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Add a photoThere is nothing more satisfying than a hearty and flavourful homemade chicken pie. I have been playing around with many different recipes for a while now; some are creamy, others thickened and flavoured with instant soup powder. I’ve done pies using left over chicken, chicken fillets and chicken pieces.
After all the experimentation, I have come up with my version of the perfect chicken pie. No fuss and frills involved! When it comes to a good chicken pie, I say, keep it simple… tender and succulent slow cooked chicken enhanced with subtle flavours of leeks, carrots and celery, that’s it. About the pastry, well, I just used frozen puff pastry. To be honest, I love using it, it’s convenient (because you will not find me slaving away making puff pastry, hell no!) and the flavour and texture is pretty good too.
P.s this pie tastes even better the next day – if it lasts that long!
Recipe thanks to Bits of Carey
Ingredients
- 1 free range whole chicken
- 1 onion, chopped
- 1 carrot, chopped
- 1 stick celery, chopped
- Salt and pepper
- FOR THE FILLING
- 50 ml butter
- 3 leeks, finely chopped
- 2 sticks celery, finely chopped
- 2 large carrots, grated
- 50 ml cake flour
- 500 ml (2 cups) reserved chicken stock
- 125 ml (1/2 cup) milk (optional)
- Pinch of cinnamon
- Salt and pepper to taste
- 1 roll of thawed out frozen puff pastry
- 1 egg, beaten
Directions
- Place the chicken in a large pot,
- add the onion, carrot and celery.
- Cover with water and season well with salt and pepper.
- Place lid on top and bring to the boil.
- Once boiling, reduce the temperature and simmer for 1 ½ hours or until the chicken falls apart.
- Remove the chicken from the stock(reserving the stock for the sauce) and allow to cool.
- Remove the skin and bones and shred the chicken into fine pieces.
- FILLING
- Preheat the oven to 200 °C.
- In a medium pot, melt the butter and gently sauté the leeks, celery and carrot until fragrant and soft (should take about 15 minutes) .
- Stir in the flour, followed by the 500 ml of stock, use a whisk to break up any lumps and continue whisking until thickened.
- Add the optional milk at this point and heat through.
- Add the shredded chicken to the thickened sauce and season with cinnamon, salt and pepper .
- The mixture should be thick.
- Spoon into a greased baking dish and allow to cool for 15 minutes before covering with the rolled puff pastry.
- Make a little cross in the centre of the pastry to allow the air to escape.
- Brush with beaten egg.
- Bake for +- 40 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 6 servings | |
| Calories 126 | |
| Calories from Fat 72 | 57% |
| Total Fat 8.12g | 10% |
| Saturated Fat 4.77g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 225mg | 9% |
| Potassium 279mg | 8% |
| Total Carbs 10.32g | 3% |
| Dietary Fiber 1.9g | 6% |
| Sugars 3.67g | 2% |
| Protein 3.44g | 6% |
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