Chicken Pot Pie
Winter has a certain charm, doesn’t it? Sure, the early sunsets can be a bit of a downer, with darkness creeping in before 5pm. But, on the flip side, it’s the perfect excuse to snuggle up under a cosy throw, binge-watch my favourite shows, and indulge in some rustic comfort food. For me, nothing beats the warmth of a hearty meal during these chilly months.
Soups, Stews, and All Things Comforting 🍵🥘
When the cold sets in, I often turn to my trusted favourites: a comforting bowl of French onion soup or a super easy butternut squash soup. And on days when I fancy something more indulgent, I whip up a delicious boeuf bourguignon or a rich coq au vin. These humble, hearty dishes are like a warm hug on a cold day – simple, satisfying, and oh-so-rewarding.
A Love Affair with Chicken Pot Pie 🥧❤️
I’ve always had a soft spot for chicken pot pie. Growing up, my aunt would visit with the most mouth-watering pies – golden, buttery pastry filled with a creamy, rich filling that was pure bliss. Back then, my cooking knowledge was limited, and such delights were a rare treat, something we only found in pastry shops in the big cities. For a kid from a small town, chicken pot pie was like treasure – cherished and savoured with every bite.
From Rice and Noodles to Pastry Love 🍚🍝➡️🥧
Pastry wasn’t exactly a staple in my upbringing. I grew up in a family where rice, noodles, seafood, and spices reigned supreme. But thanks to my mum, who’s an absolute cooking enthusiast, my culinary world expanded. She learned from her mum, dabbled in cookbooks, exchanged tips with friends, and even took professional cooking classes to hone her skills. Her passion for cooking rubbed off on me, and now, making a chicken pot pie feels like second nature.
Inspired by Family, Travel, and a Love for Cooking 🌍👩🍳
As a self-taught cook, my recipes are a blend of family traditions, travel inspirations, and my own culinary experiments. Whether it’s recreating dishes from a memorable trip or putting a twist on a restaurant favourite, I love crafting meals that are both satisfying and soulful. The ingredients in this recipe are ones I believe make for a truly delicious dish, and I hope you’ll enjoy it as much as I do!
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 persons
Ingredients:
1 tbsp butter
1 onion, peeled and chopped
1 carrot, peeled and diced
250g chicken breast, cut into chunks
100g fresh or frozen peas
120ml double cream
sea salt and freshly ground pepper
a small handful of tarragon, chopped
250g all-butter ready rolled puff pastry
1 egg, lightly beaten
Method:
1. In a pan over medium heat, put the butter, add the onion and carrot. Cook for 7-8 minutes or until the carrot and onion are soft. Add the chicken pieces, stir and cook for about 10 minutes until they turn opaque.
2. Add the peas and double cream, stir to combine. Bring to the boil. Then, sprinkle over the chopped tarragon. Stir to mix. Remove from the heat and set aside.
3. Preheat the oven at 180°C. On a lightly floured surface, lay out the puff pastry and cut round discs. Make sure they are slightly bigger than the size of the ramekins or individual ovenproof bowls that you use.
4. Divide the cooked chicken filling between the ramekins or individual ovenproof bowls. Top the pastry rounds and use your fingertips to press against the edges to seal or use a fork to crimp the edges to seal. Brush pastry with beaten egg and bake for about 20 minutes or until the pastry is puffed and golden brown.
