Chicken Pot Pie
Recipe

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




Ingredients
for
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




Instructions
for
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 




Find more tasty Chicken Recipes


Return from Chicken pot pie recipe to the Home Page


New! Comments

Have your say about what you just read! Leave me a comment in the box below.

Share your favorite recipes with the world!

Share your recipe - You got a favorite dish? Is there a recipe that your mum or your granny always cooked for you that you remember from your childhood? Share it with the world! The 20 most popular recipes of each month will be published on a dedicated page for everybody to see.

[ ? ]

Upload 1-4 Pictures or Graphics of your Recipe (optional)[ ? ]

 

Click here to upload more images (optional)

Author Information (optional)

To receive credit as the author, enter your information below.

(first or full name)

(e.g., City, State, Country)

Submit Your Contribution

  •  submission guidelines.


(You can preview and edit on the next page)

Search

Recent Articles

  1. sharp red fruity sauce and nutty cabbage rolls

    Jul 03, 18 05:09 AM

    An adaption of our diet towards greater vegetable content was desired for health reasons and one thing I wanted to translate from the traditional German

    Read More

  2. venison moussaka

    Jul 02, 18 01:49 PM

    This Cape venison moussaka recipe is a classic dish with aubergines. Aubergines are in season, gleaming and a perfect unblemished black .Moussaka is both Greek and Turkish

    Read More

  3. mu shu pork

    Jul 02, 18 09:22 AM

    Mu shu pork is a delicious dish that originated in Northern China. The dish can as well be prepared with chicken and only became popular in the Western world in the second halve of the 20th century.

    Read More


Top 30 Recipes of 2017


Top 10 Recipes of September 2017


Top 10 Recipes of August 2017


Top 10 Recipes of July 2017


Top 20 Recipes of June 2017


Top 10 Recipes of May 2017


Top 10 Recipes of April 2017 


Indian Recipes


German Recipes



Condiment Recipes


Seafood Recipes

Soup Recipes


South African Recipes


Casserole Recipes