Sunday, 8 January 2012

Chicken Pot Pie Recipe

·         4 chicken breasts, cut into small pieces
·         3 cups chicken stock
·         4 tbsp butter
·         6 tbsp plain flour
·         2 carrots, chopped
·         1 cup milk
·         2 stalks celery stalks
·         1 onion, chopped
·         ½ cup peas
·         ½ tsp dried parsley
·         1 tsp thyme
·         1 tsp salt
·         ½ tsp black pepper
·         1 cup grated cheddar cheese
·         Pie shells
            Take the chicken in a skillet and add chicken stock to it. Simmer for 20-30 minutes over low heat and then remove from heat. Drain the chicken pieces and set aside. Now melt the butter in a pan and add chopped onion, celery, and carrots and cook for 5 minutes. Add peas and cook for 6-8 minutes. Then add flour to it and cook for 1-2 minutes. Add the grated cheese and milk and cook it stirring until it is well mixed. Add the cooked chicken, parsley, thyme, salt, and black pepper. Cook it stirring until the right consistency (about 5 minutes). Now remove it from heat and place it between the pie shells.  Press the pie edges together and make small cuts on the top crust so that the moisture may evaporate easily. Bush the beaten egg white over top pie shell. Preheat the oven to 400 degrees. Place a foil over baking tray and put the pie over it. Cover the pie and bake in oven for 30 minutes. Now remove the cover and bake for another 20 minutes. Chicken pie is ready.