![]() ![]() 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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