Put A Lid On It!

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

Pie

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