Chicken Pot Pie
Serves 2
Directions
- 1Add the dried porcini to your simmering chicken stock and let them infuse while you cook.
- 2Melt half the butter until sizzling, then add the leeks and carrot.
- 3Cook on a medium heat for 10 minutes until softened, then remove and set aside.
- 4Fry the mushrooms in batches in the dry pan until golden.
- 5Add the remaining butter to the pan with the mushrooms.
- 6Stir in the garlic and cook for 2 minutes.
- 7Return the leeks and carrots to the pan with the mushrooms.
- 8Tip in the flour and stir it in well, cooking for 2 minutes.
- 9Pour in the white wine and mix well.
- 10Pour 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.
- 11Let it simmer for 5 minutes.
- 12Stir in the cooked chicken.
- 13Pour in the cream and mix well, then take off the heat.
- 14Season very generously with salt, pepper, and fresh nutmeg.
- 15Cover the surface with cling film to prevent a skin and leave it to cool completely.
- 16When the sauce is cold, stir in the parsley.
- 17Assemble the pies by filling each oven-safe foil tray with the pie filling.
- 18Cut the pastry to be just wider than your foil trays.
- 19Cover each tray with the pastry, trim any excess, and crimp and seal the edges with your fingers.
- 20Brush the pastry with beaten egg.
- 21Cut a cross in the middle of the pastry to let steam out.
- 22Cover tightly with cling film and freeze.
- 23To bake from frozen, preheat your oven to 180°C.
- 24Cook for 1 hour to 1 hour 15 minutes until golden and bubbling.
- 25Serve immediately.
Ingredients
- 800 g leftover cooked chicken
- 2 leeks, sliced
- 1 carrot, diced
- 400 g mushrooms (mix of shiitake and chestnut), roughly chopped
- 3 garlic cloves, finely chopped
- 120 g butter (half for leeks, half for mushrooms)
- 80 g plain flour
- 30 g dried porcini
- 200 ml white wine
- 1.2 ml hot chicken stock
- 200 ml double cream
- 1 large handful fresh parsley, finely chopped
- salt
- pepper
- fresh nutmeg
- 2 sheets of pastry (shortcrust or puff)
- 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.
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