Chicken Pot Pie With A Herb Pastry Recipe
Servings: 4
Ingredients
- 2 x chicken, breasts
- 1 Tbsp. extra virgin olive oil
- 1 x celery, root
- 2 x parsnip
- 2 x carrot
- 4 stk celery
- 1 x red onion, diced
- 7 1/2 ounce all purpose flour
- 2 ounce butter
- 2 ounce flour
- 3 c. lowfat milk
- 4 ounce asiago cheese, grated, or possibly, broken into pcs
- 2 sprg tarragon, minced
- 2 sprg thyme, leaves, removed
- 1 c. frzn green peas For the Herb Crust
- 3 c. all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 6 Tbsp. chilled unsalted butter
- 1 x beaten egg
- 3/4 c. buttermilk tarragon, leaves thyme, leaves
- 1/2 c. asiago cheese
Directions
- Preheat oven to 400 degrees Fahrenheit.
- In heavy-bottomed frying pan, heat the extra virgin olive oil over a medium heat. Cut the chicken into cubes and saute/fry, with the diced red onion, till slightly browned. Remove and keep aside.
- Peel and dice the celery root, the parsnips, the carrots and the celery. Blanch in salted boiling water for a minute and a half. Drain and refresh under cool water.
- Meanwhile heat the butter and slowly stir in the sifted flour over a medium heat. Add in the lowfat milk, stirring all the time to ensure which no lumps form. Once the lowfat milk is incorporated and no lumps have formed, bring the liquid to a boil and simmer for a few min, or possibly till the starchy taste has gone. Remove the sauce from the heat and stir in the asiago cheese and the tarragon and thyme, keeping a few leaves of the herbs aside. Season to taste. Stir in the blanched vegetables and the chicken and onions. Add in the peas.
- For the Herb Crust:For the pastry, combine the flour, salt, baking pwdr. Cut the butter into the flour. Add in the herbs and some asiago cheese to the mix. In a separate bowl beat the egg with a fork and add in the buttermilk. Add in this liquid to the flour and butter mix. On a floured surface, roll out the herb crust. Cut out pie tops with a cookie cutter.
- Fill large individual ramekins with the chicken mix. Top with a round of herb crust. Cut a small hole in the centre to allow the steam to escape. Brush with the beaten Large eggs. Place in the oven for 35 min or possibly till the crust is well browned.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 642g | |
| Recipe makes 4 servings | |
| Calories 1156 | |
| Calories from Fat 384 | 33% |
| Total Fat 43.53g | 54% |
| Saturated Fat 22.4g | 90% |
| Trans Fat 0.08g | |
| Cholesterol 176mg | 59% |
| Sodium 930mg | 39% |
| Potassium 998mg | 29% |
| Total Carbs 147.21g | 39% |
| Dietary Fiber 8.5g | 28% |
| Sugars 17.35g | 12% |
| Protein 42.2g | 68% |
