What are the main ingredients in Homemade Chicken Pot Pie?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Cling Wrap, Paper Towel, Egg/s, Milk (optional)

What is the nutritional information of Homemade Chicken Pot Pie?

Calories: 1189, Carbs: 98 grams, Fat: grams, Protein: 56.5 grams, Sugar: 9.7 grams, Salt: 1230 grams

How do I prepare Homemade Chicken Pot Pie?

GOLDEN PASTRY: Sprinkle some of the remaining flour on a flat surface. Remove the pastry from the fridge and place on top of the flour. Dust a rolling pin (or bottle) with flour and roll out the dough to 5mm thickness. Spoon the pie filling into individual ramekins or a small, deep oven-proof dish. Carefully lay the rolled out shortcrust pastry on top of the pie filling, trim off any excess pastry, and push down the edges to seal. Lightly brush the top of the pastry with milk or egg and use a knife to pierce a few holes in the top. Bake in the hot oven until the pastry is golden and cooked through, 15-20 minutes. FAB FILLING: Pat the chicken dry with paper towel. Place a pot (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the chicken and fry until golden and cooked through, 1-2 minutes. Add the sliced mushrooms and the NOMU rub. Fry until fragrant, 2-3 minutes (shifting occasionally). Add the wine and 2 tbsp of the remaining flour. Mix until the flour is incorporated. Add the chicken stock and 300ml of boiling water. Simmer, uncovered, until the sauce has slightly reduced, 4-6 minutes. Remove from the heat and season. MIX THE DOUGH: Preheat the oven to 200°C. Boil a full kettle. Place ⅔ of the flour in a bowl and reserve the rest for the filling. Using your fingers, rub the butter cubes into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk together 1 egg and a pinch of salt. Using a fork, mix the whisked egg into the flour mixture. Using your hands, bring the dough together. You don’t want to over-knead the mixture! Wrap in cling wrap and set aside in the fridge. TOASTY: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. BRING THE FRESH: To a salad bowl, add the rinsed leaves. Toss through the crumbled feta, the toasted nuts, a drizzle of olive oil, and seasoning. Set aside. PIE TIME!: Serve up a hearty helping of chicken & mushroom pie. Side with the feta salad. Enjoy, Chef!

What should be prepared from my kitchen to make Homemade Chicken Pot Pie?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Cling Wrap, Paper Towel, Egg/s, Milk (optional)

Homemade Chicken Pot Pie

Dive into comfort with this hug-in-a-pastry crust! A rich filling of chicken & mushroom is topped with homemade shortcrust pastry. It’s crispy, creamy, and oh-so delightful. Paired perfectly with a fresh green leaf, Danish-style feta & toasted almond salad. Dinner just got dreamy!

Homemade Chicken Pot Pie

with a Danish-style feta & toasted almond salad

Hands on Time: 30 - 50 minutes

Overall Time: 45 - 65 minutes

Download the Recipe for 2

Ingredients:

Almonds
Butter
Button Mushrooms
Cake Flour
Chicken
Chicken Stock
Danish-style Feta
Free-range Chicken Mini Fillets
NOMU Provençal Rub
Onion
Onions
Salad Leaves
White Wine

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Cling Wrap
Paper Towel
Egg/s
Milk (optional)

