A delicious chicken pot pie made from scratch with carrots, onions etc.
My choice a nice flaky rough puff would be perfect.
2 pieces deboned fresh chicken drumsticks (removed skin)
Home prepared chicken broth (from boiled chicken drumsticks)
3 slices unsalted butter
2 medium size potato (diced)
1 medium sized sweet onion (diced)
1 large carrot (diced)
1 bowl frozen green peas (thawed)
Salt and pepper to taste
1 tablespoon Thyme (grounded)
1/2 cup corn flour
3 tablespoons thickened cream
1 beaten egg (for pastry)
Place chicken drumsticks into a pot filled with water sufficient enough to cover the drums.
Bring to a boil and cook the drums
When cool to handle, cut the chicken meat into bite sized cubes.
Strain the chicken broth and reserve for later use.
In a wok, add unsalted butter and when it bubbled, add the diced sweet onions to sautéed.
Add diced potato, carrots and mixed well.
Followed by chicken meat, include some chicken broth and add corn flour and milk.
Sprinkle the grounded thyme and mixed thoroughly.
Add salt and pepper and light soy sauce to taste.
Bring to a boil and low the temperature to medium low and cook until your desired texture and set aside to cool.
Place on piece of the thawed pastry into the baking dish.
Brush some beaten egg around the baking dish.
Press the pastry to the edges of the dish, trim if necessary.
Add the chicken pie mixture over the pastry sheet.
When done, cover another piece of pastry sheet over the ingredients.
Brush top of the pie with egg wash.
Cut a few slits at the top to allow steam to escape.
Bake for about 50 minutes at 220 degrees C or to your desired doneness.
Remember to let the chicken pie rest for 10 minutes before serving.
For more chicken dishes, check out at this link.