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Name: Chicken pot pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: Traditional English
Ingredients: 1 Tablespoon Olive oil; 8 Ounces Button mushrooms Sliced; 1 Onion Finely chopped; 12 Ounces Carrots Sliced; 4 Ounces Celery Sliced; 1 3/4 Pints Chicken stock; 3 Ounces Butter; 2 Ounces Plain flour Plus extra for dusting; 2 Pounds Chicken breasts boneless and skinless Cut into 1 inch cubes; 4 Ounces Frozen Peas; 1 tablespoon Chopped fresh thyme; 1 1/2 Pounds Short crust pastry Thawed if frozen; 1 Egg Lightly beaten; Salt and pepper

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INGREDIENTS

1 Tablespoon Olive oil
8 Ounces Button mushrooms ; Sliced
1 Onion ; Finely chopped
12 Ounces Carrots ; Sliced
4 Ounces Celery ; Sliced
1 3/4 Pints Chicken stock
3 Ounces Butter
2 Ounces Plain flour ; Plus extra for dusting
2 Pounds Chicken breasts boneless and skinless ; Cut into 1 inch cubes
4 Ounces Frozen Peas
1 tablespoon Chopped fresh thyme
1 1/2 Pounds Short crust pastry ; Thawed if frozen
1 Egg ; Lightly beaten
Salt and pepper

INSTRUCTIONS

Melt the butter in another large saucepan over a medium heat. Whisk in the flour and cook, stirring constantly, for 4 mins, until the flour is light tan in colour. Gradually whisk in the remaining chicken stock. Reduce the heat to medium-low and simmer,stirring, until thickened.

Stir in the vegetable mixture, add the chicken,peas and thyme and season with salt and pepper. Bring back to a simmer and cook, stirring constantly, for 5 minutes. Taste and adjust the seasoning if necessary,and remove from the heat.

Preheat oven to 200C/400F/gas mark 6.

Divide the mixture between 6 large ramekins, filling them to within 1/2 inch of the top. Roll out the pastry on a lightly floured surface and cut into six rounds 1 inch larger than the diameter of the ramekins.

Put the rounds on top of the filling, then fold over 1/2 inch all the way around to make a rim. Cut a small cross in the centre of each cross.

Put the ramekins on a baking sheet and brush the pastry tops with beaten egg.bake in a pre heated oven for 35-40 minutes, until the pies are golden brown and bubbling. Remove from the oven and allow to cool for 15 minutes before serving.

NOTES

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Chicken pot pie

1 Tablespoon Olive oil
8 Ounces Button mushrooms Sliced
1 Onion Finely chopped
12 Ounces Carrots Sliced
4 Ounces Celery Sliced
1 3/4 Pints Chicken stock
3 Ounces Butter
2 Ounces Plain flour Plus extra for dusting
2 Pounds Chicken breasts boneless and skinless Cut into 1 inch cubes
4 Ounces Frozen Peas
1 tablespoon Chopped fresh thyme
1 1/2 Pounds Short crust pastry Thawed if frozen
1 Egg Lightly beaten
 Salt and pepper

Heat the olive oil in a large saucepan over a medium heat. Add the mushroom and onion and cook, stirring frequently, for about 8 minutes, until golden.add the carrots, celery and half the stock and bring to the boil. Reduce the heat to low and simmer for 12-15 mins, until the vegetables are almost tender.
Melt the butter in another large saucepan over a medium heat. Whisk in the flour and cook, stirring constantly, for 4 mins, until the flour is light tan in colour. Gradually whisk in the remaining chicken stock. Reduce the heat to medium-low and simmer,stirring, until thickened.
Stir in the vegetable mixture, add the chicken,peas and thyme and season with salt and pepper. Bring back to a simmer and cook, stirring constantly, for 5 minutes. Taste and adjust the seasoning if necessary,and remove from the heat.
Preheat oven to 200C/400F/gas mark 6.
Divide the mixture between 6 large ramekins, filling them to within 1/2 inch of the top. Roll out the pastry on a lightly floured surface and cut into six rounds 1 inch larger than the diameter of the ramekins.
Put the rounds on top of the filling, then fold over 1/2 inch all the way around to make a rim. Cut a small cross in the centre of each cross.
Put the ramekins on a baking sheet and brush the pastry tops with beaten egg.bake in a pre heated oven for 35-40 minutes, until the pies are golden brown and bubbling. Remove from the oven and allow to cool for 15 minutes before serving.

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Nutrition

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Serving Size: 1 Serving (728g)
Recipe Makes: 6 Servings

Calories: 1108
Calories from Fat: 561 (51%)

Amt Per Serving		% DV

	Total Fat 62.3g	83 %
	Saturated Fat 20.1g	100 %
	Monounsaturated Fat 30.8g
	Polyunsanturated Fat 7.4g
Cholesterol 157.6mg		48 %
Sodium 976.7mg		34 %
Potassium 1228.9mg		32 %
Total Carbohydrate 80.2g		24 %
	Dietary Fiber 5.3g	21 %
	Sugars, other 74.9g
Protein 55.1g		79 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1108

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