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Chicken pot pie recipe
Ingredients
1 kg (2lb) chicken with giblets removed
1.25 litres (2 pints) chicken stock
1 onion
1 celery stalk, thickly sliced
2 garlic cloves, crushed
2 small carrots
2 small potatoes
45g (1 ½ oz) butter
3 tbsp plain flour, plus extra for dusting
pinch of grated nutmeg
salt and black pepper
125g (4 oz) frozen peas
1 tbsp chopped parsley
175g (6oz) shortcrust pastry
beaten egg yolk for glazing
Method
In a large pan, bring the chicken, stock, onion, celery and garlic to a boil. Simmer for 30 minutes.
Add the carrots and potatoes, and simmer for 20 minutes or until all the vegetables are cooked and the chicken is just tender. Leave to cool.
Remove the meat from the chicken, and cut it into bite-sized pieces, discarding the skin and bones. Dice the vegetables and set aside. Skim the fat from the stock, and then bring 600ml (1 pint) of the stock to a boil.
Melt the butter in a large pan, add the flour and cook stirring occasionally, for 1 minutes. Stir in the hot stock, whisking until it comes to a boil and thickens. Add the nutmeg, and salt and pepper to taste. Stir the chicken, diced vegetables, peas and parsley into the sauce, and then set aside until cold.
On a lightly floured work surface, roll out the pastry, then cut out the lid, and fill, cover and decorate the pie. Bake in a preheated oven at 190°C (375°F) for 30 minutes or until the top is crisp and golden brown. Serve hot.
Serves 5 -6