Ingredients
For the Dough:
- 1 shortcrust pastry crust, 28 cm (11 in.)
- 1 shortcrust pastry sheet, 25 cm (10 in.)
For the Filling:
- 1 can condensed cream of mushroom soup (284 ml)
- 500 ml (2 cups) chicken broth
- 1 large onion, chopped
- 250 ml (1 cup) carrots, diced
- 125 ml (1/2 cup) celery, diced
- 3 small potatoes, diced
- 30 ml (2 tbsp) butter
- 45 ml (3 tbsp) flour
- 500 ml (2 cups) cooked chicken, diced
- 250 ml (1 cup) green peas
- 5 ml (1 tsp) salt
- 1 pinch of pepper
- Fresh parsley, chopped (to taste)
Preparation
- Preheat Oven:
- Preheat your oven to 205°C (400°F). This high temperature is crucial for achieving a golden, flaky crust.
- Prepare Soup Mixture:
- In a medium saucepan, dissolve the condensed cream of mushroom soup in the chicken broth over low heat. Stir continuously to combine into a smooth mixture.
- Cook Vegetables:
- In a large skillet, melt the butter over medium heat. Add the chopped onion, diced carrots, diced celery, and diced potatoes. Sauté the vegetables for about 2-3 minutes until they start to soften but are not fully cooked. This step ensures they will be perfectly tender after baking.
- Thicken the Mixture:
- Sprinkle the flour evenly over the sautéed vegetables, stirring well to coat them. This will help thicken the sauce.
- Gradually pour in the warm soup and broth mixture, stirring continuously. Bring the mixture to a gentle boil; the sauce will thicken as it heats.
- Add the diced cooked chicken, green peas, salt, and pepper to the skillet. Mix well to distribute the ingredients evenly. The chicken is already cooked, so this step is to incorporate it into the flavorful sauce.
- Assemble the Pie:
- Place the larger pastry crust into a 25-cm (10-inch) pie plate, pressing it gently against the bottom and sides.
- Spoon the filling mixture into the pie crust, smoothing the top with the back of a spoon.
- Cover the filling with the second pastry sheet. Trim any excess pastry from the edges and use a little water to seal the edges. This helps prevent the filling from leaking during baking.
- Make a few small incisions in the top crust using a sharp knife. These incisions serve as vents that allow steam to escape, preventing the crust from becoming soggy.
- Bake:
- Place the pie in the preheated oven on the middle rack. Bake for 20-30 minutes, or until the pastry is golden brown and crisp.
- Serve:
- Let the pie stand for a few minutes after baking. This resting time helps the filling set slightly, making the pie easier to cut.
- Garnish with freshly chopped parsley before serving to add a burst of color and fresh flavor.
Enjoy your delicious, homemade chicken pot pie bake, perfect for a comforting meal!
