Almost everyone knows and loves chicken pot-pie – it is ultimate comfort food. It can be made relatively easily at home if you use store bought puff pastry. Making your own pastry, I am sure is rewarding and yields a better result (in my case I am not convinced it will), but who has the time? We took this dish over to friend’s, who just had a baby, and made an extra large batch, so they would have leftovers. But no such luck, the whole thing was devoured and the kids were clamoring for the crispy bits of pastry.
This recipe by Jamie Oliver is a keeper and the little bits of sausage he adds are pure genius. We made it once without the sausage and it was OK, but the sausage adds a great dimension, with no real additional work. Try this one soon – you will thank us for bringing this recipe to your attention.
Jamie Oliver’s Chicken Pot Pie – serves 6
1 tablespoon olive oil
2 tablespoons butter
2 lbs boneless skinless chicken thighs, cut into pieces
2 medium leeks, trimmed, washed and sliced into 1/2 inch pieces
2 carrots, peeled and roughly chopped
3 sticks celery, finely sliced
2 teaspoons dried thyme or 2-3 sprigs fresh thyme
2 ½ tablespoons flour
1 glass white wine
1 ¼ cups milk (whole milk preferred)
9 ounces good pork sausage
1 lb puff pastry
In a large casserole pot over medium heat add olive oil and butter. Add the chicken, leeks, carrots, celery, and thyme. Cook slowly on the stove for 15 minutes. Turn the heat up, add the flour. Continue to stir for a couple of minutes.
Add wine, a wineglass of water, and milk. Cover with a tight-fitting lid and simmer on the stove for 30 to 40 minutes until the chicken is tender. Stir it every so often so it doesn’t stick to the bottom of the pot. The sauce should be loose but quite thick. If it’s a little too liquid-y, just continue to simmer it with the lid off until it thickens slightly. You can also add more flour to thicken the sauce. If so, make sure to stir in the flour well so it doesn’t clump. Season with a little salt and freshly ground black pepper.
In the meantime, remove the sausage meat out of the sausage skins, roll it into little balls, and brown them in a separate pan.
Assembling the pie:
Preheat the oven to 425F.
Pour the chicken stew into an appropriately sized pie dish. Spread the sausage balls evenly over the stew.
Roll out your pastry to about 1/4 inch thick. Egg-wash the rim of the dish and drape over the pastry, using a knife to trim the edge of the dish. Egg-wash the top of the pastry to make it go golden while cooking, then pinch it to crimp it round the edges if you can. Use the back of a knife to lightly crisscross the top for decoration. This allows the pastry to go crisp and flaky. Cook the pie in the center of the oven for about 30 to 40 minutes, until golden on top.