AuthorFatimaDifficultyIntermediateThere's something undeniably comforting about a homemade Chicken Pot Pie. It's a timeless dish that brings together tender chicken and a medley of vegetables, all wrapped up in a flaky, golden crust. Perfect for a cozy family dinner or a satisfying meal on a chilly evening, this recipe is sure to warm hearts and bellies alike.
In a pot, combine chicken, peas, carrots, and sweet corn with 2 cups of water, a pinch of salt, 1/4 tsp garlic paste, and 1/4 tsp black pepper. Cover and simmer on medium heat for 15 minutes. Drain, reserving the broth.
Preheat your oven to 200°C (392°F).
In a saucepan, melt butter over medium heat. Sauté the onion until soft. Sprinkle in flour and cook for 2-3 minutes on low heat. Add black pepper powder, then gradually whisk in milk and broth to prevent lumps. Simmer until the gravy thickens.
Stir in the boiled chicken and vegetables. Adjust seasoning with salt and pepper. Add coriander, chilies, and cook for another minute. Remove from heat and stir in lemon juice.
For a crispy base, place one pastry sheet in a buttered pie plate, pierce with a fork, and bake for 15 minutes until golden. Let it cool.
Pour the chicken mixture over the pre-baked crust. Top with the second pastry sheet, trim excess, and crimp edges. Cut slits on top.
Brush with egg yolk and bake for 30-45 minutes until golden brown.
Let the pie rest for 10 minutes before serving.
Tips:
- For a lighter version, omit the bottom crust and simply use the pastry as a topping.
- Ensure the filling is not too hot when adding to the crust to prevent it from becoming soggy.
- For an extra golden crust, brush the pastry with a mixture of egg yolk and a tablespoon of water.
- Letting the pie rest before serving allows the filling to set, making it easier to slice.
Enjoy your Chicken Pot Pie with a side of fresh salad or crispy fries for a complete and satisfying meal!
Ingredients
Directions
In a pot, combine chicken, peas, carrots, and sweet corn with 2 cups of water, a pinch of salt, 1/4 tsp garlic paste, and 1/4 tsp black pepper. Cover and simmer on medium heat for 15 minutes. Drain, reserving the broth.
Preheat your oven to 200°C (392°F).
In a saucepan, melt butter over medium heat. Sauté the onion until soft. Sprinkle in flour and cook for 2-3 minutes on low heat. Add black pepper powder, then gradually whisk in milk and broth to prevent lumps. Simmer until the gravy thickens.
Stir in the boiled chicken and vegetables. Adjust seasoning with salt and pepper. Add coriander, chilies, and cook for another minute. Remove from heat and stir in lemon juice.
For a crispy base, place one pastry sheet in a buttered pie plate, pierce with a fork, and bake for 15 minutes until golden. Let it cool.
Pour the chicken mixture over the pre-baked crust. Top with the second pastry sheet, trim excess, and crimp edges. Cut slits on top.
Brush with egg yolk and bake for 30-45 minutes until golden brown.
Let the pie rest for 10 minutes before serving.