If you’re in the mood for some serious comfort food for dinner tonight, try this classic chicken and mushroom potpie. Individual, comforting pot pies made with a creamy chicken, mushroom and veggie mixture and topped with flaky puff pastry. Bake it to golden perfection for the best homemade dinner.
HOW TO MAKE CHICKEN POT PIE?
It’s quite easy to make this great-tasting chicken pot pie. In this recipe, all ingredients are in perfect balance. You will get a creamy and delicious filling topped with a delicious flaky pie crust. Here are the basic steps that describe making this chicken pot pie:
Before starting add the sago to the chicken stock and let it stand for at least 30 minutes.
Steam the chicken breasts with garlic cloves and salt and freshly ground pepper. I pop it into the pressure cooker with a bit of water for about 12 minutes.
Melt the butter in a pot over medium heat. Add onions and saute until soft and translucent, about 5 minutes. Increase heat to medium-high and add mushrooms; fry for about 3 minutes.
Flake or slice the chicken and add to the onion and mushroom mixture.
Splash Worcestershire sauce over the chicken and stir through.
Add the corn, carrots and green pepper and stir fry for about 3Â minutes.
Add the chicken stock and sago mix to the mixture and let this cook for at least 5 minutes on low heat.
Add the crème fraiche and stir through.
Remove from the heat and add the chopped flat-leaf parsley.
Lightly grease 4-5 medium-sized ramekins. Using tops of ramekins as a guide, cut 4 Â rounds slightly larger than the ramekins from the pastry sheet. Divide the chicken mixture evenly between ramekins.
Place pastry circles on top of the chicken mixture and crimp the edges. Press with a fork to seal edges. Pierce a small hole in the centre of each pastry lid. Brush lids with egg and your pot pies are now ready to be baked.
HOW TO MAKE CHICKEN POT PIE CRUST?
To make chicken pot pie you need pie pastry. You can buy it at your local food market as I have done here, or if you have the time then make your own.
- 1 Cup Chicken Stock Mixed With 2 Tbles Sago
- 3Tbsp Butter
- 1 Onion Finely Chopped
- 4 Medium Size Chicken Breasts
- 1 Tsp Garlic Paste
- 3 Whole Cloves
- 6 Whole Black Peppercorns
- 3 Whole All Spice
- 250 Gr Sliced Mushrooms
- 2 Tbles Worcestershire Sauce
- ½ Cup Corn (Frozen Or Canned)
- ½ Cup Diced Carrots
- ½ Green Pepper Cubed
- Salt To Taste
- Freshly Ground Black Pepper To Taste
- ½ Cup Crème Fraiche
- ¼ Cup Flat-Leaf Parsley, Chopped
- 1 400 Gr Roll of Puff Pastry
- 1 Egg Beaten
- Before starting add the sago to the chicken stock and let it stand for at least 30 minutes.
- Steam the chicken breasts with garlic paste, whole spices and salt and freshly ground pepper. I pop it into the pressure cooker with a bit of water for about 12 minutes.
- Melt the butter in a pot over medium heat. Add onions and saute until soft and translucent, about 5 minutes. Increase heat to medium-high and add mushrooms; fry for about 3 minutes.
- Flake or slice the chicken, discard the whole spices and add to the onion and mushroom mixture.
- Splash Worcestershire sauce over the chicken and stir through.
- Add the corn, carrots and green pepper and stir fry for about 3 minutes.
- Add the chicken stock and sago mix. Let this cook for at least 5 minutes on low heat.
- Add the crème fraiche and stir through.
- Remove from the heat and add the chopped flat-leaf parsley.
- Preheat oven to 200°C. Lightly grease 4 medium-sized ramekins. Using the tops of ramekins as a guide, cut 4 rounds from the pastry sheet. Divide the chicken mixture evenly between ramekins.
- Place pastry circles on top of the chicken mixture. Press with a fork to seal the edges. Pierce a small hole in the centre of each pastry lid. Brush lids with egg. Place pies onto a baking tray. Bake for 20 minutes, or until golden and puffed.
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