Chicken Pot Pie
Ingredients
For the Filling: 2 tbsp olive oil 1 red onion, cubed 4 garlic cloves, minced 3 skinless, boneless chicken breasts, cubed 1 tsp black pepper 2 tsp salt 1 tbsp paprika 1/2 tsp grated nutmeg 2 large potatoes, peeled and cubed 2 cups frozen mixed vegetables (peas, carrots, corn) 1/3 cup flour 4 cups water 3-4 tsp Maraqah Chicken Stock Base For the Pie: 2 store-bought shortcrust pastry rolls 1 egg, beaten (for brushing)
Method
1. Prepare the Filling:
Heat olive oil in a large skillet over medium heat. Sauté the red onion for 4 minutes until softened, then add the minced garlic and cook for an additional 2 minutes.
Add the cubed chicken and cook until lightly browned but not fully cooked. Stir in the black pepper, salt, paprika, and grated nutmeg. Cook for 5 minutes.
2. Add Potatoes and Vegetables:
Add the cubed potatoes and frozen mixed vegetables to the skillet, stirring for 2 minutes until the vegetables begin to soften.
3. Make the Sauce:
Sprinkle the flour over the chicken and vegetables, stirring until everything is evenly coated.
Gradually pour in the chicken stock (prepared by dissolving Maraqah Chicken Stock Base in 4 cups of water) while stirring continuously. Let the mixture bubble over medium heat until it thickens and the potatoes are tender, about 7 minutes.
Remove the skillet from heat and allow the filling to cool completely.
4. Assemble the Pie:
Preheat your oven to 180°C.
Roll out one sheet of shortcrust pastry and lay it in the base of an oven-proof dish, pressing it gently into the corners.
Pour the cooled filling into the dish, ensuring it sits about 1 cm below the rim.
Cover the filling with the second sheet of pastry. Seal the edges by pressing the top and bottom pastry layers together, trimming any excess.
5. Bake the Pie:
Brush the top layer of pastry with the beaten egg to create a golden crust.
Use a sharp knife to make a few small slits in the top pastry for steam to escape.
Bake in the preheated oven for 30 minutes, or until the pastry is golden brown and crisp.
6. Serve:
Allow the pie to cool for 5 minutes before slicing. Serve hot and enjoy your hearty, homemade Chicken Pot Pie!
Happy cooking and savor every bite!
