Sometimes it's good to get in the kitchen and spend a little time creating a delicious dinner. These creamy chicken pot pies are full of flavour and a definite comfort food on a cold evening. You could make one big pie but preparing individual ones feels a little more special. I've used short crust pastry but puff pastry works equally well. If you buy ready prepared and rolled pastry it speeds up the preparation time.
Chicken pie is a great family meal but remember to use low or no salt chicken stock if you have young children. I use Heniz cook at home stock cubes which are suitable for babies.
Ingredients 1 red pepper
90g button mushrooms
400g cooked shredded chicken (about 2 chicken breasts)
3 heaped teaspoons of mustard
Small handful frozen peas
Small handful frozen sweetcorn
1 sheet of ready rolled short crust pastry
200ml chicken stock
8 tablespoons double cream
Squeeze of lemon juice
Slice the red pepper and plunge into boiling water for 3 minutes to blanch it.
Remove the red pepper from the hot water and refresh in cold water then set aside.
Quarter the mushroom and fry in 20g of the butter then set aside.
Now it's time to make the sauce. Melt the remaining butter (25g), add the flour and cook over a low heat for a couple of minutes. I just use the pan that I fried the mushrooms in to save on washing up.
The flour needs to cook for a few minutes
Add the chicken stock and cook on a simmer
Add the chicken stock, increase the heat and cook on a simmer for 3 minutes.
Add the double cream and continue to cook until it starts to thicken and become syrupy (you can add more double cream if you want a really rich sauce).
Mix through the mustard which will give the sauce a depth of flavour.
Add a squeeze of lemon juice.
Remove the sauce from the heat and mix in the shredded chicken, red pepper, mushrooms, peas and sweetcorn.
Butter 2 to 3 individual oven proof dishes. The dishes I use are 10cm in diameter and 5cm deep and this recipe will easily fill three of them.
Use one of the dishes as a template and cut out a circle of pastry for each dish.
Fill the dishes with the chicken pie filling.
Place the pastry circle on top and use a fork to press down around the edges.
You can use any left over scraps of pastry to make some decorations.
Brush the pastry with beaten egg to give it a lovely golden finish and poke a couple of holes in the top to allow steam to escape while cooking.