Chicken Pot Pie Recipe Nz
Description
Nothing beats the taste of a classic chicken pot pie - and this recipe is the perfect way to enjoy it. This classic New Zealand dish is a delicious combination of chicken, vegetables, and herbs, all wrapped up in a flaky, golden-brown crust. It's a hearty, comforting meal that's perfect for a chilly winter night, or a cozy meal with friends and family. Plus, it's easy to make and can be made ahead of time - just pop it in the oven when you're ready to eat!
Prep Time
This delicious chicken pot pie takes about 25 minutes of preparation time. You'll need to dice the vegetables, shred the chicken, and make the pastry crust. Once all your ingredients are prepped, the pie will come together quickly, so it's a great meal to make when you're short on time.
Cook Time
Once your ingredients are prepped, the pie will take about 40 minutes to cook in the oven. The filling will be fragrant and bubbling, and the crust will be golden and crisp. Be sure to check the pie midway through baking to prevent the crust from burning.
Ingredients
- 2 tablespoons butter
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 cups cooked chicken, shredded
- 1/2 cup frozen peas
- 1/4 cup all-purpose flour
- 3/4 cup chicken broth
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 sheet ready-made puff pastry
- 1 egg, beaten
Instructions
1. Preheat the oven to 200°C (400°F).
2. Melt the butter in a large skillet over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes. Add the carrot and celery and cook until tender, about 5 minutes.
3. Add the chicken, peas, and flour to the skillet and stir until everything is well coated. Pour in the chicken broth and stir until the mixture thickens, about 3 minutes.
4. Add the thyme, rosemary, oregano, salt, and pepper and stir until everything is combined. Remove the skillet from the heat and let cool slightly.
5. Place the puff pastry on a lightly floured surface and roll it out to a 1/4-inch thickness. Place the pastry in a 9-inch pie dish and pour the filling into the dish. Crimp the edges of the pastry together to create a decorative edge.
6. Brush the beaten egg over the top of the pastry. Cut a few slits in the top of the pastry to allow steam to escape. Bake for 40 minutes, or until the pastry is golden brown and the filling is bubbly.
7. Let the pie cool for 10 minutes before serving.
Equipment
- Large skillet
- 9-inch pie dish
- Rolling pin
Notes
Feel free to add other vegetables, such as mushrooms or bell peppers, to the filling. You can also substitute cooked beef or pork for the chicken, if desired. For a more flavorful filling, add a tablespoon of Worcestershire sauce to the mixture.
Nutrition: Per Serving
Calories: 280, Fat: 15g, Saturated fat: 5g, Cholesterol: 65mg, Sodium: 470mg, Carbohydrates: 20g, Fiber: 2g, Protein: 15g
Recipe Tips
For a lighter, flakier crust, you can use a combination of butter and shortening. For an extra-crispy crust, brush the top with melted butter before baking. To make sure the filling is cooked through, insert a knife into the center of the pie - if it comes out clean, the pie is done.
This chicken pot pie is best served warm with a dollop of sour cream or crème fraîche. For a heartier meal, add a side of roasted vegetables or a simple green salad. Leftovers can be stored in the refrigerator for up to 3 days.
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