Keeping with the theme of classic American cooking, chicken pot pie is a delicious winter warmer for all year round.
Don't let the fact you'll be working with pastry put you off or that there are a couple of processes, its well worth the effort.
- 4 chicken breasts (cut into 1 inch cubes)
- 1 large carrot - cubed
- 1 sticks of celery chopped small
- 4 leeks - whites only, coined and then halved
- butter enough to make 3 tablespoons when melted
- 3 table spoons of flour
- parmesan cheese - a cup, grated
- an egg
- single cream
- chicken stock
Put the chicken, carrot, celery and leeks into a pan of boiling salted water and cook for 15 minutes. Drain and place to one side.
To make the sauce, melt 3 tablespoons of butter and add 3 tablespoons of flour to make the reux, make sure you stir while cooking, it should take around 5 miutes. Add the single cream, slowly heating through until it becomes thick then add the chicken stock. Continue stiring and add a cup of grated parmesan cheese.....carry on stiring!
Add the chicken and the vegetables from earlier, stir and transfer to a pie dish. Add a pastry lid to the top of the dish, vent with 3 small slits and brush with egg wash.
Bake until golden for around 30 minutes at 180ºC.