Pusateri's Chicken Pot Pie

Chicken Pot Pie


900g Chicken Thighs
340g Yukon Gold Potatoes, peeled and diced
450g Carrots, large dice
160g Onion, large dice
340g Celery, large dice
77g Peas, frozen
45g Corn, frozen kernels
7g Sea Salt
3g Celery Salt
3g Black Pepper
2 Tbsp. Thyme, chopped
20g All Purpose Flour
300g Puff Pastry

Cooking Instructions

Gently boil the chicken legs in salted water, with the remains from the diced vegetables above, until fully cooked. Allow to cool, then strip the meat from the bone into chunks. Strain the liquid in which you cooked the chicken, and cook the carrots and celery in it until almost tender. Strain the same water again and cook the potatoes and onions.

In a separate pot melt the butter and flour together over medium heat, stirring until you have a roux. Slowly add the chicken broth into this pot, whisking until all the stock has been added. Simmer for 30 minutes under low/med heat and strain to remove any lumps.

Fold in all the chopped thyme, previously cooked vegetables, the frozen vegetables and the chicken. Season with the salts and pepper and return to the boil one last time.

Allow to cool and place in a baking dish, top with the puff pastry, gently brush it with egg wash (whisked egg) and bake until it is golden and has risen.

Use individual serving sized baking dishes per a personalized pot pie.

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