Chicken Pot Pie
This classic American food has been comforting a lot of us for ages, a simple dish made usually with leftover meat prepared with vegetables and a starchy sauce like gravy or mushroom soup enclosed in crust. Most of us today love the crust on these delicious dish but did you know that the crust on the original recipe was not meant to be eaten and used as a layer between the iron vessel it was cooked on? It was used to protect and avoid the filling form the metallic taste the old cookware has.
Recipes for this dish dates back to Middle Ages in Europe and was brought to United States by the first European immigrants. During those times it was cooked over a fire on cast iron pans but with modernization pans now are coated, some even use ceramic removing that metallic taste hence the crusts are more edible and safer to eat.
Today we will be making a chicken version with chopped vegetables like celery, mushroom, carrots and potato on a starchy creamy gravy. I will also use a ready-made flaky pastry for convenience but there is no one stopping you to use your own flaky pastry recipe if you don’t want the ready-made stuff.
- 750 g chicken thighs, deboned and diced
- 1 cup diced carrots
- 1 cup corn kernels
- 1 cup green peas
- 2 cups farmers brown mushrooms, quartered
- 1 stalk celery, sliced
- ½ cup chopped bacon
- 4 tbsp butter
- 1 large white onion, chopped
- 5 cloves garlic, minced
- ½ cup evaporated milk
- ½ cup flour
- 2 cups chicken stock
- white pepper
- chopped parsley
- frozen puff pastry
- egg, lightly beaten
- In a pot fry bacon pieces in butter, once brown remove and set aside.
- Now add garlic and onions then sauté for a minute, then remove and set aside
- Now add chicken pieces and quickly fry until brown on all sides, remove then set aside.
- Add flour and mix well until it forms a roux.
- Add chicken stock mix well until there are no more lumps, then add milk, chicken, corn, carrots, mushrooms, fried bacon, fried garlic, fried onions and celery. Bring to a boil and simmer for 10 minutes. If it’s quite dry add a bit of water just to loosen it.
- Mix in the green peas then turn heat off.
- Season with salt and pepper, garnish with chopped parsley.
- Prepare a large baking dish (I used a deep 8 x 12 in), lightly grease the bottom and place a layer of pastry in the bottom. Pour the chicken filling then top it with another pastry sheet. Seal the edges and place some holes for steam to vent. Brush top with lightly beaten egg.
- Place baking dish on a 180C preheated oven and bake for 35-40 minutes or until the top turns golden brown