Chicken pot pie

I don't want to turn this blog into a women's magazine or anything, but this pie is delicious. Enjoy!

1/3 cup butter (increasing the butter just a little gives a slightly richer flavour to the pie filling)
1/3 cup plain flour
1 chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup chicken broth/liquid stock
2/3 cup milk
2 cups cooked chicken, diced
frozen peas/carrots/corn (in desired quantity - about 1 cup)
2 sheets frozen puff pastry (or home-made, if you're so inclined)

Preheat oven to 425F/220C.

Heat butter over low heat until melted. Blend in flour, onion, salt and pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly. Remove from heat and stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir one minute or until mixture thickens slightly. (Boil for a bit longer to thicken if you prefer the filling to be slightly firmer.) Stir in chicken and frozen vegetables, remove from heat and reserve.

Grease pie dish. Line with frozen (thawed) puff pastry sheet or home-made pastry. Pour chicken filling into pastry lined dish. Before putting second pastry sheet on top, cut two slits in centre to allow steam to escape. Put pastry sheet on top and press edges together with the tines of a fork. If desired, brush top of pie with (slightly diluted) beaten egg.

Cook in 425F/220C oven until crust is brown - approximately 25 - 35 minutes.


adam said...

i just realised i didn't see you list pastry (frozen puff or homemade) as an ingredient in the main list. as a PITK, i'm glad i didn't go shopping for these ingredients just yet! just goes to show one must always read the recipe through first... ;) sounds delicious, and i'm looking forward to making it!

femina said...

Oops. I'll fix it. What's a PITK? (I take it that it's "(something) in the kitchen" but I can't work out what the P's for.

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