Creamy chicken pot pie

Creamy chicken pot pie recipe by Yummy Calories

My husband requested some chicken pot pie the other night so I made it for him. Personally, I’m not a fan but Ive loved seeing the look of absolute delight on his face as he ate it. It’s actually pretty high calorie because of the pastry and the cream filling. I can only handle one pot pie at a time but I’ve seen him eat 3 in one go – he’s such a pot pie lover!

I hope you enjoy this recipe just as much as he did. You can use puff pastry if you don’t have the time or patience to make your own pastry dough. You can also make the pie filling ahead, then bake with the pastry before serving.

Makes 8 (170ml) pot pies (approx. 690 calories per serve)

Ingredients
2 sheets puff pastry or 1 x Addictive Apple Pie crust recipe
2 chicken breast fillets (approx. 600-700grams)
600ml retained chicken broth
90g butter
1 onion, diced
2 garlic cloves, minced
3 celery stalks, diced
3 carrots, diced
100g mushrooms, diced
2 tsp chicken stock powder
125ml brandy
50g plain flour
1 tsp salt
1/4 tsp pepper
125ml light thickened cream
Few sprigs thyme, leaves only
Few sprigs parsley, chopped
1 egg, beaten

Note: I used these 6oz ramekins.

Heat some water in a pot and boil the chicken for 10 minutes or until cooked through. Retain 600ml of the broth and shred the chicken pieces.

Preheat the oven to 220C (200C fan forced).

Meanwhile, make the filling. Melt the butter in a saucepan and sautee the onion, garlic, celery, carrots and mushrooms until cooked.

Add the retained broth, brandy, chicken stock powder, salt and pepper and simmer for a few minutes to cook off the alcohol.

Add the flour, stirring frequently and let it thicken. Add a spooful at a time so you don’t get left with clumps.

Stir in the cream, chicken, thyme, parsley and fill into 8 ramekins. Let it cool for a few minutes.

Cut the pastry into rounds and place over the ramekins, pressing firmly around the edges.

Brush the top of the pastry with beaten egg. Make a few slits at the top. I use scissors for an easier cut.

Bake for 20-25 minutes until golden brown. Let it cool for 10 minutes before serving.

Step by Step Video

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