Friday, June 6, 2014

lady and sons chicken pot pie

I have made pot pies before. Loads of times.

But I have to say, this pot pie recipe beats all the other pot pie recipes I had ever made because (1) it is pretty simple to make; (2) it is freaking delicious (there were no left-overs, and dinner was consumed by all within 10 minutes of being served); and (3) it is so beautiful.
Do you not agree with me?

If you are looking for a recipe for a dinner party, and you want to impress, look no further. I have the perfect recipe for you. 
Here's how you can make this gorgeous pot pie.

Start by dicing chicken then seasoning the chicken with salt and pepper. Saute them in batches in a hot casserole until they are cooked through and have turned opaque.
Transfer the cooked chicken into a bowl and set this aside

Add a little more olive pan to the casserole. Saute the onions until soft and translucent. Add the minced garlic and saute another 30 seconds. Transfer to a bowl and set this aside.
In the same casserole, add the butter. Once the butter has melted, add the flour a little a time and stir to mix. When all the flour has been incorporated into the butter, add the milk gradually and stirring constantly.
You should end up with this smooth and thick gooey looking sauce.
To this, add the chicken base, as well as onions and minced garlic.
Add the vegetables and cooked chicken. Season with some salt and pepper.
Stir everything to combine, then dish the chicken + vegetables + sauce into smaller casseroles.
Flour a clean work surface, and cut the ready-rolled puff pastry into strips. Weav the strips into a lattice, trim the ends and transfer this onto a lined (and greased if you are using baking parchment) baking tray.
Egg wash the puff pastry and bak it for 5 minutes.
Lift the pastry and place it on the casserole dish. Return this to the oven and bake for a further 5-10 minutes, until the pastry turns gold brown.
Serve this immediately, while the pot pie is piping hot and the pastry is crispy.
There is something magical about pot pie and puff pastry.

This recipe is definitely a keeper. :)

RECIPE
Lady and Sons Chicken Pot Pie (Serves 4)
Adapted from Paula Deen's Southern Cooking Bible

Ingredients:
4 sheets frozen puff pastry
1 egg, beaten
4 chicken breast halves, or 2 cups leftover cooked chicken - I used about 250-260g of chicken
Seasoned salt and pepper
2 tablespoons cooking oil
1/3 cup (75.6g) butter
2/3 cup (83.3g) plain flour
1 quart (1 litre) heavy cream - I used milk
1/4 cup chicken base (powdered chicken stock) - I used Maggie chicken stock powder
1 tablespoon minced garlic
1/2 small yellow onion, minced
1 cup frozen green peas, cooked*
1 cup chopped cooked carrots*
Pinch fresh grated nutmeg, optional - I omitted this
*I used the same quantity of frozen mixed vegetables

Method:
For the Crust:
Preheat oven to 350°F (175°C).

Cut each sheet of frozen puff pastry into 1-inch strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Brush beaten egg onto each lattice square. Bake for 5 minutes, or until dough has risen and turned light golden brown. Set aside until ready to assemble pies. Leave oven on at 350°F (175°C).

For the Filling:
1. Season chicken with seasoned salt and pepper.
2. Heat oil in a large skillet over medium-high heat. Add chicken and saute until cooked through.
3. Remove from heat and cut into chunks. Alternatively, you may use precooked chicken.
4. In a large saucepan, melt butter and then slowly add flour, stirring until consistency of peanut butter, but not brown like a roux.
5. Slowly add cream (or milk) and keep stirring.
6. Add chicken base, garlic, and onion and stir until thickened.
7. Add peas, carrots, nutmeg, if using, and cut up chicken.
8. Remove from heat.
9. Fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square.
10.Bake for 5 minutes or until bubbly.
Note: Any remaining pie filling may be kept frozen in an air-tight container for up to 2 months.

This post is linked to Cook like a Star, Paula Deen and the Deen Brothers organised by me the Domestic Goddess Wannabe, Joyce from Kitchen Flavours and Zoe from Bake for Happy Kids.

Want to cook or bake like Paula Deen or the Deen Brothers? To join, simply cook or bake any recipe from their websites or cookbooks and link with us at this (Joyce's), this (Zoe's) or this (Diana's), post for the whole of June 2014.




To use this linky tool, please make sure that:
(1) Your post is posted in June 2014.
(2) Please mention Cook like a Star in your post and link back to us at Diana from Domestic Goddess Wannabe, Zoe from Bake for Happy Kids and Joyce from Kitchen Flavours.

For more details, please see this.



I am also linking this post to Little Thumbs Up, hosted by Zoe of Bake For Happy Kids, Doreen of My Little Favourite DIY, and Jozelyn of Spice Up My Kitchen.

Last but not least, this post is also linked to Cook Your Books, hosted by Joyce from Kitchen Flavours.

Here are my blogging friends that have joined me cooking for this event. Please visit their blogs for more of their excellent cooking!

12 comments:

  1. Hi Diana,
    Yes, your pie is really beautiful, I do agree! I love the way the lattice puffed up creating a lovely puffy weave! And the filling looks absolutely delicious! I can see why these are gone within 10 minutes of serving! Another wonderful recipe from Paula! Yum! Yum!

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    1. Hi Joyce, Paula Deen is really growing on me. I am so relieved it is not all butter and sugar!

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  2. This pot pie looks so good!
    Thanks for linking with LTU!

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  3. This looks amazing!!! I have never made a chicken pot pie, but I really want to

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    Replies
    1. Thanks Cathleen! Do try. It is so yummy. :)

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  4. Hi Diana,

    I have thought of making this pie too for CLAS and bake-along but choose another recipe instead because I wanted to bake something from scratch :p :p :p

    I'm very impressed with your weaved pastry... It gives an extra wow factor to this dish :D

    Zoe

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  5. Wow this sounds so good, thanks for sharing this....

    Simon

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  6. Hi thanks for sharing this beautiful recipe. I have some question regarding the recipe. The chicken stock powder are you referring to those like Knorr chicken seasoning powder or is something else? Roughly how many gms of chicken for this recipe? As I find that chicken breast buy at different places the size can be a high different sometime. Thank you.

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    Replies
    1. Hi Roxana, I have updated the recipe. Thanks for pointing this out :)

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