Easy and Tasty Chicken Pot Pie
Ingredients
For the Pie
220 g bacon sliced
680 g boneless and skinless chicken breast cut into bite size pieces
170 g mushrooms sliced
0.50 tbsp
(1.5 Teaspoons)
fresh sage chopped, half, if dried
0.50 tbsp
(1.5 Teaspoons)
fresh thyme chopped, half if dried
0.50 tsp cayenne
1 cup
(48 Teaspoons)
peas defrosted
1.50 cup
(72 Teaspoons)
carrot pieces parboiled
2 tbsp
(6 Teaspoons)
garlic chopped
0.25 tsp ground nutmeg
2 tbsp
(6 Teaspoons)
parsley chopped
For the Sauce
170 g butter
0.75 cup
(36 Teaspoons)
all purpose flour
1 large onion cut into small dice
6 cup
(288 Teaspoons)
chicken stock, add more of needed
1 cup
(48 Teaspoons)
heavy whippingcream
Prepare the Dish
1 sheet puff pastry dough
1 tbsp
(3 Teaspoons)
egg yolks, mixed with 1 tablespoon of milk
Method
Preheat Oven to 400ºF / 205ºC
Make the Pie:
- In a deep fry pan (the Chef used a non-stick wok), add the bacon and sauté until it renders it's fat.
- Add the chicken and sauté until light golden brown and season with salt and pepper.
- Add the mushrooms and cook until they have release their water.
- Add the remaining ingredients and cook for 5 to 7 more minutes.
Make the Sauce:
- In a sauce pan add the butter and when melted add the onion and cook them until translucent.
- Add the flour, mix well, the add the stock slowly with a Wisk.
- Add the cream and cook the sauce AT A VERY LOW HEAT for at least 10/15 minutes
Prepare the Dish for the Oven:
- Add the chicken and mushrooms in the sauce and mix well.
- Pour in your baking dish and wait at least 15/20 minutes to let the stream out before you put the dough on top.
- Place the dough like the Chef did in the video! Brush the top with egg wash
- Bake until the dough is golden brown (about 30 minutes)