“Winter is coming!!!”
– Yes, I’ve spent the entire long weekend catching up on Game of Thrones.
But seriously it’s about to get cold, which means it’s time to get cosy. You know that feeling where no matter how warm the room is, some old fashioned chicken pot pie is the only thing that can warm you up from the inside out. Steaming, saucy tender chicken with carrots, potatoes, mushrooms and peas, flavoured with red wine and cream all wrapped up in a flaky pastry crust.
The one thing I always find myself wanting more of when eating potpie, is more crusty puff pastry. So if you’re like me, make a little extra puff pastry to add to each serving of pie.
What you need:
6 skinless chicken breasts
5 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
3 medium potatoes (or 6 baby potatoes)
1 medium onion
1 cup frozen peas
250g chopped mushrooms
2 tablespoons chopped flat-leaf parsley
½ cup milk
½ cup cream
½ cup red wine
5 tablespoons flour
Coarse salt and freshly ground pepper
What you do:
Place chicken in foil, drizzle with olive oil and season. Cook in oven on 200 º C for 25 minutes, until chicken is tender and cooked through. Once cool, cut into bite-sized pieces. Reserve the chicken stock from the foil in a cup and add water to fill one full cup.
In a large pot, melt butter and olive oil, and add potatoes, carrots and onion. Cook and stir occasionally until the potatoes and carrots are fork tender. Add mushrooms and cook until mushrooms are soft. Add wine and cook for a few minutes. Add flour, cook and stir for one minute. Then add the reserved chicken stock, milk and cream. You may need to add one more cup of water or chicken stock at this point. Bring to a simmer and stir until thick and bubbly. Stir in the chicken, peas and parsley. Season, transfer to dish and let cool.
Roll out puff pastry on a lightly floured surface. Cut out a circle wide enough to cover the dish being used (crimp edges over sides). Cut out additional smaller circles for when served. Whisk the egg in a small bowl with a touch of water and brush all pastry. Refrigerate for 20 minutes.
Preheat oven to 180 º C, bake the potpie and additional puff pastry for approximately 25 minutes until pastry is golden brown and the filling is hot and bubbly.
Serve, get cosy and enjoy!