Tarts and Pies are generally made of a pastry crust base, with fillings that are either sweet or savoury. They are both quite similar in structure. In fact, the French word “tarte” also means Pie. A pie is usually covered, with a filling on the inside, whilst tarts have a filling over the pastry base and are generally left uncovered.

Pie Recipe of the Day - The Chicken Pot Pie

Pot Pies first came to be in ancient Greece where they placed cooked meat into open pastry shells are known as “Artocreas”. This dish became so popular that it quickly spread all across Europe. But then, it wasn’t until the Romans who added a top shell to the Pot Pie to make it into an actual pie. Pot Pies are filled with vegetables, chicken or beef, also fruits and generally served with a side salad making it a balanced meal.

This Dish

A rich buttery shortcrust pastry here balances well with the tender chicken and vegetable stew that’s covered with a top layer of flaky golden-brown crust pastry.

Recipe Card 

Ingredients Quantity
Chicken breast (diced) 500 gm
Olive oil 3 tbsp
Salt As required
Freshly ground black pepper as required
Water 7 ½
Chicken bouillon cubes 2 pieces
Unsalted butter 60 gm
White onions (chopped) 2 medium piece
All-purpose flour ¾ cup
Cooking cream ¼ cup
Carrots (diced) 1 large piece
Peas (frozen) 1 cup
Potatoes 1 medium piece
Pearl onions 1 cup
Mushrooms (sliced) ½ cup
Leeks(finely sliced) ½ cup
Fresh parsley leaves 1cup
For the Pastry
All-purpose flour 400gm
Kosher salt 1 ½ tsp
Baking powder 1 tsp
Cold Butter (cubed) 220gm
Eggs (beaten) 2 pieces
Salt & pepper as required
Iced water ½ cup

 

Method of Preparation: 

For the Chicken Stew Filling

  1. In a saucepan, boil water with the chicken stock cube until dissolved and bubbling, turn off the heat and set aside.
  2. Then chop chicken breast, add salt and cracked pepper and set
  3. Cut carrot, mushroom and potato to 1x1 cm
  4. Chop the parsley, white onions and pearl onions
  5. Bring the already boiled stock back on the heat and boil the potatoes for about 10 minutes, then add carrots and peas. Once the vegetables are cooked, strain the stock saving the
  6. In a big saucepan, melt the butter, add olive oil and chicken and pan fry for a few minutes on medium
  7. Add the chopped white onion and sweat on low heat. Add the mushrooms, pearl onions and leek, sweat until transparent and dry in
  8. Add flour and parsley to the saucepan and stir for 2 minutes on medium heat until the mixture is brown in
  9. Add the cooked potato, carrot and peas into the saucepan and mix until well until
  10. Pouring the stock liquid a little at a time and mixing continuously, add 5 cups of stock into the saucepan and stir until all the liquid has been added and the mixture is
  11. Add the cooking cream and cook until bubbling and the sauce coats the back of a spoon. This will take a few minutes. Taste and season as
  12. Spoon the Chicken Stew into the ramekins, ¾ full and leave to set in the chiller for 15

For the Pastry

  1. Mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add butter and pulse a few times or until the mixture resembles breadcrumbs. With the motor running, add the ice water; process only enough to moisten the dough and it comes
  2. Remove the dough out onto a floured board and gather into a ball, make sure not to knead the dough. Wrap the dough in cling film and allow it to rest in the fridge for 30
  3. Once cooled, divide the dough into quarters and roll each piece into an 8-inch
  4. Preheat the oven to 375˚F, 180˚C.

Assembling the Pies

  1. Brush the outside edges of each filled ramekin with the egg wash. Place the rolled out dough over the ramekins. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top, for the steam to escape when cooking. Sprinkle with sea salt and cracked
  2. Place on a baking sheet and bake until the top is golden brown, for 20 minutes.
  3. Best served warm with a side salad.