Guest Blog: My Chicken Pot Pie

Hi there, I’m E. I’ll be regularly / or not so regularly “guest” blogging here on MKB&B.

Today I’m sharing with you a snippet from our Dad’s special day. Last Sunday was Fathers day, as tradition goes – we cook. She was on dinner, and I was assigned the dutiful task of preparing lunch. Seeing it was smack bang in between 4 of my exams, I decided to do something quick, easy. My recipe of choice? Chicken pot pie!

So, chicken pot pie? its a type of baked savory pie with a creamy chunky chicken filling, topped with a flaky puff pastry, traditionally made with also a pastry base, at home we save the hassle and just keep to the single layer. This dish is warming, rustic and can be made with simple at home ingredients (I mean who doesn’t have chicken at home?!) in a knick of time. Its perfect for a winter lunch, but equally lavish on a cooler spring Sunday. Serve with some salad greens.

Serves: 4

Ingredients:

  • 1 finely diced onion
  • 400g of chicken thigh, cut up into thick chunks (1 inchx1inch) *
  • 1 sheet of puff pastry **
  • 1 can of Watties creamy chicken soup mix
  • 2cups of fresh or frozen veges
  • cooking oil
  • Salt and pepper to taste
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*Chicken thigh is my cut of preference, feel free to use breast meat – just be careful it doesn’t over cook and dry.
**If you’re rolling out your own pastry, 3-4mm thickeness is best.
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Preheat the oven to 1 80 degrees.

.Heat a large pot, add some oil and cook off the onion – sweating them until they’re nice and translucent. Remove from the pan. Add a bit more oil and fry up the chicken pieces – browning them just a bit. Add in the onions, vegetables and one can of Watties Creamy Chicken Soup mix. Bring to a gentle boil and simmer for 10 minutes, season to your liking.

.Pour the prepared filling into your dish of choice (a wide rimmed oven proof dish will do) and cover with rolled out/ sheet pastry. Cut the excess pastry off and using a fork press down the edges to secure the pastry top, add a few dents on top of the pastry to let the steam out and brush the pastry topping with a simple egg wash – this will give your pastry a lovely golden brown color.
Bake for 20 minutes. Brush Pastry with a second coat of egg wash after 10 minutes. Take out of the oven, serve. Accompany with a nice salad green tossed in some light dressing.

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Viola! Awesome stuff!
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Check out this adorable little pig pastry thing we made for dad! We cut out pieces of puff pastry and shaped it into a pig. A little something to amuse dad with. I got my inspiration from Pinterest. Source of all amazingness.
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-E-
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Comments
2 Responses to “Guest Blog: My Chicken Pot Pie”
  1. Cute pig and a great looking pie 😀

  2. sistersbake says:

    Thanks @frugalfeeding! Isn’t puff pastry a magical thing! ❤ it!

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