A Quick and Easy Supper Recipe for All the Family
We spent last weekend en famille celebrating a special birthday for my mother. In order that she could totally relax, my father, siblings and I planned a schedule of meals for the weekend, amongst other birthday treats to highlight each decade.
I made a chicken pot pie for lunch on one of the days, which I have to say, went down a treat. Not too heavy, like you would imagine a pie to be, and great for all ages to be able to sit around the table and enjoy together. As my mother says, ‘a family that eats together, stays together.’ Indeed.
This is a great dish to prepare in advance and pop in the freezer for when you need it – either as a large one, if you are not quite sure on how many mouths you are feeding, or in individual oven proof dishes. Also, you could just freeze the filling and then use it as a sauce for pasta, top it with mashed potato or serve with some rice. Lots of supper suggestions.
Celebration Chicken Pot Pie
Prep in 30 minutes, cooks in 2 hours
Ingredients and suggested quantities:
1 whole chicken
2 garlic cloves, flattened with the back of a knife
Sprigs of thyme
Drizzle of olive oil
Knob of butter
3 leeks, finely chopped
Handful of button mushrooms, washed and quartered
2 tbsp flour
½ pint whole milk
½ pint chicken stock
300ml crème fraiche
Freshly ground black pepper
Packet of puff pastry, pre-rolled
1 x egg yolk
- Pre-heat oven to 180c and remove the pastry from the fridge
- Into the chicken’s cavity, place the garlic cloves, lemon and thyme. Drizzle the skin in olive oil and roast in the oven in a roasting tray for approximately 1 and ¼ hours until cooked, and the juices run clear. Take out of the oven and remove the meat from the bone. Don’t forget all the brown meat and the succulent oysters on the underside which are so full of flavour
- In a frying pan soften the leeks and mushrooms in some butter
- When they are lightly golden, add the flour and cook through for a few minutes. Little by little add the milk and stock to create a creamy sauce around the leeks and mushrooms.
- Add the crème fraiche and season with thyme leaves and black pepper
- Roll out the puff pastry and using the pie dish that you will be using in the oven, cut the pastry to size
- Combine the chicken with the creamy vegetable mixture and pour into the oven proof dish
- Top with the pastry and brush with the egg yolk
- Feel free to get creative with a knife to decorate the pastry
- Chuck in the oven for 40 minutes at 180c. The pastry will be golden on top and the juices bubbling around the edge
We served this with a carrot and butternut squash puree and some buttered petits pois. Apologies for the lack of photos showing the delicious insides of the pie – I completely forgot until there wasn’t a scrap left…