#Chicken pot pie cracked
Sprinkle with sea salt and cracked pepper. Brush the dough with egg wash and make 3 slits in the top. Crimp the dough to fold over the side, pressing it to make it stick. Trim the circle to 1/2-inch larger than the top of the bowl.
Brush the outside edges of each bowl with the egg wash, then place the dough on top. Divide the dough into quarters and roll each piece into an 8-inch circle. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.ĭivide the filling equally among 4 ovenproof bowls. Dump the dough out onto a floured board and knead quickly into a ball. Ingredients 4 cups (1L) low-sodium chicken broth 1 (about 1/2 lb) chicken breast 2 tablespoons butter 1 leek or yellow onion, diced 1 stalk celery, diced. With the motor running, add the ice water process only enough to moisten the dough and have it just come together. Pulse 10 times, or until the fat is the size of peas. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Mix well.įor the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the cubed chicken, carrots, peas, onions and parsley. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Simmer over low heat for 1 more minute, stirring, until thick. Add the flour and cook over low heat, stirring constantly, for 2 minutes. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. You will have 4 to 6 cups of cubed chicken. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Roast for 35 to 40 minutes, or until cooked through.
Sprinkle generously with salt and pepper. To serve, divide the chicken filling between four bowls and top each with a piece of puff pastry.Place the chicken breasts on a baking sheet and rub them with olive oil. Bring to a simmer, stirring for 2 minutes, until the sauce thickens to a thick creamy consistency, then remove from heat. Sprinkle the flour over, stir for 30 seconds, then slowly pour the hot milk while stirring to dissolve the flour into the milk. Add marsala, if using, and cook for 30 seconds to allow the alcohol to cook out − most of the marsala should evaporate.Īdd the broccoli and peas, and stir to combine. Add bacon and chicken, and cook for 3-4 minutes, until chicken is lightly browned but still not cooked through.Īdd carrot, celery and thyme, and cook for 2 minutes. Add onion and garlic and cook for 2 minutes, until soft. Meanwhile, melt butter in large non-stick frying pan over high heat. Brush with egg yolk then bake for 15 minutes or until puffed and golden. With the back of a small knife, score each square diagonally every 1.5cm. Place the four squares of puff pastry on a baking tray lined with baking paper. Preheat oven to 180C fan-forced (200C conventional). 1 sheet puff pastry (25cm x 25cm), thawed, cut into 4 equal squaresġ00g streaky bacon, chopped into 1cm squaresĥ00g chicken thigh fillets, cut into small bite-size pieces (about 2cm)Ģ small carrots, peeled, cut in 4 lengthways then chopped 7mm thickĢ celery ribs, cut in 4 lengthways then chopped 7mm thickĢ cups broccoli florets, cut small (150g)
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