Chicken Pot Pie
- Daniel
- Sep 24, 2022
- 3 min read
Updated: May 21
I seem to be on a puff pastry roll these days. I know I know, it makes a whole lotta difference if the puff pastry is homemade. But frozen store-bought ones make life a lot easier. Don't you agree?
I like to reduce food wastage by using vegetable scraps to enhance the flavors of the stock. It has been a common practice in my kitchen. Of cos, you don't have to, but it is a step closer to sustainable cooking/baking. You can switch the ingredients around a bit. This is in fact a stew covered with puff pastry after all.
You can use celery instead of leeks, you can use parsnips instead of carrots, or omit the mushrooms, chilies and peas entirely. It is totally up to your palate. Remember, you are the artist of your own canvas. I really hope you will give this hearty pot pie a try. It goes really well, especially this time of the year.
Ingredients:
(Make 1 ten inch pie)
Chicken Stock Homemade, 700g
Chicken Thigh Boneless Skin-on, 2
Chicken Breast Boneless Skinless, 2
Sea Salt, Pinch
White Pepper, Pinch
Mushroom Powder, Pinch
Duck Fat, 2 TBSP + More
Yellow Onion Finely Sliced, 1
Carrots Oblique Cut, 2
Leeks Thinly Sliced, 2
Swiss Brown Mushrooms Finely Sliced, 200g
Unsalted Butter, 1 TBSP
Garlic Finely Minced, 3 Cloves
Green Peas Frozen, 150g
Red Chilies Thinly Sliced Deseeded, 1
Parsley Finely Chopped, A Handful
Dried Tarragon, Pinch
Unbleached All Purpose Flour, 40g
Store-Bought Frozen Puff Pastry, 1 Sheet
Egg Lightly Beaten, 1
Equipment:
Cast Iron Skillet
Oven
Directions:
Please visit my "How To Make Chicken Stock" page for the recipe.
Prepare the Chicken Stock
I like to use my vegetable scraps to infuse more flavor into the chicken stock. Cook the stock for about 8 to 10 mins, then cover and steep until ready to use.
Sear the Chicken
Season chicken generously with salt, pepper, and mushroom powder. Rub and coat well.
In a skillet over medium-high heat, add 2 TBSP duck fat.
Once heated, add the chicken thigh, skin side down. Sear until the bottom is crispy browned.
Repeat for the other side and the chicken breast.
Remove from heat once the chicken is ¾ cooked. Set aside to rest.
Cook the Vegetables
In the same skillet, add 1 TBSP duck fat.
Add onion and season with salt and pepper.
Saute until translucent.
Add carrot and stir to combine.
Add 1 more TBSP duck fat, cover, and cook until carrots are fork tender, stirring occasionally.
Add leeks, mushrooms, and garlic. Saute well.
Deglaze with butter and season again.
Once mushrooms begin to sweat and caramelize, add peas, chilies, parsley, and tarragon.
Saute until combined.
Make the Gravy
Strain the infused stock through a sieve into a large bowl.
Deglaze the skillet with half of the stock. Cook and reduce slightly, about 5 mins.
Add flour and stir well to incorporate.
Add the remaining stock and mix until smooth.
Slice the cooled chicken into bite-sized pieces and add to the skillet with its juices.
Stir and cook for 3 to 5 mins to reduce slightly.
Remove from heat and set aside.
Assemble the Pot Pie
Preheat oven to 220°C or 425°F.
Cover the skillet with puff pastry.
Trim any excess overhanging pastry.Follow thawing instructions on the puff pastry package.
Brush the top with egg wash.
Cut slits to allow steam to escape.
Bake and Serve
Bake for 20 to 25 mins, until the filling bubbles.
Reduce oven to 190°C or 375°F and continue baking another 15 to 20 mins or until the crust is golden and filling thickened.
Let cool slightly before slicing and serving.
Super chickenlicious...
Mama Mia...
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