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Family-size chicken pot pie

Jill Dupleix
Jill Dupleix

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Golden-topped pot pie chockers with creamy chicken filling, sweet leeks and mushrooms.
Golden-topped pot pie chockers with creamy chicken filling, sweet leeks and mushrooms.William Meppem

Pot pies are baked in pie dishes with pastry lids sealing in all the goodness. Use left-over roast, poached or steamed chicken, and serve at the table so you can break through the crisp pastry and spoon out the steamy, creamy chicken fricassee inside.

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Ingredients

  • 500g cooked chicken meat

  • 3 tbsp butter, plus butter for pie dish

  • 1 tbsp olive oil

  • 3 leeks, trimmed and sliced

  • 300g button mushrooms, trimmed and halved

  • 2 tbsp flour

  • 400ml chicken stock

  • 150ml cream

  • 1 tsp paprika

  • 2 tbsp chopped parsley

  • 2 sheets puff pastry, thawed

  • 1 egg, beaten

Method

  1. Step 1

    Heat the oven to 200C. Lightly butter a 24cm-diameter deep pie dish. Cut the cooked chicken into bite-sized pieces.

  2. Step 2

    Heat 1 tbsp butter and 1 tbsp oil in a big heavy frypan and cook the leeks and mushrooms, without browning, until soft.

  3. Step 3

    To make the sauce, heat 2 tablespoons of butter in a pan. When foaming, add the flour and stir with a wooden spoon over a low heat for 2 minutes. Slowly add the chicken stock, stirring constantly, then the cream, paprika, sea salt and pepper, and simmer for 5 to 10 minutes.

  4. Step 4

    Fold in the chicken, leeks, mushrooms and parsley, season well, and pile the mixture into the pie dish.

  5. Step 5

    When cool, drape the pastry over the top, allowing for 2cm overhang, pinching it to join where necessary. Stab the top two or three times with a knife, brush with beaten egg, and bake for 30 minutes or until golden and bubbling.

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Jill DupleixJill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.

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Original URL: https://www.smh.com.au/goodfood/recipes/familysize-chicken-pot-pie-20180508-h0zrzk.html