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
Homemade Chicken Pot Pie
with a Danish-style feta & toasted almond salad
Hands on Time: 30 - 50 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Almonds
- Butter
- Button Mushrooms
- Cake Flour
- Chicken
- Chicken Stock
- Danish-style Feta
- Free-range Chicken Breast/s
- Free-range Chicken Breasts
- NOMU One For All Rub
- Onion
- Onions
- Salad Leaves
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Cling Wrap
- Paper Towel
- Egg/s
- Milk (optional)
- Seasoning (salt & pepper)
TOASTY
Place the 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 [all]|#7DA0D7 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 onion until soft, 3-4 [4-5]|#7DA0D7 minutes (shifting occasionally). Add the chicken and fry until golden and cooked through, 1-2 minutes. Add the mushrooms and the NOMU rub. Fry until fragrant, 2-3 minutes (shifting occasionally). Add the wine and 1 [2]|#7DA0D7 tbsp of the remaining flour. Mix until the flour is incorporated. Add the chicken stock and 150ml [300ml]|#7DA0D7 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 leaves. Toss through the 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!
TOASTY
Place the 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 [all]|#7DA0D7 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 onion until soft, 3-4 [4-5]|#7DA0D7 minutes (shifting occasionally). Add the chicken and fry until golden and cooked through, 1-2 minutes. Add the mushrooms and the NOMU rub. Fry until fragrant, 2-3 minutes (shifting occasionally). Add the wine and 1 [2]|#7DA0D7 tbsp of the remaining flour. Mix until the flour is incorporated. Add the chicken stock and 150ml [300ml]|#7DA0D7 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 leaves. Toss through the 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!
TOASTY
Place the 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 [all]|#7DA0D7 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 onion until soft, 5-6 [6-7]|#7DA0D7 minutes (shifting occasionally). Add the chicken and fry until golden and cooked through, 1-2 minutes. Add the mushrooms and the NOMU rub. Fry until fragrant, 2-3 minutes (shifting occasionally). Add the wine and 3 [4]|#7DA0D7 tbsp of the remaining flour. Mix until the flour is incorporated. Add the chicken stock and 450ml [600ml]|#7DA0D7 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 leaves. Toss through the 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!
TOASTY
Place the 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 [all]|#7DA0D7 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 onion until soft, 5-6 [6-7]|#7DA0D7 minutes (shifting occasionally). Add the chicken and fry until golden and cooked through, 1-2 minutes. Add the mushrooms and the NOMU rub. Fry until fragrant, 2-3 minutes (shifting occasionally). Add the wine and 3 [4]|#7DA0D7 tbsp of the remaining flour. Mix until the flour is incorporated. Add the chicken stock and 450ml [600ml]|#7DA0D7 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 leaves. Toss through the 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!
Frequently Asked Questions
What is the preparation time for Homemade Chicken Pot Pie?
The preparation time for Homemade Chicken Pot Pie with a Danish-style feta & toasted almond salad is between 30 and 50 minutes.
What is the total time required to make Homemade Chicken Pot Pie with a Danish-style feta & toasted almond salad?
The total time required to make Homemade Chicken Pot Pie with a Danish-style feta & toasted almond salad is between 45 and 65 minutes.
How many servings does Homemade Chicken Pot Pie provide?
4 servings
What are the main ingredients in Homemade Chicken Pot Pie?
Almonds, Butter, Button Mushrooms, Cake Flour, Chicken, Chicken Stock, Danish-style Feta, Free-range Chicken Breast/s, Free-range Chicken Breasts, NOMU One For All Rub, Onion, Onions, Salad Leaves, White Wine
What is the nutritional information of Homemade Chicken Pot Pie?
Calories: 1230, Carbs: 99 grams, Fat: grams, Protein: 59.6 grams, Sugar: 9.8 grams, Salt: 1368 grams
How do I prepare Homemade Chicken Pot Pie?
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 [all]|#7DA0D7 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. 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 onion until soft, 3-4 [4-5]|#7DA0D7 minutes (shifting occasionally). Add the chicken and fry until golden and cooked through, 1-2 minutes. Add the mushrooms and the NOMU rub. Fry until fragrant, 2-3 minutes (shifting occasionally). Add the wine and 1 [2]|#7DA0D7 tbsp of the remaining flour. Mix until the flour is incorporated. Add the chicken stock and 150ml [300ml]|#7DA0D7 of boiling water. Simmer, uncovered, until the sauce has slightly reduced, 4-5 minutes. Remove from the heat and season. TOASTY: Place the 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 leaves. Toss through the 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?
Almonds, Butter, Button Mushrooms, Cake Flour, Chicken, Chicken Stock, Danish-style Feta, Free-range Chicken Breast/s, Free-range Chicken Breasts, NOMU One For All Rub, Onion, Onions, Salad Leaves, White Wine
How many calories does Homemade Chicken Pot Pie have?
1230 calories
How much fat content does Homemade Chicken Pot Pie have?
grams
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