Chicken Pot Pie: The quick way and the long way!
Chicken pot pie is really one of the ultimate comfort foods. Creamy and tasty full of vegetables and goodness and something that almost everyone in the family will enjoy in one way or another. We make ours with mushrooms, but the flexibility of this dish allows you to add or remove whatever your family may like or dislike. Some people put potatoes in it, I feel the pastry is starchy enough, I have however been known to chop up sweet potatoes and put them in it. I've also used big chunks of ham with some apple. Really whatever takes your fancy can be done. I make my white wine sauce from scratch, but if you are in a hurry, use a half cup of milk and a can of Campbell's Chicken and White Wine condensed soup. Not as healthy and certainly not as tasty, but cuts down on your time at the stove. Normally I would use puff pastry, but I didn't have any so used shortcrust. Either way is fine, I just happen to prefer the way puff pastry soaks up the sauce.
Ingredients:
- 1 sheet puff/shortcrust pastry, defrosted
- 4 chicken breasts, cut into chunks
- 100g bacon lardons (about 5 streaky rashers/bacon slices cut up)
- 1 large Spanish onion, chopped
- 1 large carrot, chopped
- 1/2 cup frozen peas
- 8 oz mushrooms, washed and sliced
- 1 glass white wine
- 4 tbsp butter
- 2 tbsp flour
- 1 cup single cream
- 1/2 tsp dried thyme
- handful fresh parsley, chopped
- 1 egg, beaten
Fry up the bacon in a large skillet. When fat begins to render add onions and carrots and cook for a few minutes. Toss chicken in the flour and add to the skillet with 2 tbsp of the butter. Cook until almost cooked through and browning. Add the remaining butter, peas and mushrooms. Cook for about two minutes. Toss in the white wine and stir around to get any fond stuck on the bottom. The sauce should start to thicken quickly.
Add the cream slowly, adding a little more if necessary to lighten the sauce, but remember the mushrooms will release some liquid during baking which will thin the sauce as well. Add herbs and season with salt and pepper to taste.
Place filling in a pie dish and roll out pastry to cover the dish. Brush the edges of the dish with egg and cut a thin strip of pastry to place around the dish. Press down to make sure this is sealed onto the dish. Brush it with egg and apply the crust on top of it. Use your thumb or a fork to make a decorative edge. If you have any leftover pastry, feel free to make a design for the top. Don't forget to poke a couple of air vents with a sharp knife. Brush with the egg and pop in the oven for about 25 minutes or until the pastry is golden brown. Allow to sit for a few minutes before serving. Serve with a nice salad! Enjoy!
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