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Chicken Pot Pie

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500g Chicken meat, cut into bite-sized pieces
3 tbsp Butter, divided 
100g sliced Onions 
200g sliced Carrots 
500g sliced Mushrooms 
2 Celery stalks, thinly sliced 
1 1/2 cups Chicken Stock 
3 tbsp all-purpose Flour 
1/2 cup fresh Cream 
1 tsp dried Thyme 
Salt and freshly ground black Pepper to taste 
Short Crust Pastry split into base and top cover (9 inch diameter) 
N.B. Items in bold are available at all MF outlets.
Preheat oven to 400°F. Melt 2 tablespoons of the butter in a large heavy skillet. Add the onion, carrots, and celery and cook over medium heat until softened but not browned (about 10 minutes). Set aside.
Add remaining butter to skillet and sauté mushrooms over medium high heat until they have given off their moisture and are tender, about 10 minutes. Combine with vegetable mixture in skillet. Over medium high heat, stir the flour into skillet and cook for 1 minute. 
Add the stock slowly, while stirring, and bring to simmer. Stir until nicely thickened. Add the chicken strips, cream and thyme and season with salt and pepper. With a slotted spoon, fill pie crust with filling. Pour in any remaining liquid until crust is almost filled to the top. 
Moisten edge of pie crust and place pie-top on top, sealing the edges with a fork. Cut slits into the top of the pie. Bake for 30–40 minutes until pie crust is golden brown and filling is bubbling.
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