Chicken Pot Pie
Donal's Notes
While you can buy great quality pre-made pastry these days, there’s nothing like making it from scratch! Rough puff pastry is so easy to make and results in a buttery, flaky topping, perfect for my chicken pot pie.
Instructions
1
First make the pastry, put 250g flour and 170g of ice-cold cubed butter into a mixing bowl and using a butter knife, cut the butter into the flour until the mixture looks like rough breadcrumbs.
2
Whisk together 1 large free range egg, 1 tbsp balsamic vinegar 1 tsp sea salt. Add this to the butter and flour and, using two forks, gently toss through until the dough begins to come together. Add 1-2 tbsp ice cold water to bring the dough to a rough ball.
3
Wrap the dough in cling film and press down until it’s flat and even. Allow to rest in the fridge for 30 minutes. Meanwhile, preheat the oven to 180°C/350°F/Gas Mark 4.
4
Thinly slice 1 large onion and break 1 head of broccoli into florets (around 300g).
5
Shred 400g cooked chicken and set aside.
6
Melt 25g of the butter in a large frying pan, add the onions and fry slowly for about 15 minutes or until softened and caramelised.
7
Add the remaining 50g of butter to the saucepan and allow to melt over a medium heat, add 2 tbsp flour and cook for 1 minute, whisking to combine.
8
Gradually add 350ml hot chicken stock whisking briskly until it thickens. If it goes a little lumpy, don’t worry; just whisk vigorously until it becomes smooth.
9
Reduce the heat and simmer for 3–4 minutes. Season with a generous pinch of salt, black pepper and add 1 heaped tsp english mustard. Pour in 150ml single cream and stir through, allowing to cook for a further minute.
10
Steam the broccoli in a metal steamer until al dente (i.e. not completely tender) then drain and refresh in a bowl of iced water.
11
Add the broccoli and 400g cooked, shredded chicken to the sauce and stir well.
12
Transfer the mixture to an ovenproof baking dish, 20cm/8" diameter and 5cm/2" deep.
13
Roll the pastry out onto a floured work surface large enough to fit the top of the dish.
14
Brush the edges of the dish with a little beaten egg and place the pastry on top of the pie. Brush with a little more beaten egg and cook in the oven for 25 minutes until the pastry is puffed and golden.