Serves 1

TOASTY
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MIX THE DOUGH
Preheat the oven to 200°C. Boil a full kettle. Place ⅔ of the flour in a bowl and reserve the rest for the filling. Using your fingers, rub the butter cubes into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk together 1 egg and a pinch of salt. Using a fork, mix ½ of the whisked egg into the flour mixture. Using your hands, bring the dough together. You don’t want to over-knead the mixture! Wrap in cling wrap and set aside in the fridge.
FAB FILLING
Pat the chicken dry with paper towel. Place a pot (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes (shifting occasionally). Add the chicken and fry until golden and cooked through, 1-2 minutes. Add the sliced mushrooms and the NOMU rub. Fry until fragrant, 2-3 minutes (shifting occasionally). Add the wine and 1 tbsp of the remaining flour. Mix until the flour is incorporated. Add the chicken stock and 150ml of boiling water. Simmer, uncovered, until the sauce has slightly reduced, 4-5 minutes. Remove from the heat and season.
GOLDEN PASTRY
Sprinkle some of the remaining flour on a flat surface. Remove the pastry from the fridge and place on top of the flour. Dust a rolling pin (or bottle) with flour and roll out the dough to 5mm thickness. Spoon the pie filling into individual ramekins or a small, deep, oven-proof dish. Carefully lay the rolled out shortcrust pastry on top of the pie filling, trim off any excess pastry, and push down the edges to seal. Lightly brush the top of the pastry with milk or egg and use a knife to pierce a few holes in the top. Bake in the hot oven until the pastry is golden and cooked through, 15-20 minutes.
BRING THE FRESH
To a salad bowl, add the rinsed leaves. Toss through the crumbled feta, the toasted nuts, a drizzle of olive oil, and seasoning. Set aside.
PIE TIME!
Serve up a hearty helping of chicken & mushroom pie. Side with the feta salad. Enjoy, Chef!

Almonds - 10g
Cake Flour - 200ml
Butter - 50g
Free-range Chicken Mini Fillets - 150g
Onion - 1
Button Mushrooms - 65g
NOMU Provençal Rub - 5ml
White Wine - 40ml
Chicken Stock - 5ml
Salad Leaves - 20g
Danish-style Feta - 30g

Download the Recipe

Serves 2

TOASTY
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MIX THE DOUGH
Preheat the oven to 200°C. Boil a full kettle. Place ⅔ of the flour in a bowl and reserve the rest for the filling. Using your fingers, rub the butter cubes into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk together 1 egg and a pinch of salt. Using a fork, mix the whisked egg into the flour mixture. Using your hands, bring the dough together. You don’t want to over-knead the mixture! Wrap in cling wrap and set aside in the fridge.
FAB FILLING
Pat the chicken dry with paper towel. Place a pot (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the chicken and fry until golden and cooked through, 1-2 minutes. Add the sliced mushrooms and the NOMU rub. Fry until fragrant, 2-3 minutes (shifting occasionally). Add the wine and 2 tbsp of the remaining flour. Mix until the flour is incorporated. Add the chicken stock and 300ml of boiling water. Simmer, uncovered, until the sauce has slightly reduced, 4-6 minutes. Remove from the heat and season.
GOLDEN PASTRY
Sprinkle some of the remaining flour on a flat surface. Remove the pastry from the fridge and place on top of the flour. Dust a rolling pin (or bottle) with flour and roll out the dough to 5mm thickness. Spoon the pie filling into individual ramekins or a small, deep oven-proof dish. Carefully lay the rolled out shortcrust pastry on top of the pie filling, trim off any excess pastry, and push down the edges to seal. Lightly brush the top of the pastry with milk or egg and use a knife to pierce a few holes in the top. Bake in the hot oven until the pastry is golden and cooked through, 15-20 minutes.
BRING THE FRESH
To a salad bowl, add the rinsed leaves. Toss through the crumbled feta, the toasted nuts, a drizzle of olive oil, and seasoning. Set aside.
PIE TIME!
Serve up a hearty helping of chicken & mushroom pie. Side with the feta salad. Enjoy, Chef!

