Chicken pot pie
The secret to making a great chicken pot pie is home-made stock. Because this recipe yields a generous amount, there’ll surely be enough to use as a base for delicious soups or stews. Chicken pot pie freezes well so don’t hesitate to double or even triple the recipe.
Chicken and stock
- 1 large chicken (about 1.8 kg)
- 2 Tbsp poultry seasoning
- 3 carrots, roughly chopped
- 3 onions, quartered
- 3 celery branches, roughly chopped
Pot pie
- 10 carrots, diced
- 8 potatoes, diced
- 2 cups frozen peas
- ¼ cup oil or butter
- 1 leek, slivered
- 1 onion, slivered
- 3 garlic cloves, finely chopped
- 4 celery branches, slivered
- Salt and pepper, to taste
- 2 Tbsp poultry seasoning, ground
- 3 Tbsp dried shallots (opt.)
- 5 Tbsp flour
- 4¼ cups chicken stock
- 1 cooked, deboned chicken, cut in large pieces
- 1 large sheet pastry crust (see our recipe)
- 1 Tbsp 35% cream or 1 egg yolk
Chicken and stock
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1
Place chicken, whole spices, carrots, onions and celery in a large pot.
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2
Cover with water and cook on medium for 1h30 to 2 hours, until chicken is tender.
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3
Remove chicken from the pot and let cool before deboning.
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4
Strain stock and set aside.
Pot pie
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1
Bring a large pot of salted water to a boil. Add carrots and potatoes. Cook for 12 minutes, until vegetables are cooked, but still firm.
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2
Add peas and cook another 2 minutes. Strain vegetables and set aside.
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3
Heat oil in a pot on low. Sauté leeks, onions, garlic and celery for 10 minutes. Add salt, pepper, spices and mix well.
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4
Add flour and cook another minute, mixing continuously. Incorporate chicken stock, stirring until the preparation begins to boil and thicken.
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5
Add cooked chicken pieces and cooked vegetables. Mix well. Transfer to an oven-proof dish (10 in X 15 in) or into two 9-inch pie pans.
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6
Cover with pie crust. Make little incisions on the crust, then brush generously with cream or egg yolk.
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7
Cook in the oven at 350 °F for 1 hour.
