Chicken Pot Pie

Name: Chicken Pot Pie
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 1
Cuisine: Global
Ingredients: 1 serving all purpose flour; 1 serving butter; 1 serving carrots; 1 serving celery; 1 serving chicken stock; 1 serving cooked chicken; 1 serving dry mustard; 1 serving egg; 1 serving heavy cream; 1 serving lima beans; 1 serving onion; 1 serving parsnips; 1 serving puff pastry; 1 serving Salt

Chicken Pot Pie might be just the main course you are searching for. This recipe serves 1. This recipe covers 35% of your daily requirements of vitamins and minerals. One serving contains 625 calories, 42g of protein, and 29g of fat. Not If you have heavy cream, chicken, mustard, and a few other ingredients on hand, you can make it. To use up the puff pastry you could follow this main course with the Cranberry Pear Puff Pastry Turnovers as a dessert. From preparation to the plate, this recipe takes roughly 2 hours.

Instructions

Put the stock, carrots, and parsnips in a large saucepan over high heat and bring to a boil. Cook for 5 minutes or until the vegetables are crisp-tender. Strain in a sieve over a bowl, and reserve the stock and vegetables.

Ingredients you will need

Vegetable

Parsnip

Carrot

Stock

Equipment you will use

Sauce Pan

Sieve

Bowl

Melt the butter in another saucepan over medium heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the onion and celery, and cook, stirring often, for 5 minutes or until softened.

Ingredients you will need

Celery

Onion

Sprinkle in the flour and stir for 1 minute.

Ingredients you will need

All Purpose Flour

Gradually stir in the reserved stock and bring to a boil, stirring. Reduce the heat and simmer for 2 minutes. Stir in the fava beans and mustard, and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Fava Beans

Mustard

Stock

Remove from the heat and cool until tepid. Stir in the chicken, cream, and reserved vegetables.

Ingredients you will need

Vegetable

Whole Chicken

Cream

Pour into a 9.5in (24cm) deep-dish pie pan.

Equipment you will use

Pie Form

Preheat the oven to 400F (200C).

Equipment you will use

Oven

Roll out the pastry on a lightly floured surface until about 1/8 in (3mm) thick.

Ingredients you will need

Roll

Cut out a round of dough slightly larger than the dish.

Ingredients you will need

Dough

Brush the dish rim with water, then position the pastry over the filling, and fold over the excess pastry so the dough is double-thick around the circumference of the pan. Crimp the pastry, glaze the top with the some beaten egg, and cut a small hole in the top.

Ingredients you will need

Dough

Glaze

Water

Egg

Equipment you will use

Frying Pan

Place the pie on a baking sheet.

Equipment you will use

Baking Sheet

Bake for 25 minutes or until the pastry is puffed and golden, and the filling is hot.

Equipment you will use

Oven

Let cool for a few minutes, then serve.

Chicken and Leek Pie: Replace the onion with chopped leek for a subtle flavor change and add or substitute other vegetables, such as green beans or corn.

Ingredients you will need

Green Beans