churchill

Jun 24, 2019

A classic, hearty meal perfect for those wintry nights.

2 tbs extra virgin olive
1kg chicken thigh fillets, trimmed
60g unsalted butter
3 garlic cloves, crushed
1 onion finely chopped
1 carrot, finely chopped
1 celery stalk finely chopped
1 tbs plain flour
1 cup (250ml) white wine
4 cups (1L) chicken stock
1 1/2 tbs wholegrain mustard
4 thyme sprigs
2 bay leaves
2 tbs finely chopped tarragon
375g sheet frozen all-butter puff pastry (we used Carême brand), thawed
1 egg, lightly beaten

Method

1.

Preheat oven to 200°C. Heat oil in a large, heavy-based saucepan over high heat. Cook chicken, turning, for 6-8 minutes or until browned all over. Transfer to a plate.
2.

Add butter, garlic, onion, celery and carrot to pan. Cook, stirring, for 4-5 minutes or until vegetables are softened. Sprinkle over flour and cook, stirring, for a further 1 minute. Return chicken to pan with cooking juices. Add wine, scraping bottom of pan with a spoon. Pour in stock and stir in mustard and herbs. Season. Bring to the boil, reduce heat to low and cover. Simmer for 35-40 minutes or until chicken is cooked through. Remove chicken from pan and, using 2 forks, shred. Return chicken to pan and simmer, uncovered, for 6-8 minutes or until sauce has thickened. Season to taste. Transfer chicken mixture to a shallow 6-cup (1.5L) ovenproof dish.
3.

Cut pastry to fit over the edge of dish with 2cm overhanging. Place pastry over dish and press into edge to seal. Make 3 small slits in centre of pastry to let the steam escape. Brush with egg wash and season. Bake for 20-25 minutes or until pastry is golden and cooked through. Scatter with salt flakes. Allow to cool slightly before serving.