Friday, October 23, 2009
I love chicken pot pies. I love breaking the puff pastry into the thick chicken broth. I love how the broth remains hot for a long time.
I came across this top-rated recipe in AllRecipes. It's one of the few recipes not using canned soup so I jumped on it. I made it one time without celery salt and it was a bit bland. The celery salt definitely made a difference.
Adapted from AllRecipes, this serves 4.
250 grams Chicken breast ; skinless, boneless, halves; cubed
1 cups Frozen vegetable combo ; of carrots, green peas, corn (defrosted)
1/2 Potatoes ; cubed
1/2 cup Canned mushrooms
1/2 stalk Celery ; sliced
Butter ; for frying
1/2 large Leek
1/4 cup Onions ; chopped
1/4 cup All purpose flour
1/6 teaspoon Salt ; or to taste
1/6 teaspoon Black pepper
1/8 teaspoon Celery salt
1 1/3 cups Chicken broth
1/2 cup Milk
1 puff pastry; to cover the top of the pie pan
1. Preheat oven to 190°C.
2. Steam potato for about 5 minutes. In a saucepan, combine chicken, frozen vegetable, potatoes, mushrooms, and celery. Add chicken broth to cover and boil for 15 minutes. Remove from heat, drain and set aside both broth and chicken mixture.
3. In the saucepan over medium heat, fry leek in butter until soft. Set aside. Cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture and leek in pie pan. Pour hot liquid mixture over. Cover with puff pastry, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.