An English classic, chicken pot pie is a pie that’s made with cooked chicken in a white sauce and is set in an earthen ware and covered with pastry puff dough to cook. Eaten from the same pot and not in slices, this chicken pot pie recipe is from Nigella lawson’s cook book and surprisingly unlike a lot of other Chicken Pot pie recipes that fail to satisfy us, this does.
Easy to make and pretty much dump and go, this chicken pot pie recipe will serve two.
Take a look.
Chicken Pot Pie
- Corn kernels: ½ cup
- Mushrooms: ½ cup, snipped with a kitchen knife
- Boneless chicken: about 250 grams, cut in cubes
- All purpose flour: ½ a Ziploc bag
- Thyme: 1 teaspoon
- Pepper: ½ tsp
- Salt: ½ tsp
- Chicken Stock: 1 cup
- Beef rashers: 2-3
- Pastry puff dough: Cut in rounds to cover the pots
- In a non stick pan fry the beef rashers, mushrooms and corns until a little soft.
- Meanwhile mix your flour with thyme and coat the chicken pieces in it.
- Add the coated chicken in the frying pan and just fry for about 5-8 minutes. You don’t want to fry the chicken brown but simply sauté it a bit.
- Now, to this add chicken stock and salt and pepper. Let it broil for a while until the mixture turns to a thick creamy gravy.
- In an oven safe pot, pour gravy and seal the mouth with some pastry puff.
- Simply cut a round off the pastry puff dough and pinch its sides onto the pot.
- Bake in a preheated oven (375) in 250 for about 15-17 minutes.