As the days begin to get colder, our cravings for warm comfort food increases. We here at Cuisipro love a cozy classic, and our resident chef has done it again. With this super creamy flavourful chicken pot pie. It's a great way to put those extra ingredients in the fridge to good use!
It's not over complicated you can make it as simple as you like and it will still be delicious. You can use your family's secret pie crust or store bought for this recipe. Your choice! You can even pre make the filling cool and keep in the fridge or freeze and whip together at a later date.Fresh or frozen vegetables work here as well.
We love this go to classic, great for the end of a long week or perfect sunday dinner!
Yield: 1 pie (8-10 servings)
Approximately 2 pounds of chicken, diced into cubes
1 medium white onion
1/2 cup white button mushroom, diced
2/3 cup carrots, peeled, diced
2/3 cup Yukon gold potatoes, peeled and diced
2/3 cup peas, fresh or frozen
2/3 cup corn
2 liters chicken stock
4 tsp Dijon mustard
Salt and pepper, to taste
2 tbsp cornstarch, combined with 2 tbsp of water
¼ bunch fresh tarragon, chopped
1 cup 35% cream
Pie crust, homemade or store bought
- Preheat the oven to 350°F/180°C.
- Add the chicken stock to a large pot and bring to a boil.
- Blanch all the vegetables separately in the boiling chicken stock, drain and cool. Set aside. This helps to keep your vegetables flavourful.
- Place the diced chicken in the boiling stock to cook, it should take about 5-8 minutes. Drain, cool, and set aside.
- Bring the stock to a simmer and reduce the stock by half and season with salt and pepper.
- Once reduced, add the cream, and bring back to a boil, add your cornstarch mixture. Stir until well combined, the cornstarch will help thicken the sauce.
- Once the sauce has thickened, add the chicken, vegetables, tarragon, and mustard, mix well. At this point, you can add salt and pepper to taste.
- On a floured work surface, roll out two discs of dough and line a 23-cm (9-inch) pie plate with one of them, trim the excess dough leaving about 2cm of dough hanging over the edge of the pie dish. Spoon the filling into the crust. Brush the edges of the dough with egg wash and cover with the second piece of dough, again trimming the edges. Crimp the edges and brush the entire top with egg wash.
- Cut slits into the top of the pot pie to allow steam to escape.
- Bake for 50 minutes or until the pastry is golden brown. Let rest for 15 minutes before serving.
Used in this recipe: