Chicken Pot Pie is comfort food as it’s best. This is one of my younger son’s favorites and he had been asking for this for weeks. The combination of Chicken chunks with veggies like carrots and celery, flavored with cumin & paprika and studded with sun dried tomatoes in a creamy mushroom gravy against the pie dough crust makes you feel all warm as fuzzy – if you don’t believe me, take a look at the beginning of the video!
CHICKEN POT PIE – Easy & delicious RECIPE
Ingredients
- Stick of cold butter – ½ cup grated
- All purpose flour – 10 oz, 283 gms
- Salt
- 120 ml cold water
- ½ cup diced onions
- 1 Chicken breast – approx. 1 cup
- 1 tsp each Cumin powder & Smoked Paprika
- Salt
- 1 cup sliced mushrooms
- ½ cup each diced celery and carrots
- 2 tbsps sundried tomatoes
- ½ cup water
- 4 tbsps butter
- 4 tbsps flour
- 2 cups chicken stock
- ¼ cup cream
Instructions
- Grate the stick of cold butter
- Sift the flour
- Add some salt and the all of the grated butter to the flour and work this into the dough to create a crumbly straggly mixture
- When you’ve got all that butter incorporated into the flour add 120 ml of cold water – all at the same time
- Cover this and leave it aside to rest for about 30 mins
- Add some oil to my hot saute pan and saute are a ½ cup of diced onions
- Add the Chicken
- Add 1 tsp of Cumin powder followed by 1 tsp of Smoked Paprika
- Add some salt to taste
- Add the sliced mushrooms
- Add 1/2 cup of celery, followed by ½ cup diced carrots
- Also add 2 tsps of chopped Sunndried tomatoes
- Add ½ cup of water and cover it to allow the veggies to steam for a few minutes.
- Take everything out and leave aside to cool on a plate
- In the same pot, I love one pot dishes, heat up the saute pan and add 4 tbsps of butter
- Add 4 tbsps of flour a little at a time to make a roux
- I’ve also heated up 2 cups of Chicken stock and just add this in a little at a time
- Just keep whisking after each addition
- Add salt to taste.
- Add a ¼ cup of cream and incorporate
- Roll out the rested dough and cut in a circle large enough to overhang the ramekin
- This is optional but I like to cut flowers out of the extra dough to decorate
- Fill up your ramekins and brush the lip with butter so it will prevent the dough from sticking
- Very carefully, Iay the pie dough circle over the ramekin, like dough always does, it contracts a little bit because of the gluten
- Stretch it with youry fingers and using the thumb and index finger of both hands, roughly crimp it all the way around till the dough is nice and secure
- Brush the top with some beaten egg, this will give the dough a beautiful golden hue
- Pinch the petals of my flower to give it some life and add it to the middle ..with a knife make perforations all around to allow the steam to escape while baking
- Bake in a preheated 350 degree oven for 20 – 30 mins till the tops are golden brown
