Welcome to my kitchen…It’s time for another Chicken Recipe …Last week I shared how from one chicken you could make 4 meals…one of my suggestions was a chicken Pot Pie but I didn’t share the recipe..today I am remedying that and sharing my Chicken Pot Pie recipe…normally I would call it a Chicken Pie however it seems in many parts of the world it is called a Chicken Pot Pie…WHY? Well, it seems to have a long history… it is said to have originated in Greece where cooked meat was put into a pastry case…it was then the Romans who added the lid making it into a pie…Hence the Pot Pie however it wasn’t until about the late 1800s …the fondness for a pie soon spread to the new world and in the 19th-century settlers who came to America introduced the Pot Pie…it seems that although the “Pot Pie” originated in Elizabethan England today it’s as American as Apple Pie…why the Britsh hate the name pot pies so much I don’t know…maybe its because they believe a pie is only a pie when it has a top and bottom…
Chicken is a very versatile protein it has little fat(unless we add it)…a healthy alternative to red meat… it is indeed low in saturated fat, contains higher amounts of omega-6 fatty acids than other animal meats, and is high in protein and essential vitamins and minerals such as B6, B12, iron, zinc, and copper…
Today I am sharing Chicken Pot Pie…my chicken pot pies vary every time I make them…why? Because if I have a drop of wine to use it goes in, sometimes although not often I use cream instead of milk…I always add bay leaf but again sometimes I add some fresh or dried thyme…if I have mushrooms to use in they go as do any other veggies that I may need to use…the same with the topping some like filo and hubby likes shortcrust so I might mix and match..its a juggling act in my kitchen sometimes…lol
- 1/3cup butter or margarine
- 1/3cup chopped shallot
- 1/3cup all-purpose flour
- 1/2tsp salt
- 1/4tsp pepper
- 1 3/4cups homemade chicken stock or ready-made stock
- 1/2cup milk
- 1 bay leaf
- 2 1/2cups shredded cooked chicken or turkey
- 2cups frozen mixed vegetables, thawed or fresh vegetables diced.
In a medium saucepan, melt the butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in your stock and milk, cooking and stirring until bubbly and thickened.
Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into your dish…then top with your chosen pastry…seal the edge and flute. Cut a cross in the centre of your pie then using a spare bit of pastry cut 4 small diamonds and arrange them in the gaps of your cross…
For the pastry crust, you can use any pastry either a shortcrust pastry, puff pastry or filo…sometimes I even add sliced potatoes instead of a pastry crust. Bake for 25 to 35 minutes in a pre heated oven at 180C /356F or until the crust is golden brown. During the last 15 to 20 minutes of baking, cover the crust edge with strips of foil to prevent excessive browning if required.
The cooking time of course always depends on your oven and whether you make individual pies or one large pie…
These are two small pies I made and I used square dishes this time but round or square, individual or one large pie it is another meal from your chicken…
Stand 5 minutes before serving with a side of vegetables and gravy of course you can have pie and mash or pie and chips(fries) we don’t as if we have pastry we don’t have potatoes…
Thank you for joining me today and as always I look forward to your comments xx