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    Chicken pot pie

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    Chicken pot pie

    • Preparation time: 10 minutes
    • Cooking time: 135 minutes
    • Total time: 2 hours 25 minutes 60 minutes 60 minutes 25 minutes

    Serves: 6 - 8

    Ingredients

    1 Duchy Organic Free Range British Whole Chicken (1.3kg-1.4kg)
    ½ lemon
    3 cloves garlic, bashed with skin left on
    ¼ x 20g pack thyme
    1 bay leaf
    1 tbsp olive oil

    For the filling
    70g unsalted butter
    2 large leeks, cut into half-moon slices
    75ml white wine
    150g frozen petits pois, defrosted
    40g plain flour
    400ml whole milk
    200ml chicken stock
    2½ tsp Dijon mustard
    ¼ x 20g pack tarragon, finely chopped
    ½ lemon, finely grated zest, or more to taste
    320g pack all-butter ready-rolled puff pastry sheet
    1 British Blacktail Medium Free Range Egg, beaten
    Green veg such as wilted greens or Tenderstem broccoli, to serve
     

    Method

    1. Preheat the oven to 200ºC, gas mark 6. Put the chicken into a roasting tin, squeeze the lemon over it, then put it into the cavity with the garlic, thyme and bay leaf. Drizzle over the oil and season. Roast for 25 minutes. Reduce the oven temperature to 180ºC, gas mark 4 and continue to cook for 50 minutes-1 hour, or until thoroughly cooked, the juices run clear and there’s no pink meat. Set aside to cool on a plate. Pour any excess fat from the tray juices and reserve the juices for the filling.

    2. Meanwhile, for the filling, melt 30g butter in a frying pan, then add the leeks and fry until softening and starting to colour. Add the wine and allow to evaporate, then tip into a 30x20cm ceramic or metal oven dish and set aside. Scatter over the petits pois.

    3. Wipe the frying pan with kitchen paper before returning to the heat. Add the remaining butter to melt, then stir in the flour and cook for
    2-3 minutes, until a shade darker and smelling nutty. Add the milk and stock, a little at a time, stirring until incorporated. Simmer for 5-10 minutes until thickened. Mix in the mustard, tarragon, lemon zest and reserved tray juices. Season and pour into the dish.

    4. Remove the chicken meat from the bones, add to the vegetables and sauce and mix to combine. Allow the mixture to cool for about 20 minutes. Meanwhile, preheat the oven to 200ºC, gas mark 6. Unroll the pastry onto the top of the oven dish, crimp the edges with a fork and make a couple of air holes in the middle with the tip of a knife, before placing onto a baking tray. Brush with beaten egg, then bake for about 40-45 minutes until the pastry is puffed and golden. Serve with wilted greens and steamed Tenderstem broccoli.

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    Cook’s tip

    Use pastry offcuts to make leaves or other shapes to decorate the pie. Stick on with a little beaten egg and glaze as above.
     

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