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Chicken Pot Pie

Ingredients Quantity
For the Chicken Stew Filling
Chicken breast (diced) 500gm
Olive oil 3 tbsp
Salt as required
Freshly ground black pepper as required
Water 7 ½ cups
Chicken bouillon cubes 2 pieces
Unsalted butter 60 gm
White onions (chopped) 2 medium piece
All purpose flour ¾ cup
Cooking cream ¼ cup
Carrots (diced) 1 large piece
Peas (frozen) 1 cup
Potatoes 1 medium piece
Pearl onions 1 cup
Mushrooms (sliced) ½ cup
Leeks(finely sliced) ½ cup
Fresh parsley leaves 1cup
For the Pastry
All purpose flour 400gm
Kosher salt 1 ½ tsp
Baking powder 1 tsp
Cold Butter (cubed) 220gm
Eggs (beaten) 2 pieces
Salt & pepper as required
Iced water ½ cup


For the Chicken Stew Filling

  1. In a sauce pan, boil water with the chicken stock cube until dissolved and bubbling. Turn off the heat and set aside.
  2. Then chop chicken breast, add salt and cracked pepper and set aside.
  3. Cut carrot, mushroom and potato to 1x1 cm cubes.
  4. Chop the parsley, white onions and pearl onions finely.
  5. Bring the already boiled stock back on the heat and boil the potatoes for about 10 minutes, then add carrots and peas. Once the vegetables are cooked, strain the stock saving the liquid.
  6. In a big saucepan, melt the butter, add olive oil and chicken and pan fry for a few minutes on medium heat.
  7. Add the chopped white onion and sweat on low heat. Add the mushrooms, pearl onions and leek, sweat until transparent and dry in texture.
  8. Add flour and parsley to the saucepan and stir for 2 minutes on medium heat until the mixture is brown in colour.
  9. Add the cooked potato, carrot and peas into the saucepan and mix until well until combined.
  10. Pouring the stock liquid a little at a time and mixing continuously, add 5 cups of stock into the saucepan and stir until all the liquid has been added and the mixture is smooth.
  11. Add the cooking cream and cook until bubbling and the sauce coats the back of a spoon. This will take a few minutes. Taste and season as required.
  12. Spoon the Chicken Stew in to the ramekins, ¾ full and leave to set in the chiller for 15 minutes.

For the Pastry

  1. Mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add butter and pulse a few times or until the mixture resembles breadcrumbs. With the motor running, add the ice water; process only enough to moisten the dough and it comes together.
  2. Remove the dough out onto a floured board and gather in to a ball, make sure not to knead the dough. Wrap the dough in cling film and allow it to rest in the fridge for 30 minutes.
  3. Once cooled, divide the dough into quarters and roll each piece into an 8-inch circle.
  4. Preheat the oven to 375˚F, 180˚C.

Assembling the Pies

  1. Brush the outside edges of each filled ramekin with the egg wash. Place the rolled out dough over the ramekins. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top, for the steam to escape when cooking. Sprinkle with sea salt and cracked pepper.
  2. Place on a baking sheet and bake until the top is golden brown, approx. for 20 minutes.
  3. Best served warm with a side salad.

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