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main-meals

Chicken Pot Pie

Ultimate comfort food hidden underneath a flaky buttery rough puff pastry lid.

60 6
Chicken Pot Pie | DonalSkehan.com, Ultimate comfort food hidden underneath a flaky buttery rough puff pastry lid.

main-meals

Chicken Pot Pie

Ultimate comfort food hidden underneath a flaky buttery rough puff pastry lid.

Thursday, April 28, 2016

For the filling:

75g butter

1 large onion, peeled and thinly sliced into half moons

1 head of broccoli, broken into florets (about 300g)

2 tbsp plain flour, plus extra for dusting

350ml hot chicken stock

Sea salt and freshly ground black pepper

1 heaped tsp English mustard

150ml single cream

400g cooked chicken, torn into bite-sized pieces

1 large egg, beaten

For the pastry:

250g plain flour

170g very cold, butter, cut into small cubes

1 tsp sea salt

1 egg

1 tbsp balsamic vinegar

2 tbsp ice cold water

Freshly ground black pepper

Mixing bowl

Large frying pan

Saucepan

Metal steamer

Oven proof baking dish

Rolling pin

Pastry brush

 

60 mins
Serves 6

While you can buy great quality pre-made pastry these days, there’s nothing like making it from scratch! Rough puff pastry is so easy to make and results in a buttery, flaky topping, perfect for my chicken pot pie.

 

For the pastry, put the flour and butter into a mixing bowl and using a butter knife, cut the butter into the flour until the mixture looks like rough breadcrumbs. Whisk together the egg, the balsamic vinegar and the sea salt. Add this to the butter and flour and using two forks gently toss through until the dough begins to come together. Add a little cold water to bring the dough to a rough ball. Press into a flat circle, wrap in cling film and allow to rest in the fridge for 30 minutes.
Preheat the oven to 180°C/350°F/Gas Mark 4.
Melt 25g of the butter in a large frying pan, add the onions and fry slowly for about 15 minutes or until softened and caramelised. Add the remaining 50g of butter to the saucepan and allow to melt over a medium heat, add the flour and cook for 1 minute, whisking to combine.
Gradually add the stock whisking briskly until it thickens. If it goes a little lumpy, don’t worry; just whisk vigorously until it becomes smooth.
Reduce the heat and simmer for 3–4 minutes. Season with a generous pinch of salt, black pepper and add the mustard. Pour in the cream and stir through allowing to cook for a further minute.
Steam the broccoli in a metal steamer until al dente (i.e. not completely tender) then drain and refresh in a bowl of iced water.
Add the broccoli and chicken to the sauce and stir well. Transfer the mixture to an ovenproof baking dish, 20cm diameter and 5cm (2in) deep.
Roll the pastry out on to a floured work surface large enough to fit the top of the dish. Brush the edges of the dish with a little beaten egg and place the pastry on top of the pie. Brush with a little more beaten egg and cook in the oven for 25 minutes until the pastry is puffed and golden.
60 mins
Serves 6

Ingredients

For the filling:

75g butter

1 large onion, peeled and thinly sliced into half moons

1 head of broccoli, broken into florets (about 300g)

2 tbsp plain flour, plus extra for dusting

350ml hot chicken stock

Sea salt and freshly ground black pepper

1 heaped tsp English mustard

150ml single cream

400g cooked chicken, torn into bite-sized pieces

1 large egg, beaten

For the pastry:

250g plain flour

170g very cold, butter, cut into small cubes

1 tsp sea salt

1 egg

1 tbsp balsamic vinegar

2 tbsp ice cold water

Freshly ground black pepper

You'll Need

Mixing bowl

Large frying pan

Saucepan

Metal steamer

Oven proof baking dish

Rolling pin

Pastry brush

 

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  • Mark Monroe

    hi Donald could you please think about adding the us conversions for those of us not on metric? I love your recipes but I hate trying to convert them

    • Hi Mark! Thanks for your feedback. I’ve thought a lot about this and for now my recipes will be in the metric system as it’s standard across Ireland, the UK and the rest of Europe but is something I might do in the future. :)