ELAINE'S CHICKEN POT PIE GUIDE
I have called this a guide because you can make any variation you wish. You could add other vegetables such as celery, mushrooms, sweet peppers or whatever herbs or spices you like. Just be sure the ingredients are all chopped a similar small size. Pastry - I usually make a big batch of pastry using the Maple Leaf lard recipe. I...
Provided by Elaine Douglas
Categories Chicken
Time 45m
Number Of Ingredients 11
Steps:
- 1. Heat a small amount of water in a saucepan and add the unpeeled, diced potato and carrots. Boil for 5 to 10 minutes and drain.
- 2. Put the diced chicken in a bowl along with the potato, carrots and peas.
- 3. Melt the butter in a small saucepan and add the finely chopped onion. Sweat the onion for a couple of minutes, then add the flour and mix well.
- 4. Slowly add the chicken stock to the onion mixture and allow to boil and thicken for a few minutes. Taste for seasoning.
- 5. Add the onion and stock mixture to the chicken and vegetables in the bowl and mix well. The mixture should be thick. Taste for seasoning, correct the seasoning and allow to cool.
- 6. Roll out pastry to fit a 9 inch pie pan. Fit pastry in the pie pan and fill with the chicken and vegetable mixture. Cover with rolled out pastry top and seal. Brush with egg for a nice brown crust (optional)
- 7. Bake at 400 degrees F. for 30 minutes or until pastry is browned and cooked through.
- 8. Cool on rack for at least 10 minutes before serving.
- 9. You could make small pies in tart shells and reduce the baking time.
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