A Recipe Variation for Deconstructed Chicken Pot Pie
Gary and Jane Langton · Main Course · Poultry · Provencal Recipes · TasteChicken Pot Pie is the perfect recipe for using all the delicious fall and winter vegetables in our markets. It’s really easy to make, has a great flavour, and is the perfect way to use leftover chicken.
Deconstructed Chicken Pot Pie
This recipe has all the taste and comfort of a traditional chicken pot pie casserole with much less time and effort.
Equipment
Ingredients
- 250 gr cooked chicken chopped into large cubes
- 50 gr lardons or ham cut into chunky cubes
- 1 large leek finely sliced
- 200 gr puff pastry
- 50 mL dry sherry
- 200 gr butternut squash peeled and cut into small cubes
- 200 gr parsnips peeled and cut into small cubes
- 100 mL crème fraîche
- 200 mL chicken stock
- flour for rolling out the pastry
- 1 tbsp olive oil
- 1 egg yolk beaten with 1 tsp of water
- 1 handful thyme leaves
- salt and pepper to taste
Instructions
- Fry the lardons (or chopped ham) in a dry frying pan for 3 minutes until lightly golden. Drain on a plate and set aside.
- In a sauté pan, add the olive oil and gently sauté the leeks, parsnips, and butternut squash with the thyme leaves and salt and pepper until soft (8 minutes). Be careful not to burn them as this will affect the flavour.
- Pour in the sherry and let it bubble for 5 minutes until well reduced.
- Add the lardons (or chopped ham) and pour over the chicken stock.
- Return to the boil and simmer for about 10 minutes until the liquid is reduced by half.
- Stir in the crème fraîche and cook for 5 minutes until the sauce has reduced to a nice, thick, creamy consistency.
- Set aside.
- Preheat the oven to 200°C (400°F).
- Roll out the puff pastry to 3mm thick on a floured surface.
- Cut out 2 rounds using a small saucer as a template (about 12 cm diameter) and then 2 slightly smaller ones.
- Place the pastry circles on a non-stick baking tray, with a small one on top of a large one. With a knife, score a pattern (of your design) on each top.
- Brush the top of the pastry circles with the egg and water mixture and bake in the centre of the oven for 10 mins or until well-risen and golden brown.
- Remove from the oven and slightly cool the pastry circles on a wire rack.
- Add the cooked chicken to the sauce and re-heat until the chicken is properly heated through.
- Check the seasoning and then divide the mixture between 2 warm plates, topping each one with a pastry circle.
- Serve the pie with green beans, broccoli or peas, and a large glass of white wine.
Tried this recipe?Let us know how it was!
Other Chicken Recipes to Try
Cassoulet Confit of Chicken Thigh and Andouille Sausage
Recipe from Bon Appetit Magazine February 2016. Makes Four (4) quite generous servings, or plenty of leftovers.
Check out this recipe
Poulet Provençal au Citron de Menton
Roasting the chicken and vegetables in one pan makes for easy clean-up. The actual cooking time will vary depending on the size of your bird. Use a meat thermometer to check or slice near a leg to make sure the juices run clear.
Check out this recipe
Poulet Bonne Femme
A simple one-pan main course of browned chicken, braised in apple cider and finished with cream.
Check out this recipeFull-Day Wine Adventure from Marseille: Exploring the Côtes de Provence Appellation
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