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.
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