Chicken Pot Pie

The idea for this chicken pot pie recipe resulted from my intention to create some space in the deep freeze and fridge. You know the place I am coming from? We don't want to throw away food and 

so there are often loads of leftovers, half emptied cans etc. stored in the fridge. We usually keep our chicken breast carcasses in our deep freeze and once we have accumulated a fair number of them they occupy a lot of space in our deep freeze. I used 6 chicken breast carcasses for this chicken pie recipe and we had plenty of meat to use. 

Preparation time: 20 minutes 
Cooking time: at least 60 minutes
Resting time: 0 minutes
Total time needed: at least 1 H 20 minutes
Grade of Difficulty: standard


Serves 4

Chicken Pot Pie Recipe

  • 6 chicken breast carcasses with about 500 grams / 1.1 lbs of meat, cooked, pulled of the bones and chopped fine
  • 4 cups of chicken broth
  • 125 gram / 4.4 oz. button mushrooms, diced
  • 50 gram / 1.7 oz. butter
  • 80 gram / 2.8 oz. flour
  • 200 gram / 7 oz. gouda cheese, grated
  • 400 gram / 14 oz. puff pastry
  • 3 tbs. dry white wine (optional - replace with a homemade fruit vinegar)
  • 3 cloves of garlic, chopped fine
  • 1 tsp. dried basil
  • 2 tsp. dried origano
  • 1 tsp. dried thyme
  • Salt and pepper to taste
  • 1 tsp. lemon juice
  • Plain paprika powder for decoration (optional)
  • Some olives for decoration (optional)
  • Worcester sauce to taste

This recipe was inspired by a Ragout fin recipe from Darktiger. You can find his / her recipe in German language here

Chicken Pot Pie Recipe

  • Add raw chicken breast carcusses and chicken broth to a large pot, cover with lid and bring to the boil
  • Reduce heat to low and simmer meat for 20 minutes
  • Remove pot from stove and take chicken breast carcasses out of the broth to cool down a little
  • Pick all usable meat of the bones and chop it into small pieces
  • Melt butter in a skillet on medium heat
  • Add flour and whisk it in the butter till you get a smooth paste without any big lumps
  • Once it begins to change color a little add 375 ml / 1.5 cups of the chicken stock to the pan while constantly stirring with the whisk and making sure that there are no lumps in the sauce
  • Bring it to the boil, cover with lid, reduce heat to low and let the sauce simmer for 10 minutes
  • Add mushrooms, garlic and meat and let the sauce simmer for another 5 minutes
  • Add salt, pepper, herbs, white wine and lemon juice and sample the sauce. Adjust with a little salt and pepper if necessary and switch of the stove
  • Add some flour to a large kitchen board and use a rolling pin to roll out the dough till it is big enough to cover the inside of casserole dish with a volume of 1.5 liters / 3 pints
  • Carefully place the dough into the casserole dish and using a sharp knife cut off any excess dough that is hanging over the sides, leave about 1.25 cm / 1/2 inch of dough on the edge.
  • Roll that dough onto the edge of the casserole dish to form a thick lip
  • Next pour the thickish sauce into the dough and cover generously with the grated cheese
  • Add the olives on top of the cheese and sprinkle with a little paprika
  • Brush the edge of the dough with some olive oil and place in the preheated oven
  • Bake for 15 minutes on 220 degrees Celsius / 428 Fahrenheit
  • Switch on top heat and let the crust of the dough turn golden brown. Reduce baking time if you are using an oven with circulating air
  • Take out of oven and serve hot and enjoy 

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