I’ve never eaten a pie before this summer, I have to admit it, but now I’m actually addicted to Chicken Pot Pie! Bless the one who invented it. I was looking for the history of this very common dish in England and in a lot of different cultures and I found out that the first pies appeared around 9500 BC, in the Egyptian Neolithic period! Then through the Greeks, Romans, during Medieval time and then in the 12th century first references appeared of pies in England.
So that’s a dish who has a lot of history behind its back, it’s always a pleasure to my curiosity find out a bit of history about dishes I eat. Let’s start with the pastry for the Pie!
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SHORTCRUST PASTRY
- 200 g all purpose flour
- 100 g cold butter
- 1 egg
- pinch of salt
- 2 tablespoons water
In a bowl, mix the flour with the butter that has been previously cut into small cubes, rubbing well with your hands so that you blend everything well. Then add the egg, which we have beaten quickly before hand, a pinch of salt and a tablespoon of water, mix everything well and knead until the dough is compact and smooth, but does not crumble.
At this point, we form a ball, cover it with cling film and let it rest in the fridge for 30 minutes.
CHICKEN POT PIE
- 180 g peas
- 1 onion
- 1 carrot
- 1 boiled potato
- 4 chicken breasts
- 285 ml double cream
- extra virgin oil
- pinch of salt
- pinch of pepper
While the pastry is in the refrigerator, we can prepare the filling of our Chicken Pot Pie. Firstly, boil the potato. Then we cut the onion, the carrot and the chicken breasts into chunks. In a pan at medium heat, we put the extra virgin oil, carrot and onion. We let them sautè a bit. Then we can add peas, chicken,salt and pepper. We let them cook for ten minutes.
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After 10 minutes, add the boiled potato, previously cut into little cubes and we finally add the double cream. Let cook all the filling for about 5 minutes more and then turn off the gas and put to the side. You don’t need to cook the filling too much, it will finish to cook itself in the oven.
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After the 30 minutes of rest of the pastry, divede it into two parts, one you will use for the bottom and one for the top. Now roll both in a lightly floured surface, with a thickness of about 5 mm both. Place the pastry into the pie dish. (If you use a different baking sheet, maybe you’ll need some parchment paper, for example in our pie dish we needn’t any, but it depends).
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Preheat the oven at 180 °C. Now you can pour the filling into the pie dish. Then we can cover it with the top pastry and with the help of our fingers, connect the bottom pastry to the top one.
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Before you put the Chicken Pot Pie in the oven, you need to beat an egg and brush the top of the pie, for a crusty top. Put it in the oven and cook for about 20 – 25 minutes. Leave it cool for 2 minutes when you take out the pie from the oven and then serve it.
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