Nothing beats the taste, look and satisfaction of eating a home made pot pie. So easy to make, and can be frozen un-cooked for up to three months to make easier to cook for quick meals. Serve with fresh, seasonal vegetables for a great meal.
To Serve 4
3 Chicken Breasts
500g Chicken Stock
250g Chestnut Mushrooms
100ml CrÃ¨me Fraiche
3tsp Flat Leaf Parsley
500g Puff Pastry
1.Â Â Â Â Â Â Poach the Chicken Breasts with the Chicken Stock for ten minutes.
2.Â Â Â Â Â Â Trim the Leeks, and slice them into thin half-rings, before adding and simmering for a further ten minutes.
3.Â Â Â Â Â Â Drain the chicken and Leeks from the liquid (but keep the liquid!), and dice the Chicken (the smaller the pots, the smaller sized pieces), before setting aside.
4.Â Â Â Â Â Â Boil the stock for ten minutes until itâ€™s reduced. Measure out 300ml, and you can either save, or discard the rest.
5.Â Â Â Â Â Â Quarter the mushrooms, before cooking in a tablespoon of oil, and set aside.
6.Â Â Â Â Â Â Melt 25g Butter in the pan, add the flour, then gradually add the stock and heat until the mix is boiling. Remove from the heat and stir in the CrÃ¨me Fraiche, Parsley, Chicken, Leeks and Mushrooms.
7.Â Â Â Â Â Â Evenly spread into either four small dishes, or a single pie dish, and leave to cool. At this point, you can freeze it if youâ€™d like.
8.Â Â Â Â Â Â Heat the oven to 200 C or Gas Mark 6.
9.Â Â Â Â Â Â Roll out the pastry on a lightly floured surface, until 3-4mm thick, and cut out a large enough size to cover the dish, and a long strip to head around the rim of the pie.
10.Â Â Brush the top of the pie with the beaten egg, and bake for twenty five to thirty minutes, or until golden.
Photo Courtesy of Gtrwndr87