A chicken pot pie recipe with that touch of a master chef

No one can resist a delicious cake. While apple pie usually ranks as the favorite, chicken pie ranks a very close second.

Why is chicken pot pie recipe such a popular dish among housewives and their families? On the one hand, chicken pot pie can already be considered a complete meal due to the protein and carbohydrates you can get from the chicken meat and rind, respectively, and the necessary fiber from the legumes and vegetables you add to the filling. .

However, because you can find chicken pot pies pretty much everywhere, they have been unfairly labeled as “ordinary” food. Some not so discriminating people have even gone so far as to claim that all chicken pot pies taste the same, even though there are thousands of varieties of chicken pot pie recipes you can find on the internet.

This comment cannot be said for the chicken pot pies made by culinary experts in the world’s leading five-star restaurants today. Just watch reality TV cooking shows and you’ll see Master Chefs transform the humble chicken pot pie into a gourmet delight.

A good example of a gourmet chicken pot pie recipe is Chef David Coulson’s creation of Chicken and Mushroom Pot Pie on the popular BBC cooking competition show “MasterChef” The Professionals”. Try this recipe in your own kitchen and discover the culinary magic a Master Chef can weave into a humble chicken pot pie recipe…

MasterChef David Coulson’s Chicken and Mushroom Pot Pie

Ingredients for the Chicken:

1 large whole chicken
olive oil, for drizzling
Salt
freshly ground black pepper
3½ fl oz/100 ml chicken broth
3½ fl oz/100 ml Madeira

Ingredients for the Sauce:

25g/1oz butter
2 tablespoons vegetable oil
2 small carrots }
1 stick of celery } Make sure these 4 ingredients are finely chopped
1 shallot }
1 clove garlic }
1 leek, cleaned and sliced
100g/3½oz mixed mushrooms (ideally morels and chanterelles), cleaned and chopped
150 ml/5 fl oz dry white wine
100 ml/3½ fl oz double cream
4 large flat mushrooms (remove stems)

Ingredients for the Pastry:

225g/8oz prepared puff pastry
flour, for dusting
1 free-range egg, beaten

Instructions:

1) Preheat your oven to 200C or 400F or Gas 6.

2) Using a boning knife, cut legs and wings off chicken and set aside. Carefully cut out the breasts. Drizzle the breasts with a little olive oil and season with salt and pepper. Wrap chicken breasts tightly in plastic wrap and set aside.

3) Place chicken legs in a roasting pan and drizzle with olive oil and season with salt and pepper. Grill legs for 30 minutes, or until golden brown and cooked through (poke thickest part of leg with a fork or skewer to see if juices run clear). Baste the chicken as often as needed as it cooks.

3) Unwrap chicken breasts from plastic wrap. Poach the breasts for 20 minutes (or until cooked) in a saucepan of boiling water. Carefully shred the meat into a bowl and set aside.

4) Let your Madeira and chicken broth in your small pan simmer for a few minutes before adding the chicken wings. Cook wings for 20 minutes, or until cooked through. Set the wings aside, but keep their cooking broth in reserve.

5) Cook the sauce by heating butter and 1 tablespoon of vegetable oil in a skillet. Gently fry the carrots, celery, leek and shallot for 4-5 minutes, or until the vegetables start to soften. Add the garlic and mushrooms along with the remaining oil and gently fry for another 4 to 5 minutes. Pour in the wine and simmer until most of the liquid has evaporated. Add the cream. Put the shredded chicken leg meat.

6) Lay the mushrooms flat on a baking sheet and pour the mushroom sauce on top.

7) For the dough, start by rolling out the puff pastry on a floured surface. Using a pastry cutter, stamp circles the same size as the flat mushrooms you have arranged on your baking sheet. Place the dough on a separate baking sheet. Prick the surface with a fork or skewer. Brush the dough with the beaten egg. Bake this along with the stuffed mushrooms for 8 to 10 minutes, or until well risen and golden brown.

8) To serve, cut the chicken breast into thick slices with a knife. Remove all bones from chicken wings. Arrange mushrooms on a serving plate. Arrange a circle of dough on top and at an angle. Place chicken breast and wing meats on the side. Reheat reserve chicken broth and Madeira sauce and drizzle over plate. Garnish the cake with fresh thyme. Serve with cream potatoes.