The sauce won’t thicken at all once the lid is on. Thicken filling to desired consistency before putting it in the pots. I only have 2 tips to ensure you nail The Pot every single time: This is a pretty straight forward recipe, especially when made you make individual Chicken Pot Pies like I’ve done. It’s because it adds salt as well as umami to recipes, just giving dishes an extra something-something that makes it so good! If you’re a regular reader, you’ll know that I use parmesan cheese regularly in recipes. Not for parmesan or cheesy flavour, for seasoning. I prefer poaching so I can use the poaching liquid which becomes infused with extra flavour from the chicken and Poach chicken and use poaching liquid to make the creamy filling. There’s nothing really ground breaking in this Chicken Pot Pie recipe, but there are two little things I do that is a bit different to the usual: I make it in pots because it’s quicker and easier, and I love draping the pots generously with puff pastry so that the golden flaky lid is fitted tightly on top and around the pots, rather than just a round piece floating on top. Truthfully though, the way I make it has nothing to do with the name. Let me emphasise that in case you missed it – I make Chicken POT Pie in POTS. While some choose to make it like a traditional pie with a pastry base and shortcrust topping in a pie dish, I have always – and will always – make Chicken Pot Pies in POTS with puff pastry lids. There’s no definitive way to make Chicken Pot Pie. If you don’t have parmesan, use about 1 1/2 cups of your favourite cheese (cheddar, Colby, Monterey Jack, tasty) and Parmesan adds umami (which means savouriness and depth of flavour) rather than cheesiness into the sauce. I like to use Vegeta which is a vegetable stock powder, but any stock powder will do – vegetable or chicken Stock powder – this adds more flavour in the creamy white sauce. Nothing unusual here – but just a couple of comments on some of the ingredients: I like to make Chicken Pot Pie in POTS – for maximum pastry to filling ratio! What goes in Chicken Pot Pie So while fellow uni students were living on instant ramen and cheap sausages, I was making Chicken Pot Pie. Or speed things up by using cooked chicken! Chicken Pot PieĬhicken Pot Pie was a staple in my 20’s. When I was an ambitious lass in the corporate world juggling university in the evenings, Chicken Pot Pie was a handy one-dish freezer-friendly meal that I could cram loads of extra veggies into. This Chicken Pot Pie recipe is made by poaching uncooked chicken in stock and milk which is then used as the broth for the creamy filling. Everybody will fall in love with this easy Chicken Pot Pie!! With a creamy chicken and vegetable filling lightly infused with herbs, this Chicken Pot Pie made with puff pastry lids can be served in individual pots or made as one big pie.
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