Almonds - 20g
Cake Flour - 400ml
Butter - 100g
Free-range Chicken Mini Fillets - 300g
Onion - 1
Button Mushrooms - 125g
NOMU Provençal Rub - 10ml
White Wine - 80ml
Chicken Stock - 10ml
Salad Leaves - 40g
Danish-style Feta - 60g

Download the Recipe

Serves 3

TOASTY
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MIX THE DOUGH
Preheat the oven to 200°C. Boil a full kettle. Place ⅔ of the flour in a bowl and reserve the rest for the filling. Using your fingers, rub the butter cubes into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk together 2 eggs and a pinch of salt. Using a fork, mix ¾ of the whisked eggs into the flour mixture. Using your hands, bring the dough together. You don’t want to over-knead the mixture! Wrap in cling wrap and set aside in the fridge.
FAB FILLING
Pat the chicken dry with paper towel. Place a pot (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the diced onion until soft, 5-6 minutes (shifting occasionally). Add the chicken and fry until golden and cooked through, 1-2 minutes. Add the sliced mushrooms and the NOMU rub. Fry until fragrant, 2-3 minutes (shifting occasionally). Add the wine and 3 tbsp of the remaining flour. Mix until the flour is incorporated. Add the chicken stock and 450ml of boiling water. Simmer, uncovered, until the sauce has slightly reduced, 6-8 minutes. Remove from the heat and season.
GOLDEN PASTRY
Sprinkle some of the remaining flour on a flat surface. Remove the pastry from the fridge and place on top of the flour. Dust a rolling pin (or bottle) with flour and roll out the dough to 5mm thickness. Spoon the pie filling into individual ramekins or a deep oven-proof dish. Carefully lay the rolled out shortcrust pastry on top of the pie filling, trim off any excess pastry, and push down the edges to seal. Lightly brush the top of the pastry with milk or egg and use a knife to pierce a few holes in the top. Bake in the hot oven until the pastry is golden and cooked through, 20-25 minutes.
BRING THE FRESH
To a salad bowl, add the rinsed leaves. Toss through the crumbled feta, the toasted nuts, a drizzle of olive oil, and seasoning. Set aside.
PIE TIME!
Serve up a hearty helping of chicken & mushroom pie. Side with the feta salad. Enjoy, Chef!

Almonds - 30g
Cake Flour - 600ml
Butter - 150g
Free-range Chicken Mini Fillets - 450g
Onions - 2
Button Mushrooms - 190g
NOMU Provençal Rub - 15
White Wine - 125ml
Chicken Stock - 15ml
Salad Leaves - 60g
Danish-style Feta - 90g

Download the Recipe

Serves 4

TOASTY
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MIX THE DOUGH
Preheat the oven to 200°C. Boil a full kettle. Place ⅔ of the flour in a bowl and reserve the rest for the filling. Using your fingers, rub the butter cubes into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk together 2 eggs and a pinch of salt. Using a fork, mix the whisked eggs into the flour mixture. Using your hands, bring the dough together. You don’t want to over-knead the mixture! Wrap in cling wrap and set aside in the fridge.
FAB FILLING
Pat the chicken dry with paper towel. Place a pot (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the diced onion until soft, 6-7 minutes (shifting occasionally). Add the chicken and fry until golden and cooked through, 1-2 minutes. Add the sliced mushrooms and the NOMU rub. Fry until fragrant, 2-3 minutes (shifting occasionally). Add the wine and 4 tbsp of the remaining flour. Mix until the flour is incorporated. Add the chicken stock and 600ml of boiling water. Simmer, uncovered, until the sauce has slightly reduced, 6-8 minutes. Remove from the heat and season.
GOLDEN PASTRY
Sprinkle some of the remaining flour on a flat surface. Remove the pastry from the fridge and place on top of the flour. Dust a rolling pin (or bottle) with flour and roll out the dough to 5mm thickness. Spoon the pie filling into individual ramekins or a deep oven-proof dish. Carefully lay the rolled out shortcrust pastry on top of the pie filling, trim off any excess pastry, and push down the edges to seal. Lightly brush the top of the pastry with milk or egg and use a knife to pierce a few holes in the top. Bake in the hot oven until the pastry is golden and cooked through, 20-25 minutes.
BRING THE FRESH
To a salad bowl, add the rinsed leaves. Toss through the crumbled feta, the toasted nuts, a drizzle of olive oil, and seasoning. Set aside.
PIE TIME!
Serve up a hearty helping of chicken & mushroom pie. Side with the feta salad. Enjoy, Chef!