Chicken pot pie
Monday - May 27, 2019 2:37 pm , Category : RECIPES
1 kg (2 lb) chicken
1.25 litres (2 pints) chicken stock
1 onion, quartered
1 celery stalk, thickly sliced
Pared zest and juice of lemon
2 waxy potatoes, peeled and cut into quarters
45 g (1 ½ oz) butter
45 g (1 ½ oz) plain flour, plus extra for dusting
Salt and black pepper
125 g (4 oz) frozen peas
175 g (6 oz) shortcrust pastry
Beaten egg yolk, for glazing
2 litre (3 ½ pint) pie dish
Put the chicken, stock, onion, celery, and lemon zest into a large saucepan. Bring to a boil, cover, and simmer for 30 minutes.
Add the carrots and potatoes, cover, and simmer for about 20 minutes or until the vegetables are cooked and the chicken is just tender. Remove the vegetables from the liquid and set aside. Leave the chicken to cool in the liquid.
Remove the meat from the chicken, and cut into bite-sized pieces, discarding the skin and bones. Dice the vegetables.
Skim the fat from the cooking liquid, and then bring 600 ml (1 pint) of the liquid to a boil. Melt the butter in another pan, add the flour, and cook, stirring occasionally, for 1 minute. Stir in the hot stock, whisking until it comes to a boil and thickens. Add the lemon juice and season with salt and pepper.
Stir the chicken, diced vegetables, and peas into the sauce, then leave to cool.
On a lightly floured work surface, roll out the pastry, then cut out the lid, and fill, cover, and decorate the pie.
Bake in preheated oven at 190℃ (170℃ fan, Gas 5) for 30 minutes or until the top is crisp and golden brown. Serve hot.