Have you ever wanted something hearty to eat, something that is filling and comforting? This dish takes 30 minutes to create and will leave you wanting more. California is currently going through June Gloom, so this classic dish with a twist was the perfect option for us for dinner one evening (and lunch).
I love Pies! With all my Heart! I enjoy experimenting flavors in pies by trying out different ingredients and seeing what works and what doesn’t. I like to break the rules and mix different recipes to make my own, hey! that’s what makes it fun. Feel free to use any kind of vegetable to your liking, I personally avoid broccoli in pies due the texture and taste it leaves behind. I like to use vegetables that will hold it’s shape, flavor and texture. In the Ingredients list I mentioned Boursin Cream Cheese, this is my SECRET Ingredient in almost anything that’s hearty. This can be purchased at Walmart and for the UK folks your local Sainsbury’s will have it. Trust me, if you want the best pie you need this!! While you’re out buying this ingredient, get yourself some bread sticks and dip it in to the cream cheese while your cooking… snack while you cook… i’m all for it!
1 Medium Onion – Diced
Olive Oil – 2 Tbsp
2 Carrots – Peeled and Diced
3 Celery – Medium Diced
Mushrooms – Sliced
Frozen Sweet Corn
1.5 Ib Chicken Breast – Cubed
All Purpose Flour – 1/3 cup
Butter – 1/3 cup
Chicken Stock – 3 Cups
Boursin Garlic & Fine Herbs Cream Cheese – Walmart/Target
Freshly Ground Peppercorn
Fresh Parsley – Chopped
Puff Pastry Roll
1 Beaten Egg with a small amount of water to make an Egg Wash
1) In a LARGE pot add Olive Oil over Medium-High Heat, add your Diced Chicken and season with Salt and Pepper, cook for 7 minutes. Now you can add in your chopped Onions, Celery and Carrots and season with more salt (adjust to your taste), cook for 7 minutes.
It doesn’t really matter what oil you use, it can be Veg, Canola or even Butter. This dish can be made with any kind of protein such as Chicken breast meat or Boneless Chicken Thigh. Or you can opt for No meat and make it in to a Veg Pot Pie.
2) Now add in the Mushrooms and make a well in the middle and add your butter, once melted add in your flour. Remember the amount of butter is equal to the amount of flour. I used 3.5 Tbsp of butter and 3.5 Tbsp of flour. Thoroughly mix the flour and incorporate it in to the mixture and we are going to cook this for 5 minutes to get rid of the raw flour taste.
Flour and butter is used to make a roux, this will thicken the mixture over time.
3) Pour in your Chicken stock and mix and we are going to let this cook for 15 minutes.
– Preheat your oven to 400 Degrees / Gas Number 6
I use Maggies Halal Chicken Stock Cubes which I put in to a bowl and poured in HOT kettle water and beat with a folk. If you can not find chicken stock cubes then feel free to use Vegetable Stock Cubes. Stock cubes really amp up the flavor so do not miss this out.
4) Add your Heavy Cream, Half of Boursin Garlic and Fine herbs Cream Cheese and your somewhat thawed Peas, Sweetcorn and Freshly grounded Peppercorn. We will cook it for a further 10 minutes. Once thickened, turn the gas off and set aside, go ahead and add your Fresh Thyme and mix.
We got a lot of cream going on here! Pour less than half of the heavy cream (or more) and the Cream cheese, add or take as much as you would like (don’t be shy with it) The thickness of the sauce depends on your liking, you don’t want a watery filling, this will cause your cut pie pieces to fall apart.
5) Grease your Pie Dish with some butter and pour in your cooled down filling. Roll out your pastry sheet (if needed) on a floured board using the pie dish as a guide, cut around the dish making sure it is 1″ bigger just so it will stick to the side of the pie dish. Pinch a few holes, and decorate as you please with the extra puff pastry.
How much filling is needed? Depending how big or small your pie dish is, the one thing you don’t want to do is fill it to the top. It should be less than half, I would use a fork as a measurement guide to see how deep the filling is. I was able to make two pies out of this filling. The main pie dish (medium size) I had was able to serve up-to 6 people, and with the extra filling I was able to fill a small pie dish (serves 2) which I froze with the pastry for a later date.
6) Egg wash your Puff pastry and sprinkle some Salt and Pepper, to give your pastry some flavor. Bake in the oven for 25 minutes, middle shelf.
Puff Pastry contains butter, if left out for too long it will soften and melt in to your filling. I prefer to defrost on the kitchen counter and then refrigerate while I make the Pie Filling. Once the Pie filling has cool down I will go ahead and roll out the pastry. The pastry should be fully cooked, if you need to cook for longer please do. I do like to rotate my pie from time to time.
Voila! You have made yourself some pot pie.
I would suggest to allow it to cool for 30 minutes before serving to give you the perfect cut slices without the mess. You want to avoid serving mouth burning filling as it is going to be bubbling hot along with a soggy pastry.
Serve with Baked Beans, specifically Heinz British Baked Beans, or a crunchy green salad or skip it all and just dig in to some delicious Pot Pie!