Wednesday, October 26, 2011

Chicken Pot Pie ♥

After my last post, I decided to change my tactics just a little.  I proceeded to ignore the TV climbing.  He climbed to his hearts content, I didn't say one word. I didn't even look in his general direction.  It's AMAZING how quickly he gave up.  He actually seemed to get rather pissed that I wasn't paying attention.  I guess it just wasn't as fun!  I 'thought' I had won the battle and was just about to pat myself on the back but... No.  He has now switched to squeezing through the gap to the BACK of the TV and using it as a drum.  I give up.

Kid 1 - Mum 0 <~~  I'm not liking this score one little bit.

Anyway,  a change of subject today!  People who know me know that I love to cook.  I love experimenting in the kitchen and last night I made the most amazing chicken pot pie.  I made it completely differently to how I normally would.  I usually use a store bought crust and cream of mushroom soup.  Last night I made one from scratch and thought I would share the recipe!  It was so yummy!  I am actually quite proud of myself!

For the crust:
2 3/4 cups of all purpose flour

1 tsp salt
1 cup butter
1/2 cup cold water

For the filling:
2 chicken quarters
3 carrots (sliced)
2 potatoes (diced)
1 small onion (chopped)
2 cups chicken stock
1/2 cup all purpose flour
1/2 cup butter
1/2 cup of milk (or half and half)
1 tsp black pepper
1/2 tsp celery salt
1 tsp dried rosemary
1 tsp parsley
2 Bay Leaves

Season the chicken quarters with salt and pepper and cook in the oven for about 40 mins (depending on the size) at 400 degrees F

Whilst the chicken is cooking, make the crust.  Put the flour and salt in a large bowl and cut the butter into small pieces.  Rub the butter and flour together with your fingertips until it has the consistency of breadcrumbs.  Add the water and mix with a fork until it all comes together.  Form into a ball, cover the bowl with a tea towel and place in the fridge for about half an hour or so.

The cheeky one watching me whilst I cooked

Add the 1/2 cup of butter to a large saute pan over a medium heat and add the potato.  Cook for about 5 minutes.  Add the onion and carrots and cook for another 10 minutes.  Add the pepper, celery salt, rosemary and parsley.

Sprinkle the flour over the mixture and mix really well.  Cook for a couple of minutes stirring constantly.  Add the chicken stock gradually (still mixing constantly) the sauce will begin to thicken after a few minutes.  Stir in the milk.  Set aside.

When the chicken is cooked through, shred it and add to mixture.  If it has got too thick, heat gently and add more milk.

Cut the dough in half and on a lightly floured surface, roll into a thin(ish) circle and press into a pie dish (I used a 9 inch round dish)

Add the filling, roll out the other half of the dough and lay over the top, I brushed the bottom edge with water so that the top layer stuck.  Poke to holes in the top to let the steam escape whilst cooking and stick it in the oven for about 30 minutes at 400 degrees F or until the crust is golden brown.

The finished result:

I hope you enjoy this as much as we did!!


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