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A warm chicken pot pie recipe made with vegetables and wonderful spices. Get Greensbury's organic, free-range chicken breasts or thighs delivered to your door.
2 cups milk (dealer's choice on fat %)
1 chicken stock
2 chicken bouillon cubes (crushed into powder)
2 sprigs thyme (optional)
1 large onion, chopped
2 large carrots, chopped
3 celery ribs, chopped
2 garlic cloves, minced
3 Tbsp butter
1 tsp dried thyme
1/3 cup white wine
1/3 cup flour
1/2 cup grated parmesan cheese
1/2 tsp black pepper
1 cup frozen peas (don't need to thaw)
2 sheets puff pastry (or enough to cover all your pot pies)
1 egg (lightly whisked)
Place milk, broth and bouillon powder in a large saucepan. Bring to gentle simmer over medium heat.
Add chicken and thyme.
Cover saucepan with lid, simmer gently on medium low for 15 minutes.
Remove chicken, shred or dice (don't worry if inside a bit uncooked). Cover pot and set poaching liquid aside.
Melt butter in a large pot over medium high heat. Add garlic and onion, cook for 2 minutes. Add thyme, carrot and celery, cook for 3 minutes or until carrot is softened.
Add wine. Stir, scraping the bottom of the pot, and cook for 1 1/2 minutes or until wine is mostly evaporated.
Add flour and stir for 1 minute.
Add about half the reserved poaching liquid and stir until all flour is incorporated and is a thick sludge.
Add remaining milk broth, parmesan, pepper. Stir.
Add chicken and frozen peas, stir.
Once mixture is heated (you'll see steam), cook for 3 minutes to thicken the sauce, stirring regularly.
Remove from heat. Spoon into oven proof pots - 4 large or 6 small. Cool in fridge at least 30 minutes.
While chicken pot pie is cooling, remove puff pastry from freezer and allow to partially thaw. Using a bowl as a guide, cut rounds from the pastry about 1 inch wider (all the way around) than the pots - be generous!
Preheat oven to 180C/350F.Brush edge of pots with egg. Top with puff pastry, folding down the edges.
Brush pastry with egg. Cut a 2/3 inch slit in the middle of the puff pastry top.
Bake 35 - 40 minutes until deep golden.
Serve and enjoy immediately!
Cooked chicken pot pies can be stored in the refrigerator for 3-4 days (if wrapped in plastic or an airtight container).
To reheat, remove from plastic or container, cover with aluminum foil and heat at 350 degrees for about 20 minutes (until top is slightly crispy).
Written by Nagi from RecipeTin Eats.