Chicken Pot Pie

///Chicken Pot Pie

Chicken Pot Pie

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!

10 June - Chicken Pot Pie1    10 June - Chicken Pot Pie2    10 June - Chicken Pot Pie3

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

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

2019-10-24T09:45:24+00:00June 10th, 2019|LATEST NEWS|