Deliciously filling, Christian Turner of The Colony Grill shares his recipe for a chicken pot pie with a velvety smooth filling
Serves 4 people
For the filling:
• 10 boneless, skinless chicken thighs, diced into approx. 1.5 cm cubes
• 400g baby onions
• 400g button mushrooms, cleaned, quartered
• 1 heaped tbsp parsley, finely chopped
• 1/2 heaped tbsp. tarragon, finely chopped
• 1 litre chicken stock
For the velouté:
• 75g butter
• 75g plain flour
For the pastry
• 1 roll all-butter puff pastry– approx. 320g roll
• 1 egg yolk
1 Poach the chicken in the simmering stock until tender – approx. 8 minutes. Remove from the stock and put to one side. Reserve liquid in the pan.
2 For the velouté, melt the butter, add the flour and cook on a low heat for approx. 5 minutes, stirring occasionally and ensuring there are no lumps. Do not allow to brown.
3 Whisk in the chicken stock gradually and heat until thick.
4 Melt butter in a frying pan and sauté the mushrooms and the button onions until
5 Add the poached chicken, the mushrooms, onions and herbs to the velouté and season well.
6 Spoon into 4 single-sized, oven-proof serving bowls, or one large bowl, cover with pastry (following manufacturer’s instructions for use), and brush with egg yolk.
7 Bake at 160 degrees centigrade for 35 minutes.
Recipe courtesy of Christian Turner, Executive Chef of The Colony Grill at The Beaumont