Gail has kicked it out the park again with another recipe you will love. Her best ever chicken pot pies are guaranteed to hit the spot!
Made with a base of bacon and mushroom, they are a literal taste sensation. Gail makes her puff pastry from scratch too but if you are running short on time, you can use store-bought.
Chicken Pot Pies Ingredients
- 1 quantity hot water pastry (recipe below)
- 1/2 a cooked chicken cut up and diced
- 1 Large Brown onion Diced
- 12-14 button mushrooms sliced
- 3 Rashers streaky bacon diced
- 1 medium carrot finely diced
- 1/2 cup chicken stock
- 1 Cup of cream
- 1 teaspoon of hot mustard
- Salt and pepper to season
- Dessert spoon powdered gravy, 1
- Olive oil for frying
- Heat oil in a deep frypan
How To Make Chicken Pot Pies
Add onion, mushrooms, and bacon and cook through, Add carrot, stir through mustard and season.
Add stock, cream, and chicken and simmer for 5 minutes. Add more stock if too dry.
Add gravy powder mixed with a little water (don’t add too much). If too watery, thicken with a little cornflour. Set aside to cool.
How To Make Chicken Pot Pies Pastry
- 2 1/2 cups plain flour
- 1/2 teaspoon salt
- 150 grams (5oz) of butter
- 160 ml ( 1/3 cup hot water)
Place water and butter in a saucepan and bring to the boil
Place flour and salt in a large bowl. Pour in melted butter and water mix. Work with a spoon until mixed thoroughly.
Turn out onto a lightly floured board and work until smooth and pliable.
Divide into 4. Roll each portion out to a 20cm round.Line a ramekin or pie dish with the pastry, cutting away any excess.
Fill pie with pie mix. Using excess pastry roll out and cut a top to fit. Brush with egg wash and bake on a tray at 200C for 30 mins. Enjoy!
Want More Gail?
Gail is mum to three grown children and Nana to six grandchildren. She runs her cooking blog on Facebook from her home in Australia.
She is widely followed and shares recipes for dinners, desserts, and everything in-between. We are thrilled to have her as a WHOot Contributor. Be sure to join her on Facebook here.