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Creamy chicken pot pie
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1 rate
Preparation : 20 min
Cooking : 25 min
Total time : 50 min Rest : 5 min
Equipment
4 x 1½ cup Ramekins, Oven
4 people
1 Leek, thinly sliced, white part only
60 g butter
500 g chicken, diced into 1-2cm pieces
500 g vegetables, eg Pumpkin (diced 1cm pieces), frozen peas & corn, sliced mushrooms, or any other vegetables you have in the fridge
2 tbsp plain flour
187 ml milk
187 ml chicken stock
2 pinches salt
1 pinch pepper
1 Sheet Puff Pastry
1 egg, lightly beaten for glazing
Associated products
RECIPE STEPS
1
Place 20g butter & leek in metal bowl.
Run the program.
- 1 Leek, thinly sliced, white part only
- 20 g butter
Stir-fry
03:00 / Auto / 160°C
2
Add diced chicken in with leek.
Run the program.
- 500 g chicken, diced into 1-2cm pieces
Stir-fry
03:00 / Auto / 160°C
3
Add vegetables chicken & leek mix.
Run the program.
- 500 g vegetables, eg Pumpkin (diced 1cm pieces), frozen peas & corn, sliced mushrooms, or any other vegetables you have in the fridge
Stir-fry
05:00 / Auto / 160°C
4
Remove mix from metal bowl & set aside.
5
Pre-heat oven to 180 degrees.
6
Without cleaning the bowl add remaining 40g butter.
Run the program.
- 40 g butter
Expert
01:00 / 3 / 110°C
7
Add flour.
Run the program.
- 2 tbsp plain flour
Expert
01:00 / 3 / 110°C
8
Add milk & stock.
Run the program.
- 187 ml milk
- 187 ml chicken stock
Expert
08:00 / 4 / 95°C
9
Add chicken & vegetable mix into white sauce.
Season with salt & pepper.
Run the program.
- 500 g chicken, diced into 1-2cm pieces
- 500 g vegetables, eg Pumpkin (diced 1cm pieces), frozen peas & corn, sliced mushrooms, or any other vegetables you have in the fridge
- 2 pinches salt
- 1 pinch pepper
Expert
01:00 / 2A / 95°C
10
Using the top of the ramekin as a guide, cut 4 circles out of the pastry, cutting the circles 1cm larger than ramekin. Score a pattern into the pastry using a sharp knife.
- 1 Sheet Puff Pastry
11
Spoon mixture evenly into 4 ramekins.
12
Place a circle of pastry over one ramekin and press the edges around the rim to seal. Repeat with remaining ramekins. Cut small circles from the leftover pastry and place in the middle of the pies for decoration. Brush them with beaten egg.
- 1 egg, lightly beaten for glazing
13
Place in pre-heated oven for 25 minutes or until pastry is golden brown.
Let pie sit for 5 minutes after removing from oven.
Enjoy!
Vanessa Campbell for Magimix
1 comment
i’m new to the CE and have only tried about four recipes so far. This is lovely and I will make it regularly, particularly in winter. I cut the leek slightly and supplemented with some onion and a clove of garlic. Delicious.