Chicken Pot Pie

Name: Chicken Pot Pie
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Ingredients: 4 garlic cloves, finely chopped; 15 g/½ oz unsalted butter; 250 ml/9 fl oz/1 cup good-quality flavoursome chicken stock; 2 tbsp plain white flour; ½ tsp ground black pepper; ½ tsp salt; ½ tsp each chopped sage and thyme leaves; ½ tsp each chopped sage and thyme leaves; ½ tsp sea salt; 375 g/13 oz/3 cups plain white flour, plus extra for dusting; ¼ tsp ground nutmeg; ¼ tsp ground cinnamon; milk, for brushing; 225 g/8 oz unsalted butter, frozen and cut into 1cm/½in cubes; 2 tbsp sunflower oil, plus extra for greasing; 3 skinless, boneless chicken breasts; 3 skinless, boneless chicken breasts; 2 carrots, sliced; 4 celery sticks, sliced; 3 potatoes, peeled and cut into 1cm/½in cubes; 150 g/5½ oz/scant 1 cup frozen peas; 1 small onion, roughly chopped

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr 40

Appears in

Fiori Di Zucca

By Valentina Harris

Published 2013

About

Ingredients

2 tbsp sunflower oil, plus extra for greasing
3 skinless, boneless chicken breasts
2<

Method

Preheat the oven to 180°C/350°F/Gas 4. Lightly grease a 23cm/9in round ovenproof dish. To make the pastry, sift the flour, salt and spices into a large mixing bowl, then cut the butter into the flour with a knife until the mixture resembles coarse breadcrumbs. Gradually add 3–5 tablesp