Sunday Baking – Classic Chicken Pot Pie Recipe

Guest Post by Magali Vaz

I’m Magali & I enjoy baking! So when I saw the Red Round Bake dish on Zansaar, I ordered it at once to bake a pie! And, once I received my bake dish, I promptly baked a chicken pot pie.

Today I’m going to share my recipe for making perfect golden chicken pot pie. A proper pie (with crust) may not be the easiest to bake but the work and involvement definitely pays off. And if you have a bit of help in the kitchen, it makes the task much easier! I couldn’t have baked this without my mom’s help… she did a lot of work and also answered all my silly baking questions. The recipe I’m sharing today has quantities perfect for this particular dish. Enjoy!

Ingredients

*note that 1 cup means 200ml

Pie Filling

500 gms skinless, boneless chicken breast halves – cubed

1 cup sliced carrots

1 cup frozen green peas

1/2 cup French bean

1/2 cup ghee

1/2 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt

1 tablespoon cornflour

1/4 teaspoon black pepper

1 3/4 cups chicken broth

1/2 cup milk

Pie Crust

3 cups all-purpose flour

2 teaspoons white sugar

1 teaspoon salt

1/3 cup vegetable oil

2 tablespoons milk

1/4 cup water

Directions

1. In a saucepan, combine chicken, carrots, peas, and French bean. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

2. Knead all the crust ingredients together. You will be using more than half for the bottom crust. Roll out the bottom crust (should be about 1/2 cm thick) and apply neatly to bottom and sides of the baking dish. Bake for 15 minutes in an oven preheated to 200℃.

3. In the saucepan over medium heat, cook onions in ghee until soft and translucent. Stir in flour, salt and pepper. Slowly stir in chicken broth and milk. Add corn flour. Simmer over low heat until thick. Remove from heat and set aside. (I used 3 ‘magic cubes’ to make my chicken broth & they have plenty of salt so I didn’t add any more. If you choose to use chicken seasoning cubes, check if they’re salty & if so don’t add more salt!)

4. Mix the vegetables and chicken + sauce together and pour into the pie dish having the bottom crust.

5. Roll out the top crust and cover the dish neatly, sealing the edges. Make a design at the edges with a fork. Use forks to randomly poke holes in the top crust to let steam escape.

6. Bake in the 220℃ preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.