Chicken Pot Pie

Method

• Make pastry

  • Place pastry flour, salt and butter into a food processor and process until mixture resembles crumbs

  • Add egg yolks and iced water and process until mixture comes together into a dough

  • Remove the dough from the processor and flatten into a disc. Wrap in plastic and refrigerate for 1 to 2 hours

• Preheat oven to 200oC

• Prepare filling

  • Steam all vegetables until cooked, then set aside

  • Poach the chicken breasts in lightly salted boiling water for 8-10 minutes, then set aside

• Make Sauce

  • In a large saucepan melt the butter over medium heat then add the flour and whisk together until smooth

  • Add the chicken stock and milk and continue stirring over high heat until the mixture comes to a boil. Reduce the heat to low

  • Cut the poached chicken into bite size chunks and add to the sauce

  • Add the steamed vegetables to the sauce and simmer the mixture over low heat for 4 - 5 minutes

• Prepare pastry

  • Roll out the pastry on a floured surface

  • Invert one casserole dish onto pastry and use a knife to cut around the dish, about 1cm out from the rim. Repeat to make 4 lids in total

• Assemble pie and cook

  • Spoon the pie filling into each casserole dish

  • Place pastry cover on each dish.

  • Fold the edge of the dough over the edge of each dish and press firmly so that the dough sticks to the outer rim

  • Brush beaten egg on the pastry on each pie

  • Bake the pies on a baking tray for 30-45 minutes or until the top pastry is light brown

Notes