D'Open Kitchen

COOKING FOR THE SOUL

Chicken Pot Pie

Recipe by

Let's talk about comfort food that's like a warm hug from the kitchen – Chicken Pot Pie! This dish has a special place in my heart, reminding me of cozy evenings and hearty family gatherings. Imagine tender pieces of chicken, vibrant veggies, and a rich, creamy sauce, all nestled under a flaky blanket of golden crust.

With each forkful, you're greeted by a medley of flavors – the savory chicken mingles with the sweetness of the veggies, and that creamy sauce is like a soothing embrace for your taste buds. And that crust? It's like a buttery cloud that adds a satisfying crunch to every bite.

Whether I'm digging into Chicken Pot Pie on a chilly night or sharing it with loved ones, this dish brings a sense of warmth and nostalgia. It's a reminder that food can be a comforting memory, and that simple ingredients can create something truly heartwarming. So, grab a fork, break through that flaky crust, and join me in savoring the coziness and deliciousness of Chicken Pot Pie – a classic that's made for moments of pure comfort and joy.

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Course Main Course

Cuisine British

Servings people

Ingredients

2 tbsp Butter
1 tbsp Oil
400 g Chicken Thigh chopped
1 large Onion diced
2 clove Garlic Minced
1 stalk Leek
1 medium Carrot
10 White Mushrooms quatered
0.5 cups of peas
1 tsp Dried Mixed Herbs
1 Potato cubed
2 tbsp Flour
1 cup Milk
1 Sheet Puff Pastry
1 Egg beaten
Tart shells optional

Instructions

In a hot frypan, sear the chicken, skin side down with a little oil until the chicken pieces are nicely brown,
In the same frypan, saute your onions, leeks, carrots with butter for a few minutes until soft then saute the garlic, mushrooms. Add herbs.
When all the vegetables are soft and chicken is mostly cooked, stir in your flour and let cook a little. Then slowly add your milk. This will thicken up the mix. You may not need all the milk. Let is cool down and rest.
Place chicken mix at the top, then brush the lip of the pie dish with a little egg wash to seal the puff pastry on top. Egg wash the puff pastry at the top for better colour.
Bake in the oven at 180 deg C for about 20 minutes, or until the puff pastry has risen and become golden.

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.