Who in this place does not spend half of their commute on Pinterest cannot be for real.
Who am I kidding? I meant your whole commute on Pinterest, searching for any – literally any! – dinner ideas that would not involve much time in the kitchen.
Welcome to the club! For the nights where I actually enjoy bringing my fat ass to the kitchen, the girls can be treated to this chicken pot pie, which came up as a ‘need to clear the fridge of so many bits it’s unbelievable’ more than anything else. And thank God it worked!
We do enjoy it in winter, when those cold nights come in and all we want is to stuff our faces with some homemade food – or takeaway, you pick – and get back to bed, in the warmth of our huge duvet. But – alas! – comes in handy for a cold summer lunch too, and tends to held its shape much more this way.
- 2 rolls of shortcrust pastry (I usually make my own, won’t bother you with it)
- 180g of peas
- 1 white onion
- 1 carrot
- 1 potato
- 4 chicken breasts (ideally 1 per person)
- 4 pork sausages
- 200ml of double cream
- salt and pepper
- extra virgin olive oil
- 1 egg/milk (either)
Boil your potatoes – with or without skin – and when they are ready, cut it into small chunks.
Cut the chicken in the same size bits, so that they can cook more evenly, then sprinkle with some salt and set aside. Break the sausage up and leave it to sit with the chicken.
Chop the onion and peeled carrot, put them in a pan large enough, with some extra virgin olive oil, and let the onion turn golden brown. Add the peas – we used frozen – , potato chunks and then finally the chicken and sausage. Halfway through cooking, turn off everything and add salt, pepper and cream.
Roll out the pastry and then place it in the pie dish, fill it with what you have cooked in the pan and cover it with a second layer of pastry. Create some holes on the surface to make sure that the air has a way to get out and seal all edges with the help of a fork, or go fancy and crimple the shit out of your pie, decorate the top if you like.
It’s your pie, go big or go home!
Brush the pastry with a beaten egg or milk, depending on what you have available
You can now heat the oven to 180°C. When this is hot enough, put the chicken pot pie and cook for about 20-25 minutes, or until the top is golden brown.
For how tempting it can be, wait a few minutes before cutting into the chicken pot pie if you can manage, then serve hot with a side of what you prefer, or on its own.
The pie dish we used is from Falcon Enamel, here. It’s actually a salad dish, but hey.
Fancy a read for some sweet treats? Find them here.