Recipe

Chicken pot pie

May 03, 2007 2:00pm
  • 20 mins preparation
  • 40 mins cooking
  • Serves 4
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Ingredients

Chicken pot pie
  • 600 gram chicken breast fillets, chopped coarsely
  • 20 gram butter, plus 40 g extra
  • 400 gram kumara, chopped finely
  • 1 medium (350g) leek, sliced
  • 1 clove garlic, crushed
  • 2 tablespoon plain flour
  • 1/2 cup (375ml) chicken stock
  • 1/4 cup (60ml) cream
  • 1 tablespoon chopped chives
  • 2 sheets butter puff pastry
  • 1 egg, beaten lightly

Method

Chicken pot pie
  • 1
    Melt 20 grams butter in a large frying pan over medium heat; add kumara and leek. Cook, stirring occasionally, until tender. Transfer to a large bowl
  • 2
    Using the same pan, add chicken and garlic. Cook chicken 3-4 minutes each side, until browned and almost cooked. Add to kumara mixture.
  • 3
    In a separate smaller pan, melt remaining butter. Add flour; cook, stirring, until the mixture bubbles. Gradually stir in the stock. Bring to the boil; simmer, stirring, until thickened. Stir in cream and chives.
  • 4
    Add sauce to chicken mixture. Spread into a greased, shallow 23cm-square ovenproof dish with a rim. Stand separated pastry sheets on kitchen bench 5 minutes, or until partially thawed. Preheat the oven to 200°C (180°C fan-forced).
  • 5
    Cut three 1cm strips from one sheet of pastry. Brush the rim of the dish with a little water; press pastry strips onto rim of dish, join strips with a little water. Top pie with second pastry sheet, pressing firmly to seal pastry together. Trim edge.
  • 6
    Brush pastry with egg, place dish on an oven tray. Bake 30 minutes, or until browned.

Notes

Make ahead: This recipe can be made a day ahead. Suitable to freeze. Not suitable to microwave.

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