Name: The Ultimate Comfort food- Chicken Pot Pie! recipe by Mallika Chaudhary at BetterButter
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 3
Ingredients: 1 pack ready-to-use shortcrust or puff pastry sheet; 1 tsp chopped garlic; 1 tsp grated ginger; 1 bayleaf; 2 carrots, peeled and chopped; 1 onion, chopped; 1 large potato or 2 small potatoes, peeled and cut into cubes; 2 Sticks of Celery, chopped; 1/2 cup mushrooms; 1 large chicken breast, diced; 2 cups Chicken Stock; 1/2 cup peas, steamed; 2 tbsn butter; 2 tbsn all purpose flour; ½ cup heavy cream; 2 tbsp olive oil; Salt and Pepper, to taste; Some fresh Parsley, chopped; 1 beaten egg to make egg wash

Ingredients Serving: 3

1 pack ready-to-use shortcrust or puff pastry sheet
1 tsp chopped garlic
1 tsp grated ginger
1 bayleaf
2 carrots, peeled and chopped
1 onion, chopped
1 large potato or 2 small potatoes, peeled and cut into cubes
2 Sticks of Celery, chopped
1/2 cup mushrooms
1 large chicken breast, diced
2 cups Chicken Stock
1/2 cup peas, steamed
2 tbsn butter
2 tbsn all purpose flour
½ cup heavy cream
2 tbsp olive oil
Salt and Pepper, to taste
Some fresh Parsley, chopped
1 beaten egg to make egg wash

Instructions

Take out your pastry sheet from the refrigerator around 45 minutes beforehand. I do not use the frozen range and do not have idea about the same. If you do, thaw according to the instructions on the package.
In a large pot, heat the olive oil.
Add your bay-leaf, ginger and garlic. Saute and stir for a few seconds.
Next, add the chicken pieces and season with salt and pepper. Roast till it’s nicely cooked.
Add in the chopped onions, carrots, potato cubes, mushrooms and celery. Cook for around 7-8 minutes till the veggies look well roasted and lose almost all of the moisture.
Add the butter and stir the mixture till the butter melts.
Add the flour and mix well with the mixture to make sure it coats everything. Stir and cook for around 2-3 minutes, till the raw aroma goes away. Here, we have made a sort of roux with the butter and flour i.e thickener for our filling.
Pour in the chicken stock and bring it to a boil. Then lower the heat and keep it to simmer for around 12-15 minutes.
Next, add the heavy cream along with the peas and season with salt and pepper to taste. Mix well. Let it cook for about 7-10 minutes more. Once it has reached your desired consistency, switch of the gas and keep the mixture to cool.
Throw in the parsley and give a final stir. Our pie filling is ready.
Preheat your oven to 190 degrees Celsius.
Pour in the cooled filling in your oven-safe bowl or baking tray. It should not be hot!
Seal the bowl with the pastry sheet on the top of the filling, in any design your like. Poke little holes/incisions in the pastry covering with a knife, for the steam to escape. This is very essential or your pie can explode while baking.
Brush the top of the pastry with egg wash (beaten egg). Do not skip this or your pastry will not be golden and shiny.
Cook the pie in the preheated oven at 190 degrees Celsius for about 30-35 minutes or until the tops are nice, golden brown. Serve hot!

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