Chicken pot pie

Homemade chicken pot pie is proper comfort food! Need I say more 😉 This filling chicken pot pie warms you from the inside and will have you coming back for seconds!

What is pot pie?
Pot pie is used to describe a filling simply topped off with a pastry shell. Traditionally puff pastry is used for the shell but in this recipe an easy to make batter is used to top off the chicken pot pie. This runny batter forms a layer over the pie which is then baked to golden perfection. It literally takes a minute to make this batter and the best? You will most lightly have all the ingredients already in your pantry. What could be easier that that?

A nice big slice and a side dish of rice and dinner is sorted!

Enjoy!

Serves 6-8 people

Grease an oven proof dish 30 X 30 cm and set aside.

For the Chicken pot pie filling:

6 Chicken Filets, deboned
750ml Chicken stock
1 Spring of fresh Rosemary
125g Bacon, diced
4 Tablespoons butter
2 Leaks
2 Carrots, peeled
1 Onion
5ml Garlic, crushed
60 ml Parsley, freshly chopped
120 ml Corn, frozen
120 ml Peas, frozen
125 ml Milk
Salt & pepper to taste

For the Crust:

125ml Milk
125ml Oil (like Sunflower oil)
1 egg
200 ml Flour, cake
10 ml Baking powder
pinch of salt

Directions

Add the Chicken fillets, 1 carrot, 1 leak, the spring of rosemary and ½ an onion to a large pot. Fill the pot with the chicken stock. Allow to boil on medium heat for 30 minutes. Strain the vegetables and chicken from the stock and keep the stock for use later. Discard the vegetables and use a fork to shred the chicken into pieces. Set aside.

Using the same pot, add 1 tablespoon of butter along with the bacon, remainder onion, leak and carrot (all diced into small pieces). Fry on low heat, stirring often until the carrots becomes softer. This will take 5-8 minutes. Add the shredded chicken, parsley, corn, peas, salt and pepper to taste. Stir until combined. Remove from the heat and dish into a large bowl. Set aside.

Use the same pot to melt the remainder of the butter on low heat. Once melted add the flour and mix into a paste using a hand whisk. Slowly add the milk while whisking, once all the milk is incorporated add the reserved chicken stock. Only add in 1 cup and stir until the sauce has thicken. Then add another cup and stir until thicken. If it is to thick add a little bit more. But two cups should be enough.

Add the chicken/bacon mixture to the sauce and mix until everything is well coated. Dish the filling into the prepared dish.

Heat the oven to 180 ˚C