Elsie Hui

It’s been awhile since I’ve posted my own cooking now… but, I recently was asked to make my best friend a fail proof recipe for something chicken and fail proof. I chose to teach her Chicken Pot Pie as it’s very versatile, and you really can’t goof on it.

Ingredients: Serves 2 (you can always make more!)
2 pieces of boneless/skinless chicken thigh (or 1 piece of chicken breast)
1 chopped carrot
1 chopped small onion (1/2 Large onion)
1 stalk of celery
1/4 cup Frozen corn (optional)
1 pack of puff pastry
1 tbsp butter
1 1/2 tbsp flour
3/4 to 1 cup milk

First off, preheat the oven to 375C or 400C, I like to use 375C on my toaster oven as I’m only making 2 pies. Then start by chopping all the vegetables and putting it aside. Then, chop the chicken, and I just do a quick marinade with just salt and pepper. You can add more flavouring to it if you want. Sometimes, I use seasoning salt as well…

Then, I saute the chicken in a pan, low and slow until it cooks through about half way or a little more than half way. Then, I put the vegetables in and cook the entire thing until it’s cooked through. When I get to the cooked stage, I can taste the ingredients to make sure there’s enough flavour throughout.

I then remove all the cooked ingredients out of my pan and start my roux. I keep the heat on low and melt the butter. Once the butter has melted, I put the flour in and make sure it’s completely absorbed. I cook it longer to make sure there’s no flour taste. I normally let the butter brown before I call it done, and the flour/butter mixture will be a dough like consistency.

Once I’ve achieved that stage, I put the milk in add mix with a whisk. As it cooks, the milk mixture becomes creamy and thick, like a gravy! When it’s about the thickness I’d like it, I will add in my cooked chicken and vegetables and taste it again. If I find my gravy is too thin, I cook it longer… if it’s too thick, add more milk. At this stage, you can add the corn if you opted in for it.

When this is ready, scoop the pot pie fillings into a shell. Then, cut the puff pastry into a shape to top it off. Sometimes, I purchase the pre-cut ones to make my life a little simpler.

Now, we just pop the entire thing in the oven and let it bake for about 40 minutes (or until the crust looks golden and delicious). I find in my oven, it takes about 40-45 minutes. Take it out and be careful as it’s really hot!

Now, you’re ready to enjoy your “kind of homemade” Chicken Pot Pie! 🙂