This is a super simple supper. It takes minimal cooking and is a relatively fast dish. The trick to the speed is the the use of pre-made puff pastry. Puff pastry is great its flaky and delicious however it is a real pain to make yourself. So for this reason I will use shop bought. Shop bough pastry is very good and also pretty affordable.
So why a pot pie and lot a traditional British Pie or pasty with a pastry bottom?
Well this is a simple choice for me. The pie will be very moist and I don’t want a soggy bottom. The other issue with having a pastry base is that it can become greasy due to the fat in the pastry.
What you will need.
- 1 Packet of pre-made Puff pastry (any brand should do)
- 2 chicken breasts
- 1 cup of sweetcorn this can be canned of frozen
- 1 cup of green peas
- 25g of butter
- 25g of white flour
- 500ml of fresh milk
- salt and black cracked pepper to taste
- 1 egg for washing
To start cut your chicken into small pieces and quickly pan fry until cooked and lightly golden. Set this to one side for now.
Onto the sauce. This is a very basic white sauce and can be used as a base for a whole range of dishes. It is easily adapted and very versatile. The posh french name for this sauce is Béchamel.
To start get a pan and heat it gently. Once the pan is warm add the butter. You want to let this melt. It does not need to be very hot you don’t want to burn the butter. Now add the flour. you want to stir this until the flour and butter is combined into a bread crumb texture. This is the thickening agent to the sauce.
Now while still heating pour in the milk a little bit at a time. you want to use a hand whisk to make sure you have no lumps in the sauce. Keep adding the milk until the sauce is smooth. Now take your vegetables and add them to the sauce. Now is the time to give it a little taste and season it to your liking with the pepper and salt. Now add your chicken and remove from the heat.
Take your pastry and roll it out. This step will depend on which kind of pastry you have bought. Some come as a black and need rolling out but the style I got was already rolled which is super convenient.
Take your dish or ramekins and use it as a template to cut out the lids. I find its easiest to place them rim down and score around them with a very sharp knife.
Repeat this step for all of your dishes. and you should be left with something looking like this.
pour your pie mixture into a heat proof dish or ramekin.
resist the urge to over fill the pots it is good to have a little bit of space between the top of the mixture and the pie topping.
Now you are going to take your egg and beat it together in a bowl. Using a pastry brush you need to paint the edges of your dish. Take some off cuts of pastry and press it down onto the rim.
This will give a good surface for the lid to sit on. now brush egg on this rim and place the lids onto the dishes.
I then like to crimp the edges together to get a good seal on the pastry.
Then you should make a couple of small holes in the pastry with a sharp knife of skewer. This will let out any steam. This is important or the inside of the pastry can end up very soggy. If you are making a larger pie a steam funnel should be used. Finally glaze the top with the remaining egg mixture.
Now pre-heat your oven to about 425°f -220°c and cook for about 10 minutes or until golden brown. Then turn the oven down 375°f- 190°c for another 5 minutes or until crisp. The cooking time will vary from oven to oven. With this recipe its more about making sure the pastry is crispy as the content have already been cooked.
The pies should be crispy and hot and are great served with a range of things including mashed potatoes.
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