It’s January now. In Melbourne where I live, it is summer and supposed to be hot, but it’s been cold last few days. I wanted to cook something warm and comforting today. So, I decided to bake this Chicken Pot Pie. Shortcrust Pastry is not hard to make, but you may prefer using store-bought Pastry. I prefer Shortcrust Pastry, but Puff Pastry can be used.
400g Chicken Fillets *I used Thigh Fillets
1 clove Garlic *finely chopped
1 stalk Celery *optional
1 tablespoon Oil
2 tablespoons Plain Flour
1/2 cup Chicken Stock
1/2 cup Milk
1/4 cup Peas *frozen is OK
1/4 cup Corn Kernels *frozen is OK
100g Butter *softened
1 cup Plain Flour *plus extra
1 pinch Salt
1 Egg *save 1 tablespoon for brushing
*Note: You can use 2-3 tablespoons Cold Water instead of Egg. The softness of the pastry can be adjusted by adding extra Cold Water OR extra Flour.
- Cut all Vegetables into small pieces, cut Chicken Fillets into small bite-size pieces.
- Heat Oil in a large frying pan OR pot, cook Chicken and all Vegetables, except for Peas and Corn, until cooked. Vegetables don’t need to be absolutely soft.
- Add Butter, then add Flour, and stir to combine. Add Chicken Stock and Milk, stir until thickened, and add Peas and Corn, and mix to combine. Set aside and cool. *Note: The mixture must be thick. If it is watery, add Corn Starch mixed with Water OR Milk, and cook until it is thick.
- To make Shortcrust Pastry, place Flour and Salt in a large bowl, add Butter and rub in with fingertips until the mixture resembles breadcrumbs. Add Egg (OR COLD Water) and mix to combine. *Note: This process can be done using a food processor.
- Knead the dough gently on a lightly floured surface and shape into a disc. If it is too soft to work with, leave it in the fridge until firm.
- Fill a pie dish with cooled Chicken mixture.
- Roll the Shortcrust Pastry to the size larger than the pie dish, cover the Chicken mixture, and trim off the pastry. You may wish to make a pattern on the edges. Make some cuts in the pastry and brush with the saved Egg.
- Place the pie dish on a baking tray and bake for 35 to 40 minutes OR until nicely browned and cooked through. If it is getting dark too quickly, lower the heat.