Chicken pot pie
After the holiday table sometimes leftovers of chicken, which few people want to eat, and to eat these remains almost impossible. But adding some vegetables to the chicken can make a wonderful pie that you can feed the whole family. It does not matter what kind of vegetables you add; add whatever you like and what you have in stock. The peculiarity of this pie is that it is made without a base. Only the top of the pie is covered with dough. This makes the pie filling very juicy, and the top crispy dough crust replaces the bread.
Ingredients for making chicken pot pie:
- Boiled chicken filet - 200 g (or other part of the chicken)
- onion - 1 pc
- carrots - 1 pc.
- mushrooms - 150 g
- green beans - 50 g
- fresh/frozen peas - 70 g
- chicken broth - 300 ml
- wheat flour - 1 tbsp (no slice)
- butter - 20 g
- puff pastry - 250-300 g
- chicken egg - 1 egg to grease
- olive oil or other vegetable oil
- salt, pepper, fresh herbs - to taste
Recipe for chicken pot pie:
Onion and carrots cut into small cubes.
Boiled chicken filet also cut into cubes. Any other part of the chicken will work in this pie instead of the fillet, and the chicken does not have to be boiled. Slices of baked chicken or even raw chicken will work well in this pie. In that case, the meat should be cut into pieces and fried until tender.
In a frying pan, heat a spoonful of oil and fry the onion and carrot for a few minutes.
Add the chicken, stir it and fry for a few minutes more.
Slice mushrooms into small slices.
Add them to the pan along with a piece of butter.
Allow the butter to melt and pour in the chicken broth.
Sauté the chicken and vegetables over medium heat for about 10 minutes. Add the green peas and green beans. Stir to combine.
Once the mixture comes to a boil, add the flour, stir and simmer until the mixture thickens.
Add chopped fresh herbs, season the stuffing with salt and pepper and remove the pan from the heat.
Take 5-6 small portions (pots) or one large baking dish. Place the chicken and vegetable filling in the pots.
Roll out the puff pastry.
Use a matching punch to cut out circles of dough, one for each mold. If you will be baking in one large mold, then roll out the dough to the size of the mold.
Break the chicken egg into a cup and whisk with a fork. Brush it on the edges of the molds.
Cover the mold with a circle of dough, pressing the edges well so they fit snugly against the rims.
Cut florets and leaves from the scraps of dough, if desired, to decorate and adorn the surface of the pies. Make several punctures or notches across the surface of the pastry to allow steam to escape.
Brush the entire surface of the pastry with the beaten egg.
Bake the chicken pot pies at 190 C for about 20 minutes.
Or until the dough is covered with a rich, golden crust.
Our pies are ready.