This double crust chicken pot pie can be made with leftover or boiled chicken or turkey. Mixed with plenty of vegetables all combined with a creamy bechamel sauce. Find out how to make a crunchy crust, never soggy so the pie can be removed from the mold and served on fancy dinnerware.
Course Main Course
Cuisine British
Keyword chicken pie, chicken quiche, chicken tarte
Once the leeks are cooked add the peas and cook for 3 minutes
11 oz peas
Then add the chicken,300 gr of mushrooms halved. Add salt and pepper and cook for few minutes
11 oz mushroom, salt
To finish add the béchamel sauce, ½ lemon zest. Stir till it is all well combined and let it cool.
½ lemon zest
Making the pie
Butter a baking pan and cover the base with parchment paper, making sure the entire surface is well buttered.
Take the short pastry out of the fridge and keep ⅓ aside to make the top of the pie.
Roll flat the remaining ⅔ of the pastry.
Cover a 9 ½ in - 24 cm baking pan with the pastry making sure the sides are all covered and pierce it everywhere with a fork.
Roll the remaining pastry for the top
Put both pastries back in the fridge to cool for another 30 minutes.
Assembling the pie
Pour the chicken mix in the pastry, cover with the remaining ⅓ of the dough and seal the edges with your fingers or with a fork.
Make a hole in the centre so that the steam can escape and, if you have some pastry leftover, you can make some additional decoration on top.
Brush the top with egg wash
extra egg for brushing
Cook in a hot oven at 350F - 180 C for 35 minutes.
Wait 10 minutes before removing it from the pan
Serve hot
Video
Notes
As the filling of the chicken pie, you can use any vegetables you like, make sure there is a good balance of texture and juices to complement the dryness of the chicken
Make sure the pastry is cold when you put the pie in the oven. It will make a nice crunchy crust.
Do not fill in the pie with a hot filling, let it cool down first