Chicken Pot Pie
ID: e37fbdaa...
A comforting, scrumptious chicken pot pie featuring a rich, creamy chicken and vegetable filling encased in a beautifully decorated, golden-brown flaky pastry crust.
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🍳 Cooking Flow
Cook the chicken with seasonings and set aside. → Make a creamy roux sauce with butter, garlic, onions, carrots, flour, water, chicken powder, and cream. → Add vegetables, cooked chicken, spices, and coriander to complete the filling. → Prepare a flaky pastry dough with flour, hard butter, and chilled water; divide and roll out. → Assemble the pie in a greased pan with the bottom crust, filling, basil leaves, and top crust, seal, decorate, egg wash, and bake at 170°C for 35 minutes.
Cooking Steps
Brief Cooking Order
Cook the chicken with seasonings and set aside. → Make a creamy roux sauce with butter, garlic, onions, carrots, flour, water, chicken powder, and cream. → Add vegetables, cooked chicken, spices, and coriander to complete the filling. → Prepare a flaky pastry dough with flour, hard butter, and chilled water; divide and roll out. → Assemble the pie in a greased pan with the bottom crust, filling, basil leaves, and top crust, seal, decorate, egg wash, and bake at 170°C for 35 minutes.
Introduction
A comforting, scrumptious chicken pot pie featuring a rich, creamy chicken and vegetable filling encased in a beautifully decorated, golden-brown flaky pastry crust.
Step 1
Heat cooking oil in a pan, add boneless chicken cubes, and mix well until they change color. Add salt and red chilli powder, mix well, and cook for 5-6 minutes until the chicken is done. Set aside.
Step 2
In the same pan, melt butter. Add chopped onion and garlic, and sauté until the onion becomes translucent.
Step 3
Add diced carrots and mix well. Then add 1/3 cup of all-purpose flour and cook, mixing continuously for about a minute.
Step 4
Pour in water, whisk thoroughly to avoid lumps, and cook for another minute.
Step 5
Stir in chicken powder and mix well. Turn off the flame, add cream, and whisk to combine.
Ingredients List
Important Notes
Use cold, hard butter and chilled water to make the dough flaky.
Whisk the sauce vigorously when adding water and cream to prevent lumps from forming.
Bake with both grills (top and bottom heating elements) to ensure the crust cooks evenly and gets a beautiful golden-brown color.
Letting the pie cool down slightly before slicing helps the creamy filling set properly so it doesn't run when served.
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