Easy and Tasty Chicken Pot Pie
Chicken pot pie epitomizes the essence of comfort food. Its hearty warmth, combined with a rich, creamy filling, bursts with delicious flavors. Additionally, its preparation is straightforward, making it an ideal choice for a comforting homemade meal. Whenever I crave a dish that soothes and satisfies, this is my preferred recipe.
Marthinus StrydomThe Story
Chicken pot pie, with its origins tracing back to ancient Greece and Rome, initially featured a meat filling encased in a flour and oil pastry called a "patina." It evolved in medieval Europe, particularly in England, where the pie crust developed into a more recognizable form and began incorporating chicken as a staple ingredient.
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Ingredients
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 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)
