Recipe Chicken Pot Pie

Chicken pot pie is a classic comfort food, combining tender chicken, hearty vegetables, and a creamy sauce all enclosed in a flaky puff pastry crust. It’s perfect for a cozy family dinner, providing a warm and satisfying meal that’s both filling and delicious.

Ingredients

• 250g frozen puff pastry
• 1 egg yolk
• 400g cooked chicken (grilled or roasted)
• 250g mushrooms, sliced
• 2 tablespoons butter
• 250ml heavy cream
• 1 teaspoon paprika
• 1/2 cup dry white wine
• 1 can peas (drained)
• 1 can corn (drained)

Method

1. Prepare the chicken and sauce: Shred or cut the cooked chicken into bite-sized pieces. In a pan, melt the butter and sauté the sliced mushrooms until golden. Gradually add the cream, stirring until it begins to thicken. Season with paprika and deglaze with white wine, allowing the sauce to reduce and become creamy.
2. Assemble the filling: In a colander, drain the canned peas and corn. In a buttered baking dish, layer the chicken and vegetables evenly, then pour the mushroom sauce over the top, making sure everything is well coated.
3. Prepare the puff pastry: Roll out the thawed puff pastry on a lightly floured surface. Place the pastry over the baking dish, trimming any excess. If desired, use the leftover pastry to create decorative shapes for the top. Press the edges of the pastry firmly around the dish and poke a few holes with a fork to allow steam to escape.
4. Bake the pot pie: Whisk the egg yolk with 1 tablespoon of water, then brush it over the pastry to give it a golden finish. Bake in a preheated oven at 200°C (fan) or 225°C (conventional) for about 25 minutes, or until the pastry is puffed and golden brown.

Serve your chicken pot pie with fresh bread and a salad for a complete meal. Enjoy!