2 sheets puff pastry (enough to cover pots, with drape)
1 egg , lightly whisked
Place milk, broth and stock powder in a large saucepan. Bring to a very gentle simmer over medium heat, add chicken and thyme. Place lid on, simmer gently on medium low for 15 minutes (do not boil, can make milk split). Remove chicken, shred or dice (don’t worry if inside a bit uncooked). Cover pot and set poaching liquid aside.
Melt butter in a large pot over medium high heat. Add garlic and onion, cook for 2 minutes. Add thyme, carrot and celery, cook for 3 minutes or until carrot is softened. Add wine. Stir, scraping the bottom of the pot, and cook for 1 1/2 minutes or until wine is mostly evaporated.
Add flour and stir for 1 minute.
Add about half the reserved poaching liquid and stir until all flour is incorporated – it will be a thick sludge.
Add remaining milk broth, parmesan, pepper. Stir.
Add chicken and peas, stir.
Once mixture is heated (you’ll see steam), cook for 3 minutes to thicken the sauce, stirring regularly.
Remove from heat. Spoon into oven proof pots – 4 large or 6 small (Note 4). Cool in fridge at least 30 minutes.
**My own notes**: I’m making chicken pot pie right now, actually, and I do a couple of things differently. I use homemade stock when I can, because I like the gelatin content in the filling (better mouth feel). If you don’t have homemade stock, you can use the poaching liquid and dissolve a little powdered gelatin in. In addition, if you want to go the extra mile you can **blind bake** pastry rounds and put them in the bottom of your pot pie dishes–this way you get a little crust on the bottom and it won’t totally soggify. The **wine** is optional, I didn’t use it today but I did add the zest of a lemon and a little lemon juice in the filling.
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Source: [Recipe Tin Eats](https://www.recipetineats.com/chicken-pot-pie/)
Chicken & broth:
600 g/1.2lb chicken breast (or boneless thighs)
2 cups milk , any fat % (Note 1)
1 cup chicken broth (stock)
2 tsp chicken or vegetable stock powder (Note 2)
2 sprigs thyme , optional
Chicken Pot Pie:
1 large onion , chopped
2 large carrots (3 small). chopped
3 celery ribs , chopped
2 garlic cloves , minced
50g / 3 tbsp butter
1 tsp dried thyme
1/3 cup white wine (sub more chicken stock)
1/3 cup flour
1/2 cup grated parmesan
1/2 tsp black pepper
1 cup frozen peas , no need to thaw
2 sheets puff pastry (enough to cover pots, with drape)
1 egg , lightly whisked
Place milk, broth and stock powder in a large saucepan. Bring to a very gentle simmer over medium heat, add chicken and thyme. Place lid on, simmer gently on medium low for 15 minutes (do not boil, can make milk split). Remove chicken, shred or dice (don’t worry if inside a bit uncooked). Cover pot and set poaching liquid aside.
Melt butter in a large pot over medium high heat. Add garlic and onion, cook for 2 minutes. Add thyme, carrot and celery, cook for 3 minutes or until carrot is softened.
Add wine. Stir, scraping the bottom of the pot, and cook for 1 1/2 minutes or until wine is mostly evaporated.
Add flour and stir for 1 minute.
Add about half the reserved poaching liquid and stir until all flour is incorporated – it will be a thick sludge.
Add remaining milk broth, parmesan, pepper. Stir.
Add chicken and peas, stir.
Once mixture is heated (you’ll see steam), cook for 3 minutes to thicken the sauce, stirring regularly.
Remove from heat. Spoon into oven proof pots – 4 large or 6 small (Note 4). Cool in fridge at least 30 minutes.
**My own notes**: I’m making chicken pot pie right now, actually, and I do a couple of things differently. I use homemade stock when I can, because I like the gelatin content in the filling (better mouth feel). If you don’t have homemade stock, you can use the poaching liquid and dissolve a little powdered gelatin in. In addition, if you want to go the extra mile you can **blind bake** pastry rounds and put them in the bottom of your pot pie dishes–this way you get a little crust on the bottom and it won’t totally soggify. The **wine** is optional, I didn’t use it today but I did add the zest of a lemon and a little lemon juice in the filling.