If I want to gather my crew for a family dinner, I need only to text out three simple words...CHICKEN POT PIE. This homey, delicious comfort food has them dropping plans and taking a seat around my table lickety split!
I love the idea of elevating an already beautiful stew in to gorgeous pie by baking it under a sheet of buttery pastry.
My personal favourite is to add tarragon and dijon mustard to flavour the dish. You can also mix up the vegetables - use what you have on hand, what your family like to eat or what's fresh and seasonal.
The recipe below is a start to finish Chicken Pot Pie recipe but can be seriously simplified by buying a cooked rotisserie bird and taking the meat off the bones and using store bought stock.
Chicken Pie 101
Chicken and Stock
1 whole chicken - preferably free range
1 onion peeled
2 carrots trimmed and peeled
1tsp whole peppercorns
2 bay leaves
1 small bunch parsley or celery leaves, or both
Place all ingredients in a large pot.
Cover with cold water.
Bring to a boil and then reduce to simmer - 2 hours
Skim and discard foam as it forms
Cool, skim as much fat off the top as you can. remove chicken and take meat off the bones. Strain liquid through a fine mesh sieve...reserve
1 cup chopped carrots
1 cup chopped onions
1 cup chopped celery
1 cup fresh or frozen peas
1/4 cup butter
3/4 cup flour
3-4 cups chicken stock
meat from cooked chicken
1lb shortcrust or puff pastry
Place the butter and all vegetables except peas in a large sauce pan. Saute over medium heat without browning until tender - approx. 10 min
Sprinkle flour over and fold in to coat. Turn heat to low
Add stock 1 cup at a time until incorporated smooth and thickened. Add more stock or water if the mixture appears too thick
Add chicken meat, then peas
Season to taste with salt and pepper. this would be the time to add a dollop of dijon mustard or fresh herbs if you like.
Pour in to casserole dish
Roll out pastry on a lightly floured surface. Drape pastry over casserole dish. Cut a couple of slits in the lid to allow steam to escape
Brush lid with egg wash and sprinkle with a little sea salt
Bake in a preheated 400F oven for 45 minutes or until pastry is golden brown and filling bubbly
Be sure to place a baking sheet on the rack bellow to catch any buttery drips if you choose to drape the pastry as I have done in the photo above