Chicken Pot Pie 🥧

By Andy Cooks · 90 min

Ingredients

Instructions

1. Combine the milk, chicken stock, stock cube, thyme, peppercorns and a big pinch of salt (2 g) in a large saucepan. Bring to a gentle simmer, stirring to dissolve the stock cube.
2. Add the chicken, cover and cook on low heat for 20 minutes.
3. Remove the chicken and strain the liquid into a large bowl, keeping it aside.
4. When the chicken is cool enough to handle, break it into bite-sized pieces.
5. Wipe out the saucepan and heat the oil and butter over medium heat.
6. Add the carrot, season with a little salt and sauté for 4 minutes until softened. Stir in the onion and cook for 3 more minutes. Add the celery and garlic and cook for 3 more minutes.
7. Sprinkle over the flour and stir until the vegetables are well coated. Gradually pour in the reserved cooking liquid, stirring constantly until it simmers and thickens.
8. Add the chicken, parmesan, mustard and peas. Stir well, season to taste, and pour into a large casserole dish (3.4 L / 3.6 qt).
9. Preheat the oven to 180°C (356°F).
10. Drape the thawed pastry over the dish and press the edges in to seal.
11. Cut a few small slits in the pastry for steam, brush the top with beaten egg and sprinkle with sesame seeds.
12. Place a large tray on the bottom rack to catch drips. Bake for 40 to 45 minutes, until the pastry is golden and puffed.
13. Serve warm.

Summarized from Andy Cooks's video. Watch it for the details.

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