Chicken Pot Pie

Chicken pot pie is a filling dish of English cooking: a creamy ragout under a crisp, puff pastry dome.

Filling

1. Cut the chicken breast fillet into roughly 2 cm cubes, melt the butter, and fry the meat on it until it whitens.

2. Chop the onion finely, cut the carrot into rounds and the potato into small cubes, add them to the chicken, and braise together for a few minutes.

3. Sprinkle over the wheat flour, stir it in, then pour in the meat stock and the cream. Boil it, stirring constantly, into a thick, creamy ragout.

4. Fold in the green peas, season with salt and pepper, then let the filling cool a little, so it does not soak the pastry from below.

Pastry

5. Spoon the ragout into a pie dish, cover the top with puff pastry, press the edges down all round, and brush it with beaten egg.

6. Bake at 200 °C for about 25-30 minutes, until golden and crisp. It is a complete dish in its own right.

Tip: Cut a few small slits in the top of the pastry so the steam can escape – this way the pastry does not go soggy.