To start with this easy chicken pot pie recipe, mix the flour and salt in a large bowl. Using your fingertips, rub the chilled butter into the flour until the mixture resembles coarse crumbs. Gradually add just enough ice water to form a dough. Divide the dough in half, shape each into a disc, wrap in cling film and refrigerate for at least 30 minutes.
Description - Step 2
Cook the filling
Melt the butter in a large saucepan over medium heat. Add onions, celery and carrots. Cook until the vegetables are tender, about 8-10 minutes. Stir in the flour and cook for 1 minute. Gradually pour in the chicken stock and milk, stirring constantly. Bring to a boil, then reduce heat and simmer until thickened. Stir in the chicken, peas, salt and pepper. Remove from heat.
Description - Step 3
Assemble the chicken pie
Preheat the oven to 200°C. Roll out one dough disc on a floured surface into a 30 cm round. Transfer it to a 9-inch pie dish, letting the excess hang over the edge. Pour the chicken filling into the crust. Roll out the remaining dough disc and place it on top. Trim and crimp the edges to seal. Cut a few slits in the top crust for steam vents. If you don't have an oven, you can use a stovetop to cook the pie by using a heavy-bottomed pan or a skillet with a tight-fitting lid. Heat the pan over low to medium heat, making sure the pie doesn't burn.
Description - Step 4
Bake the pie
Brush the top crust with beaten egg for a golden finish, if desired. Bake for 45-50 minutes, until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with strips of foil. Let the pie cool for 15-20 minutes before slicing and serving.
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American
Intermediate
Main Course
