Homestyle Chicken Pot Pie

Filling and Nutritious Dish

Aug 3, 2009
Melody Mundawarara

: Chicken Pot Pie - the Best Ever - fivecatsonedog

Chicken pot pie tastes even better when made from scratch at home. This dish of creamed chicken filling topped by a flaky puff pastry crust can be made ahead and frozen.

Chicken pot pie is a comfort food that makes a healthy and tasty main course meal. Chicken, vegetables and pastry are combined to make a very satisfying meal. Above all, it is simple and easy to make and can be personalized to suit you or your guests.

Home-Style Chicken Pot Pie Recipe

Serves 8

Ingredients:

500 g skinless, boneless chicken breast - cubed
400g frozen mixed vegetables, such as potatoes, peas and carrots, thawed and drained
1 cup sliced fresh mushrooms
2 tablespoons of cooking oil
1/3 cup chopped onion
1/3 cup plain flour
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon dried oregano
1 3/4 cups chicken stock
1 cup milk
1 x 23 cm unbaked pie crust
1 x 25 cm unbaked pie crust

Method:

In a large cast iron frying pan, heat the cooking oil. Add chicken and onion and cook until mixture is just browned. Stir in vegetables and season with poultry seasoning, salt and oregano. Heat mixture, stirring constantly. Simmer over medium heat for 8 to 10 minutes, until chicken is cooked through; no longer pink in the center and the juices run clear. Stir flour into the milk until well blended, add to chicken and cook until thickened. Remove the chicken mixture from heat and let cool.
Fit smaller pastry piece into a 23 cm pie plate.
Pour filling into pastry lined pie dish. Arrange top layer of pie crust, seal edges, and cut away excess dough. Crimp the edges by pinching together by hand or using a fork. Cut slits in the top of the crust to allow for steam to escape during cooking.
If there is excess pastry mix, roll out into strips, and arrange into lattice work on top of the crust. A number of decorative designs can be made with this pastry mix.
Brush pastry with beaten egg and bake in the preheated oven for 30 to 45 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.

Cook's Notes:

The pie can be topped by a single piece if pastry if made in a deep dish.
The meat and vegetables used can be varied according to taste or availability. Leftovers can also be used.
If you do not mind the extra work, the chicken is more likely to retain more flavour and moisture if it is prepared with bones and skin intact and these are then removed before adding to the chicken pot pie.
If you skin and debone chicken breasts yourself, be sure to reserve both the bones and skin. Let these scraps collect in a resealable food storage bag in your freezer and soon there will be enough to make flavourful homemade chicken stock.

Melody Mundawarara - Melody Mundawarara has always enjoyed creative pursuits. Her interests range from Art to Zoology. She is a keen researcher who is excited ...