Chicken Pot Pie

This recipes is adapted from Gordon Ramsey book, World Kitchen. With Gordon Ramsey visit to Singapore recently and after catching a glimpse of the man himself, it inspired me to make another recipe by the man himself. This is basically a creamy chicken filling top with a light puff pastry baked to golden deliciousness....

I love this recipes and think it taste awesome!!! I adjusted the recipes a little and added a bit of cayenne pepper for that extra kick and a touch of dry basil to lift the flavour of the filling. If you are using store bought puff pastry then this recipes is absolutely easy to make but being me, I prefer to make my own puff pastry. However I am still perfecting my puff pastry hence will not be including it this post.

Recipes

50g         Butter
1             Large onion, chopped
3             Stalk of celery, diced
1             Large carrot, peeled and diced
1             Large potato, peeled and diced
50g         Plain flour
500ml     Chicken stock
1 tsp       Cayenne pepper
1 tsp       Dry basil
Sea salt and Pepper to taste
500g       Boneless, skinless Chicken breast, cut into bite size chunk
300g       Good quality Puff Pastry
1             Egg mixed with 1 tblsp milk to glaze.

• Melt butter in a large wide sauce pan, add onion, celery, carrot and potato. Saute gently for 10 minutes or until vegetable are soft. Add flour, stir well and cook for another 2 min to cook out the flour
• Pour in stock, cream and season with salt / pepper
• Bring to a simmer and cook, stirring frequently for about 5 to 10 minute or until thicken.
• Add chicken and simmer for another 5 minutes or until the piece are just cooked through. 
• Add Cayenne pepper, basil. Taste and adjust seasoning. 
• Take of heat and leave to cool slightly
• Preheat oven to 200 degree C
• Spoon the filling into 1 large or several smaller pie dish to just below the rim. 
• Roll out the pastry to about 3mm thick on a lightly flour counter. 
• Cut out the pastry so that it will be able to form a pie lid on the dish
• Brush the rim with water and place the rolled pastry on the dish. If you wish, you can form pastry leaf and place on top of the pie lid to decorate it. 
• Bake for 50 minutes for large pie dish and 20 to 30 minutes for smaller dish or until the top is golden brown.