Luxury chicken pot pie
Not much beats a home-baked pie in winter and this one is definitely a winner. Give this a try for your family, we guarantee you will make it more than once!
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- 1 1/2 cups plain flour
- 160g cold butter
- 1 egg
- cold water
- 2 brown onions, diced
- 2 carrots, finely diced
- 2 stalks of celery, finely diced
- 3/4 cup frozen peas
- 1/2 cup frozen corn
- 2 rashers bacon, finely diced
- 2 cups shredded BBQ chicken
- 1/4 cup plain flour
- 2 cups chicken stock
- 1 cup dry white wine
- 1 cup cream
- 1 tsp dried thyme
- 1 tb ground black pepper
In a food processor process flour cold butter and egg until it resembles breadcrumbs, then add cold water little by little until the dough comes together. Place in a ziplock bag or cover with clingwrap and refrigerate for one hour.
Meanwhile in a saucepan or pot heat some butter and ad onions, carrot, celery, corn and peas, heat and stir until the onion becomes translucent. Add the bacon, stir well then add chicken and sprinkle the flour over the top, then stir well.
Add stock, wine and then the cream. Add thyme and pepper and simmer for about 10 minutes before completely turning off and allow for a little bit. Place in your pie dish whilst you make your pastry.
Preheat oven to 200 degrees Celsius. Take your pastry dough out of the fridge and place onto a floured surface. If you shape your dough into roughly the same shape as your tin/casserole pot it makes it easier.
Roll out until about 4mm thick. Roll back onto your rolling pin and roll onto your pie filling. Cut around the edges, add some decoration with the cast off pastry and then with a fork, prick the surface of your pie, this allows it to become lovely and crispy (no-one likes soggy pastry). Brush with some egg-wash (1 egg yolk mixed with a bit of milk) and bake for 30-40 minutes until it's as brown as you like on top.
Melissa Klemke is a freelance writer and a family food enthusiast. She blogs food, fun and frugality of her family of five at Frills in the Hills