Chicken Pot Pie




Chicken Pot 4

Chicken pot pie is the ultimate comfort food, especially when it is cold outside. Very few things can beat a buttery, flaky pie crust filled with shredded chicken (or turkey) and steaming hot vegetables in a luscious, creamy sauce … It just tastes like home.

Here at Saragossa we are blessed with an abundance of fresh produce and the very best quality farm grown meats, which we can turn into delicious meals for our guests. For this recipe we use veggies from the garden and one of our free range chickens which we marinate overnight in buttermilk ensuring a tasty and moist meat filling for the pie.

With this our recipe for Chicken Pot Pie, we hope you enjoy making and savouring it as much as we do!

  Chicken Pot 1  Chicken Pot 2  Chicken Pot 3


1 Chicken, boiled or roasted – meat removed from the bones 

2 leeks 

1 brown onion thinly sliced 

1 cup sliced button mushrooms

4 carrots peeled and diced

1 cup fresh garden peas

200 g streaky bacon  

fresh tarragon 

plain flour 

560 ml full cream milk 

1 x roll of puff pastry

1 egg yolk

Dijon mustard 

salt and pepper 

olive oil 


M E T H O D  

Preheat the oven to 180°C

Pull the cooked chicken meat off the bones and shred into pieces   

Finely slice the leeks, a brown onion and streaky back bacon. 

Add the bacon to a hot pan with olive oil and cook..

Now add mushrooms and fry until soft.

Deglaze the pan with a splash of water, and then add the leeks, carrots, peas and onion.   

Fry until soft, adding a splash of water if the vegetables start catching on the pan.   

Once soft, add the chicken meat. Add a large handful of chopped tarragon. Stir, and then add 2 heaped tablespoons of plain flour. Mix it in, making sure the flour is absorbed by the mixture.   

Pour in the milk, splash by splash. Keep stirring until you have a thick pie filling. Season generously with pepper, stir in 1 teaspoon of Dijon mustard and then remove the pan from the heat.   

Take a pie dish. Fill it with the filling. Then lay your puff pastry on top. Trim the sides, and brush the pastry with beaten egg yolk. Add a sprinkle of salt, and then place in the hot oven for 30 minutes, or until the pastry is puffed up and golden.   


Chicken Pot Pie by Anna Venter

June 2019