Mushroom and Chicken Pot Pie:
Mushroom and Chicken Pot Pie: If you’re in the mood for some serious comfort food tonight, look no further than this classic chicken and mushroom pot pie. These individual pot pies feature a delightful creamy mixture of chicken, mushrooms, and vegetables, all crowned with a flaky puff pastry. The result is a homemade dinner that’s simply perfection.
Mushroom and Chicken Pot Pie Making Procedure:
Making this chicken pot pie is a breeze, thanks to a well-balanced and delicious recipe. Start by soaking sago in chicken stock for at least 30 minutes. While that’s happening, steam the chicken breasts with garlic, salt, and pepper until they’re tender and flavorful. In a pot over medium heat, melt the butter and sauté onions until they become soft and translucent. Then, add mushrooms and fry for a few minutes. Add the cooked chicken to the onion and mushroom mix, and splash some Worcestershire sauce for an extra layer of taste.
Next, stir in corn, carrots, and green pepper, and let everything sauté to perfection. Pour in the sago-infused chicken stock and allow it to simmer for 5 minutes, allowing the flavors to meld. To add a rich and creamy texture, stir in crème fraiche and chopped flat-leaf parsley. With the filling ready, it’s time to prepare the pot pie crust.
You have the option of using store-bought puff pastry for convenience, or if you’re feeling adventurous, you can make your own from scratch. Divide the filling among 4 medium-sized ramekins, and use the ramekin tops as a guide to cut 4 pastry circles. Place the pastry circles on top of the ramekins, crimp the edges, and seal them with a fork. To allow steam to escape during baking, pierce a small hole in the center of each pastry lid. For a golden finish, brush the lids with beaten egg. Pop the pies onto a baking tray and bake them at 200°C until they’re beautifully golden and puffed.
Delicious Mushroom and Chicken Pot Pie Ready:
In no time, you’ll have a delectable chicken and mushroom pot pie that’s ready to be devoured. So go ahead and treat yourself to this comforting and flavorsome homemade meal. Whether it’s a family dinner or a solo indulgence, this chicken pot pie is sure to impress with its delightful taste and heartwarming appeal. Enjoy the satisfaction of making and relishing your very own chicken and mushroom pot pie! #Mushroom and Chicken Pot Pie
HOW TO MAKE Mushroom and Chicken Pot Pie?
It’s quite easy to make this great-tasting chicken pot pie. In this recipe, all ingredients are in perfect balance. You will get a creamy and delicious filling topped with a delicious flaky pie crust. Here are the basic steps that describe making this chicken pot pie:
Before starting add the sago to the chicken stock and let it stand for at least 30 minutes.
Steam the chicken breasts with garlic cloves and salt and freshly ground pepper. I pop it into the pressure cooker with a bit of water for about 12 minutes.
Melt the butter in a pot over medium heat. Add onions and saute until soft and translucent, about 5 minutes. Increase heat to medium-high and add mushrooms; fry for about 3 minutes.
Flake or slice the chicken and add to the onion and mushroom mixture.
Splash Worcestershire sauce over the chicken and stir through.
Add the corn, carrots and green pepper and stir fry for about 3 minutes.
Add the chicken stock and sago mix to the mixture and let this cook for at least 5 minutes on low heat.
Now Add the crème fraiche and stir through.
Remove from the heat and add the chopped flat-leaf parsley.
Lightly grease 4-5 medium-sized ramekins. Using tops of ramekins as a guide, cut 4 rounds slightly larger than the ramekins from the pastry sheet. Divide the chicken mixture evenly between ramekins.
Place pastry circles on top of the chicken mixture and crimp the edges. Press with a fork to seal edges. Pierce a small hole in the centre of each pastry lid. Brush lids with egg and your pot pies are now ready to be baked.
HOW TO MAKE CHICKEN POT PIE CRUST?
To make chicken pot pie you need pie pastry. You can buy it at your local food market as I have done here, or if you have the time then make your own.
