Chicken Pot Pie
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 poulard (s), .5-2 kg
- 1 vegetable onion (s), halved
- 2 carrots, diced
- 1 stalk celery, diced
- 1 turnip (s), white, diced
- 1 parsnip (s), diced
- 4 stalks parsley
- 1 liter chicken broth
- 1 teaspoon vinegar, (red wine vinegar)
- 2 tablespoon vegetable oil
- 20 small mushrooms (heads)
- 1 leek, large, diced
- 1 small potato (s), diced
- 30 g butter
- 0.5 tablespoon ½ flour, (wheat flour)
- 0.25 liter ¼ cream
- 1 pinch mace, ground
- 1 pinch nutmeg, freshly ground
- salt
- Pepper, freshly ground
- 130 g reen peas, it can also be frozen
- 1 tablespoon milk
For the dough:
- 180 g flour, (wheat flour)
- 0.25 teaspoon ¼ salt
- 60 g butter, cold
- 60 g lard or veetable fat
- 2 tablespoon water
Print Recipe
Pin Recipe Instructions
- Put the poulard with onions, 1 carrot, celery, beetroot, parsnip, parsley and the chicken stock in a saucepan and cover with water.
- Save a carrot for later. Bring everything to a boil and reduce the temperature and cook with the lid on, for about 50 minutes, until the poulard is soft.
- Now remove from the fire, stir in the vinegar, now let the meat cool in the broth.
- For the pâté dough, mix salt and flour in a bowl and mix in butter and vegetable fat (lard) until you get coarse crumble. Add the water and work it into a soft dough. Cover and chill for 1 hour.
- When the poulard has cooled down, remove the meat from the bones and cut into bite-sized pieces. Strain the broth and set aside.
- Heat the oil in a pan and brown the mushrooms in it and place in a bowl.
- Now bring the leek to the boil in 3/8 liter chicken stock, add the diced carrots, turn the heat down and cook for 5 minutes with an open pot on low heat.
- Add the potato pieces and cook for another 5 minutes, now drain the vegetables, if necessary, fill up the cooking liquid to ¼ liter.
- Slowly melt the butter in a saucepan and roast the flour for about 2 minutes, deglaze with the cooking liquid and cook for 3 minutes so that the flour taste disappears. Season to taste with mace, nutmeg, salt, pepper and the cream. Cool the sauce while stirring.
- Now pull in the vegetables, meat, mushrooms and peas.
- Grease an ovenproof dish, add the poultry mixture. Preheat the oven to 200 °.
- Roll out the dough and place it on the tin as a lid, trim the edge and press it down, brush with milk and make several slits.
- Bake the pie in 25 minutes until golden brown.
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