Chicken Pot Pie (chicken à la king)

Name: Chicken Pot Pie (chicken à la king)
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Ingredients: 175 g + some flour; 7-10 Tbsp Salt; 125 g cold butter; 125 g cold double cream cheese; 7-10 Tbsp Cling film; 400 g Chicken filet; 1 small onion; 150 g Mushrooms; 1 green, orange and red peppers; 30 g Butter; 7-10 Tbsp salt, pepper; 1 TABLESPOON Sherry or white wine; 3 TABLESPOONS freshly chopped herbs (e.g. chervil, parsley and tarragon); 7-10 Tbsp For the béchamel sauce:; 50 g Butter; 45 g Flour; 1/4 l milk or a mixture of milk and cream; 7-10 Tbsp Salt; 7-10 Tbsp Nutmeg; 7-10 Tbsp Pepper; 1 Egg

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 6

175 g + some flour
7-10 Tbsp Salt
125 g cold butter
125 g cold double cream cheese
7-10 Tbsp Cling film
400 g Chicken filet
1 small onion
150 g Mushrooms
1 green, orange and red peppers
30 g Butter
7-10 Tbsp salt, pepper
1 TABLESPOON Sherry or white wine
3 TABLESPOONS freshly chopped herbs (e.g. chervil, parsley and tarragon)
7-10 Tbsp For the béchamel sauce:
50 g Butter
45 g Flour
1/4 l milk or a mixture of milk and cream
7-10 Tbsp Salt
7-10 Tbsp Nutmeg
7-10 Tbsp Pepper
1 Egg

Directions

1
For the dough, put 175 g flour and 1/4 teaspoon salt in a mixing bowl. Add butter in pieces and cream cheese. Use the dough hooks of the mixer or your fingertips to crumble the fat pieces. Add 1 1/2 tablespoons of ice-cold water and mix everything with a fork until just enough to form a dough
2
Form the dough into a thick disc of dough on a floured work surface as quickly as possible so that the fat does not melt. Wrap in cling film and place in the refrigerator for approx. 2 hours
3
For the filling, bring 1 litre of water to the boil. Wash and add the fillets and poach them at low heat for about 15 minutes. Take them out, keep the stock and measure 1/4 liter - we need it for the béchamel sauce. Let the fillets cool down a little, then cut them into bite-sized pieces
4
Onions peel, finely dice. Clean, wash and slice the mushrooms. Clean, wash and finely dice the peppers. Heat butter. Sauté the onion until translucent. Add the mushrooms and fry over high heat until golden brown. Season with salt. Deglaze with sherry, then add paprika and fry for about 3 minutes. Mix the vegetable mixture and the herbs with the chicken. Season to taste with salt and pepper
5
Preheat oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer). Prepare béchamel sauce: Melt the butter in a saucepan, stir in the flour with a whisk and sweat lightly for about 2 minutes, stirring continuously. Stir in the milk, 1/4 litre of chicken stock, 1/4 teaspoon of salt and a pinch of nutmeg, bring to the boil and continue cooking for 2 minutes, stirring continuously. Mix the béchamel sauce and the filling. Season to taste with salt and pepper. Pour into a round glass or ceramic baking tin (24 cm Ø)
6
Roll out the cooled dough on a lightly floured work surface to a thickness of approx. 5 mm and place on the mould. Cut 4 slits in the dough lid - these are the outlets for the steam that develops during baking
7
For the glaze, whisk the egg and 1 tsp. water. Spread the pie with it and bake for about 45 minutes until it is golden brown. Before serving, let it cool down for 5 minutes on a cake rack
8
Tip from Cynthia:
9
Please note: The béchamel sauce is quite thick. This is fine, otherwise the filling becomes too liquid during baking
10
waiting time approx. 2 hours