CHICKEN AND MUSHROOM POT PIE
Author: Liyabona
- 1 Cup Chicken Stock Mixed With 2 Tbles Sago
- 3Tbsp Butter
- 1 Onion Finely Chopped
- 4 Medium Size Chicken Breasts
- 1 Tsp Garlic Paste
- 3 Whole Cloves
- 6 Whole Black Peppercorns
- 3 Whole All Spice
- 250 Gr Sliced Mushrooms
- 2 Tbles Worcestershire Sauce
- ½ Cup Corn (Frozen Or Canned)
- ½ Cup Diced Carrots
- ½ Green Pepper Cubed
- Salt To Taste
- Freshly Ground Black Pepper To Taste
- ½ Cup Crème Fraiche
- ¼ Cup Flat-Leaf Parsley, Chopped
- 1 400 Gr Roll of Puff Pastry
- 1 Egg Beaten
Steps Of Making Mushroom and Chicken Pot Pie:
- Before starting add the sago to the chicken stock and let it stand for at least 30 minutes.
- Steam the chicken breasts with garlic paste, whole spices and salt and freshly ground pepper. I pop it into the pressure cooker with a bit of water for about 12 minutes.
- Melt the butter in a pot over medium heat. Add onions and saute until soft and translucent, about 5 minutes. Increase heat to medium-high and add mushrooms; fry for about 3 minutes.
- Flake or slice the chicken, discard the whole spices and add to the onion and mushroom mixture.
- Splash Worcestershire sauce over the chicken and stir through.
- Add the corn, carrots and green pepper and stir fry for about 3 minutes.
- Now Add the chicken stock and sago mix. Let this cook for at least 5 minutes on low heat.
- Add the crème fraiche and stir through.
- Remove from the heat and add the chopped flat-leaf parsley.
- Preheat oven to 200°C. Lightly grease 4 medium-sized ramekins. Using the tops of ramekins as a guide, cut 4 rounds from the pastry sheet. Divide the chicken mixture evenly between ramekins.
- Place pastry circles on top of the chicken mixture. Press with a fork to seal the edges. Pierce a small hole in the centre of each pastry lid. Brush lids with egg. Place pies onto a baking tray. Bake for 20 minutes, or until golden and puffed.
FAQs about Making Chicken Pot Pie:
1. How do I make chicken pot pie?
Making chicken pot pie is easy with this balanced and flavorful recipe. Follow these steps:
- Soak sago in chicken stock for at least 30 minutes.
- Steam chicken breasts with garlic, salt, and pepper until cooked.
- Sauté onions in butter, then add mushrooms and fry.
- Flake or slice the cooked chicken and add it to the onion and mushroom mixture.
- Stir in Worcestershire sauce, corn, carrots, and green pepper.
- Add the sago-infused chicken stock and let it simmer for 5 minutes.
- Stir in crème fraiche and chopped parsley.
- Divide the filling into ramekins and top with pastry circles. Seal and brush with beaten egg.
- Bake until golden brown and puffed.
2. How do I make the chicken pot pie crust?
For the pot pie crust, you can use store-bought puff pastry or make your own if you have the time.
3. What are the key ingredients for chicken and mushroom pot pie?
The main ingredients include chicken breasts, mushrooms, onions, corn, carrots, green pepper, garlic, Worcestershire sauce, crème fraiche, flat-leaf parsley, puff pastry, and eggs.
4. Can I use a pressure cooker to cook the chicken?
Yes, you can steam the chicken breasts with garlic in a pressure cooker for about 12 minutes until tender.
5. How can I ensure the pastry stays flaky?
To maintain the flakiness of the pastry, avoid over-mixing the dough and make sure the butter is cold when incorporating it into the flour.
6. Can I freeze the pot pies for later?
Yes, you can freeze the assembled but unbaked pot pies. When ready to serve, bake them from frozen, adding a few extra minutes to the baking time.
7. What can I substitute for sago in the recipe?
If you don’t have sago, you can use tapioca pearls as a substitute.
8. How many servings does this recipe yield?
This recipe yields 4 medium-sized chicken and mushroom pot pies.
9. Can I customize the vegetables in the filling?
Absolutely! Feel free to add or substitute vegetables to your preference.
10. What’s a suitable side dish for chicken pot pie?
A fresh green salad or steamed vegetables make great side dishes to complement the rich flavors of the pot pie.
Conclusion Of Mushroom and Chicken Pot Pie:
With this easy-to-follow recipe, you can create a delightful and scrumptious chicken and mushroom pot pie that will become a family favorite. The combination of creamy chicken filling and flaky puff pastry crust makes for a truly satisfying meal. Whether you’re cooking for a special occasion or just craving some comforting goodness, these homemade pot pies are sure to please your taste buds and warm your heart. Enjoy!