I used some of that chicken I poached the other day and made a pot pie for our supper the other night. It fave me the chance to use my new pie dish and my new Cockeral/Rooster Pie Funnel. Its just so adorable, and well, Chicken Pot Pie . . . what's not to like?
I was watching the Pioneer Woman cook a Chicken Pot Pie the day I made this and she inspired me to want to make one for us, but I have my own way of doing things. I had a mother who made great pies, and she taught me to do the same.
Just look at that rooster sitting there all proud . . . so cute, but I am eyeballing that little speck of gravy which bubbled up on the side. Tasty. Tasty.
There it is again, down in the corner . . . I love it when the juices bubble up over the crust in a pie. Don't you? Those are the most delicious bits.
The filling is really simple, just chicken, carrots, parsnips, celery, onions and mushrooms. I normally also add peas also, but didn't have any that day.
The gravy is flavoured with summer savory and thyme . . . and yes there is a smidgen of cream in there. Normally I would use leftover gravy, but this day I didn't have leftover gravy, so I had to make a sauce from scratch.
All we needed was a salad on the side and the leftovers were mighty tasty too. You just can't beat a nice pie for supper.
*Chicken and Mushroom Pot Pie*Serves 6
1 parsnip, peeled and finely chopped1 stalk celery, finely chopped
1 large handful of mushrooms, finely sliced2 TBS flour
salt and black pepper to taste
1/2 tsp summer savory
1/4 tsp dried thyme350ml of chicken stock (1 1/2 cups)
3 chicken breast fillets, poached and broken into chunks
4 ounces plain flour (1 1/4 cup)
pinch of salt
1 ounce of butter (scant 2 TBS)
1 ounce of vegetable shortening (Scant 2 TBS)
2 TBS cold water
1 egg beaten together with 2 TBS water.
Wades Milton Brook Pie Funnel is created in Stoke On Trent by Wade's Potteries. It is microwave salfe, dishwasher safe, freezer safe and oven safe. Simply place the pie funnel in the centre of the pie dish before filling. Pour in the filling around the pie funnel, drape the top crust over top and push down until the character and steam hole are revealed. They come in a variety of styles, including cherries and a duck.
You can buy them at The Kitchen Cook Shop for £9.95. I love it! It somehow makes a tasty dish even tastier, and it works a charm!
Many thanks to Eddingtons for sending it to me.
Note- although I was sent this product free of charge any and all opinions are my own. I was not required to write a positive review.