This chicken pot pie recipe is a limited edition offering only during this Ramadan at tashas here in Dubai. This pot pie is the ultimate winter comfort made from scratch, so be prepared to wait about 30 minutes.
Preparation
| Ingredients |
|---|
| 8 chicken breasts, about 1kg |
| 24 Button mushrooms, about 340g |
| 4 spring onions, sliced finely |
| 4 tbsp chives, finely chopped |
| 4 tbs olive oil |
| salt and pepper |
| 1tsp fresh thyme |
| 2 tsp chicken stock powder |
| 375ml cream |
| 40g butter, cut into 4 cubes |
| 1 tsp flour |
| 1 egg, beaten |
| 2 sheets puff pastry |
Method
1. Pre heat the oven to 180°C.
2. Cut the chicken breasts into bite size cubes and the mushrooms into quarters. Slice the spring onion finely and chop the chives.
3. In a large sauce pan, heat half the olive oil to smoking hot and quickly sauté the chicken. Season with salt and pepper and the thyme. When the chicken is sealed all over and begins to colour, remove from the pan and set aside. Add a little more olive oil to the pan and sauté the mushrooms and spring onions until the mushrooms are nicely browned. Return the chicken to the pan with the stock. Boil until it is reduced by half, then add the cream.
4. Toss the cubes of butter in a little flour and stir them into the cream sauce. Cook the sauce on a high heat for about 5 minutes or until it has thickened. The sauce should cover the back of a spoon. Take care not to thicken it too much or your pie will be dry.
5. Add the chives and season to taste Pour the mixture into a large pie dish or 4 small ones. Beat the egg for the egg wash. Cut the pastry and cover the pies, pressing the edges down with a fork. Egg wash the pastry and bake until the pastry has puffed and turned golden brown. Smaller pies will take 20 minutes, the larger pie should bake for 30 minutes.
