Chicken Pot Pie
Quick answer
- Total time
- 80 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Crack the golden crust with a spoon and a thick cream sauce full of chicken, carrot, potato and peas comes up in a puff of steam.
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It is an everyday American home bake, and the sauce is butter and flour cooked together, then loosened with chicken stock and cream.
Ingredients
Instructions
- 1
Cut 400 g chicken breast into even bite-sized pieces, then season lightly with salt and pepper.
Keep the pieces similar in size so they cook through in the filling without some pieces drying out first.
- 2
Dice 2 carrots and 2 potatoes into small cubes, then boil them for 6 to 8 minutes.
Drain when a skewer or fork enters with slight resistance, because they will finish cooking in the oven.
- 3
Set a pot over medium heat, melt 60 g butter, add 60 g flour, and cook for about 2 minutes.
Stir constantly until the raw flour smell disappears, lowering the heat if the roux starts browning too fast.
- 4
Pour in 400 ml chicken broth little by little while whisking, then add 120 ml heavy cream.
Keep stirring until the sauce thickens enough to coat a spatula, breaking up any lumps before adding the filling.
- 5
Add the chicken, boiled carrots, and potatoes to the sauce, then stir over low heat for 3 to 4 minutes.
Add 100 g peas at the end so they stay green and keep a slight bite.
- 6
Line the pie dish with 1 sheet of crust, add the filling, and cover with the second sheet.
Brush with egg wash and bake at 200C for 35 minutes, until the crust is golden and the edges bubble visibly.
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