Chicken Pot Pie

For dinner tonight I made another one of my most-cooked recipes, chicken pot pie. I have been making it regularly for many years. It’s a great, all-in-one meal that contains carbs, protein and fresh vegetables – no need to make any side dishes!

I used :

  • 4 boneless, skinless chicken breasts, poached, chopped into bitesize pieces
  • the reserved stock in which I cooked the chicken – about 500ml
  • 2 finely chopped red onions
  • 6 cloves of garlic, minced
  • 4 stalks of celery, finely chopped
  • 4 carrots, finely chopped
  • 1 courgette, chopped into bitesize pieces
  • a few tablespoons of plain flour
  • dried thyme, salt and pepper
  • 1 batch of Martha Stewart’s pate brisee 
  1. First I made the pie dough. More often than not I use puff pastry when making this recipe but the shop didn’t have any today. I used half of the dough for this dinner and froze the rest for later use. The only change I made was omitting the sugar as this is a savoury dish.

Chicken Pie Dough Butter ChunksPate Brisee discs in clingfilm

2.I sauteed the carrots, onions, celery and garlic in olive oil for about 5 minutes, until softened.

3. Then I added a few tablespoons of flour and let cook for a few minutes. I poured over the chicken stock, added the meat and courgette cooked for about 10 minutes, until the sauce had thickened.

4. I poured the pie filling into a baking dish, rolled out the dough and covered it.

5. I cooked in a 200C oven for 30 minutes, and let sit for 10 more before I ate some.

Cooked Chicken Pie

Delicious as always, I never get sick of chicken pot pie!

Órfhlaith Signature


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