I never think of Chicken Pot Pie during the whole year but the moment winter sets in, the body just automatically starts yearning for this dish.
this soup almost every other day. The kids really have no appetite for
food when they are sick but they love hot steamy chicken pot pie, so an
absolute win win dish. After all chicken soup is good to have in winter.
Makes 3 large or 4 medium pies
2 cup cooked chicken (see note below)
2 cup stock (see note below)
1/2 onion chopped
1 small garlic minced
2 cups vegetables (see note below)
1/2 tsp dried thyme
2 tbsp chopped parsley
2 tbsp olive oil
2 tbsp Butter or margarine (or just one tbsp of oil more)
2 tbsp flour (All Purpose)
1/2 cup cream or 1 cup milk (use non-dairy creamer to make it Parve)
Salt and pepper to taste
Puff pastry (1 sheet) or Short crust pasty or pie crust
Eggs wash (1 egg + 2 tbsp water)
Let's talk about some of the ingredients before we continue on to the recipe.
Chicken & Stock - Traditionally you would buy a whole chicken and cook it in a pot of boiling water with a whole lot of ingredients then shred the chicken and use the stock in the soup.
I never use the whole chicken esp because I do no use the skin and it's just way too much quantity.
I prefer to use thighs because breast meat does cook fast and becomes chewy. So, what ever chicken you use - I prefer to cook it separately so I do not over cook my chicken.
If you choose to use breast continue without this step as instructed below.
If you choose to use Thighs
Place chicken thighs with four cups of water, add a small piece of onion, garlic and ginger, cinnamon,and a lemon wedge. ( The reason I use these because ginger, cinnamon and lemon are good cure for cold and onion and garlic are good anti oxidants) You may choose other flavors too such as leaks, celery, cardamon, thyme. Boil for about 10 minutes until you have about 2 cups of stock left.
Sometimes I use parsnip, turnip, potatoes, even leeks.
Well, let's start cooking.
Preheat the oven at 200C/400F
Thaw the puff pastry but keep chilled in the fridge.
Place the oil and butter in a deep pan. Saute the garlic and onions and dried thyme for 2 minutes.
Add salt and pepper.
Can you see how the stock has thicken and reduced?
Note: If you are using uncooked chicken breast - add it to the pot now so it will not over cook.
Note - if you are using milk you may want to thicken the sauce more so it can accommodate the extra liquid. Because once you add milk you do not want to cook this too much so as to avoid the milk from splitting.
Check for seasoning... and set aside.
Brush the edges with egg wash so the puff pastry will seal.
I like mine a bit dark and crispy so.... here you can see they are really golden brown.
Thanks for stopping by.