Chicken Pot Pie

Serves 2
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Directions

  1. 1Add the dried porcini to your simmering chicken stock and let them infuse while you cook.
  2. 2Add the dried porcini to your simmering chicken stock and let them infuse while you cook.
  3. 3Add the dried porcini to your simmering chicken stock and let them infuse while you cook.
  4. 4Melt half the butter until sizzling, then add the leeks and carrot.
  5. 5Melt half the butter until sizzling, then add the leeks and carrot.
  6. 6Melt half the butter until sizzling, then add the leeks and carrot.
  7. 7Cook on a medium heat for 10 minutes until softened, then remove and set aside.
  8. 8Cook on a medium heat for 10 minutes until softened, then remove and set aside.
  9. 9Cook on a medium heat for 10 minutes until softened, then remove and set aside.
  10. 10Fry the mushrooms in batches in the dry pan until golden.
  11. 11Fry the mushrooms in batches in the dry pan until golden.
  12. 12Fry the mushrooms in batches in the dry pan until golden.
  13. 13Add the remaining butter to the pan with the mushrooms.
  14. 14Add the remaining butter to the pan with the mushrooms.
  15. 15Add the remaining butter to the pan with the mushrooms.
  16. 16Stir in the garlic and cook for 2 minutes.
  17. 17Stir in the garlic and cook for 2 minutes.
  18. 18Stir in the garlic and cook for 2 minutes.
  19. 19Return the leeks and carrots to the pan with the mushrooms.
  20. 20Return the leeks and carrots to the pan with the mushrooms.
  21. 21Return the leeks and carrots to the pan with the mushrooms.
  22. 22Tip in the flour and stir it in well, cooking for 2 minutes.
  23. 23Tip in the flour and stir it in well, cooking for 2 minutes.
  24. 24Tip in the flour and stir it in well, cooking for 2 minutes.
  25. 25Pour in the white wine and mix well.
  26. 26Pour in the white wine and mix well.
  27. 27Pour in the white wine and mix well.
  28. 28Pour in 1/3 of your chicken stock and dried porcini and stir well until thickened and bubbling, then repeat twice more until all the stock is incorporated.
  29. 29Pour in 1/3 of your chicken stock and dried porcini and stir well until thickened and bubbling, then repeat twice more until all the stock is incorporated.
  30. 30Pour in 1/3 of your chicken stock and dried porcini and stir well until thickened and bubbling, then repeat twice more until all the stock is incorporated.
  31. 31Let it simmer for 5 minutes.
  32. 32Let it simmer for 5 minutes.
  33. 33Let it simmer for 5 minutes.
  34. 34Stir in the cooked chicken.
  35. 35Stir in the cooked chicken.
  36. 36Stir in the cooked chicken.
  37. 37Pour in the cream and mix well, then take off the heat.
  38. 38Pour in the cream and mix well, then take off the heat.
  39. 39Pour in the cream and mix well, then take off the heat.
  40. 40Season very generously with salt, pepper, and fresh nutmeg.
  41. 41Season very generously with salt, pepper, and fresh nutmeg.
  42. 42Season very generously with salt, pepper, and fresh nutmeg.
  43. 43Cover the surface with cling film to prevent a skin and leave it to cool completely.
  44. 44Cover the surface with cling film to prevent a skin and leave it to cool completely.
  45. 45Cover the surface with cling film to prevent a skin and leave it to cool completely.
  46. 46When the sauce is cold, stir in the parsley.
  47. 47When the sauce is cold, stir in the parsley.
  48. 48When the sauce is cold, stir in the parsley.
  49. 49Assemble the pies by filling each oven-safe foil tray with the pie filling.
  50. 50Assemble the pies by filling each oven-safe foil tray with the pie filling.
  51. 51Assemble the pies by filling each oven-safe foil tray with the pie filling.
  52. 52Cut the pastry to be just wider than your foil trays.
  53. 53Cut the pastry to be just wider than your foil trays.
  54. 54Cut the pastry to be just wider than your foil trays.
  55. 55Cover each tray with the pastry, trim any excess, and crimp and seal the edges with your fingers.
  56. 56Cover each tray with the pastry, trim any excess, and crimp and seal the edges with your fingers.
  57. 57Cover each tray with the pastry, trim any excess, and crimp and seal the edges with your fingers.
  58. 58Brush the pastry with beaten egg.
  59. 59Brush the pastry with beaten egg.
  60. 60Brush the pastry with beaten egg.
  61. 61Cut a cross in the middle of the pastry to let steam out.
  62. 62Cut a cross in the middle of the pastry to let steam out.
  63. 63Cut a cross in the middle of the pastry to let steam out.
  64. 64Cover tightly with cling film and freeze.
  65. 65Cover tightly with cling film and freeze.
  66. 66Cover tightly with cling film and freeze.
  67. 67To bake from frozen, preheat your oven to 180°C.
  68. 68To bake from frozen, preheat your oven to 180°C.
  69. 69To bake from frozen, preheat your oven to 180°C.
  70. 70Cook for 1 hour to 1 hour 15 minutes until golden and bubbling.
  71. 71Cook for 1 hour to 1 hour 15 minutes until golden and bubbling.
  72. 72Cook for 1 hour to 1 hour 15 minutes until golden and bubbling.
  73. 73Serve immediately.
  74. 74Serve immediately.
  75. 75Serve immediately.

Ingredients

  • 800 g leftover cooked chicken
  • 800 g leftover cooked chicken
  • 800 g leftover cooked chicken
  • 2 leeks, sliced
  • 2 leeks, sliced
  • 2 leeks, sliced
  • 1 carrot, diced
  • 1 carrot, diced
  • 1 carrot, diced
  • 400 g mushrooms (mix of shiitake and chestnut), roughly chopped
  • 400 g mushrooms (mix of shiitake and chestnut), roughly chopped
  • 400 g mushrooms (mix of shiitake and chestnut), roughly chopped
  • 3 garlic cloves, finely chopped
  • 3 garlic cloves, finely chopped
  • 3 garlic cloves, finely chopped
  • 120 g butter (half for leeks, half for mushrooms)
  • 120 g butter (half for leeks, half for mushrooms)
  • 120 g butter (half for leeks, half for mushrooms)
  • 80 g plain flour
  • 80 g plain flour
  • 80 g plain flour
  • 30 g dried porcini
  • 30 g dried porcini
  • 30 g dried porcini
  • 200 ml white wine
  • 200 ml white wine
  • 200 ml white wine
  • 1.2 ml hot chicken stock
  • 1.2 ml hot chicken stock
  • 1.2 ml hot chicken stock
  • 200 ml double cream
  • 200 ml double cream
  • 200 ml double cream
  • 1 large handful fresh parsley, finely chopped
  • 1 large handful fresh parsley, finely chopped
  • 1 large handful fresh parsley, finely chopped
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • fresh nutmeg
  • fresh nutmeg
  • fresh nutmeg
  • 2 sheets of pastry (shortcrust or puff)
  • 2 sheets of pastry (shortcrust or puff)
  • 2 sheets of pastry (shortcrust or puff)
  • 1 egg, beaten
  • 1 egg, beaten
  • 1 egg, beaten

Equipment

frying panwooden spoonoven-safe foil containerscling filmknifepastry brushgratermeasuring jug

Tips

  • A pot pie is the best kind of pie for freezing as there's no bottom crust to get soggy.
  • Shop-bought, ready-rolled pastry is perfectly fine for this recipe.
  • Make these in oven-safe foil containers.
  • Cover really well with cling film before freezing.
  • Keep your garnish simple; buttered potatoes and peas do the job.