Chicken & Potato Pot Pie
Updated: Apr 25, 2020
This dish truly epitomises the phrase “one pot wonder”, as it’s wonderfully flavourful and wonderfully no-fuss. Everything goes in the one pot with hearty splashes of wine and cream, delicately topped with buttery puff pastry. It also, miraculously, fills your house with the most appetising aroma - if your roommates / friends / family members start drooling don't come running to me! You have to give this recipe a try... so keep reading.
2 or 3 chicken breasts, chopped
1 medium onions
3 medium potatoes
1 large leek
5 garlic cloves
2 teaspoons of turmeric
2 teaspoons of dried oregano
1 sprig of fresh thyme
1 teaspoon of chilli flakes
100 grams unsalted butter
4 tablespoons of extra virgin olive oil
4 teaspoons of salt, or to taste (I use Maldon)
2 teaspoons of freshly ground black pepper
5 tablespoons of flour
1 cup of dry white wine
600 mLs of thickened/heavy cream
30 grams of parmesan cheese, or one handful grated
1/2 cup of frozen peas
1 packet of ready made puff pasty
1 egg, lightly beaten for egg wash
Preheat to 200°C. Finely dice onions, garlic, leeks and set aside. Now, wash, peel and roughly chop potatoes into cubes and put in a bowl. Chop the chicken breasts into 2 inch thick chunks and also set aside.
In a 30 inch shallow cast iron, (or large oven proof pan) melt butter and olive oil over a medium heat. Add onions, leeks, chilli flakes, oregano, turmeric and chicken, and cook, stirring occasionally with a wooden spoon, until the onions are translucent around 7 minutes.
To the onion mixture, add the potatoes and garlic and stir so that the turmeric coloured oiled coats everything. Cook on a medium heat for at least 10 minutes.
Add the flour and stir vigorously until you can no longer see any lumps, cook for 1 minutes before adding the wine.
Add the wine and about a 1/2 a cup of water and stir to cook off some of the alcohol, about 2 minutes or so. Next add the cream, parmesan cheese, thyme sprig, and then mix until everything is thoroughly incorporated before reducing the stovetop temperature to low.
Roll out puff pastry so that it will cover the diameter of you pan. Gently pick up pastry and drape it over the pan, careful not to create any tears in the pastry. Leave extra room for the pastry to fall into the centre of the pan (so don't pull it tight across the edges of the pan), so when it cooks it doesn't tear.
Trim pastry with a knife so that there is a 1 inch border around the pan. Crimp edges of the pastry with a fork so it sticks to the sides.
Using a pastry brush, brush top of pastry with egg wash. With a sharp knife, slice 4 slits in the centre of the pastry so steam can escape from the pie as it bakes.
Put pie in the oven and cook at 200°C for 30 minutes before reducing temperature to 140°C for another 20 minutes.
Once cooking time is over, and the pastry is a beautifully deep golden brown take it out of the oven and let it rest for at least 10 minutes before serving. Please enjoy and leave a comment to let me know what you think!
Notes: If you don't have potatoes you can leave them out, just reduce the cream by about 100 mLs, add whatever veggies or herbs you have! trust me, this amount of cream, butter, pastry and cheese is going to make anything taste delicious!