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SPEEDY CHICKEN POT PIE

Servings: 4

Ingredients

For the filling:

75g butter

125g drained pickled pearl onions

1 large carrot, finely diced

2 thyme sprigs, leaves removed

2 tbsp plain flour

500ml chicken stock

1 tsp dijon

150ml cream

700g cooked chicken (meat from 1 rotisserie chicken), torn into bite-sized pieces

150g frozen peas

For the dumplings:

225g cold butter, cubed

475g self raising flour

100g grated Irish cheddar

Sea salt and freshly ground black pepper

Instructions

Preheat the oven to 180°C/350°F/Gas Mark 4.

Melt 25g of the butter in a medium sized ovenproof casserole pan, add the onions and carrot and fry slowly for about 6-8 minutes or until softened with a little colour. Add the thyme and allow to soften for a minute followed by the remaining 50g of butter to the saucepan and allow to melt over a medium heat, add the flour and cook for 1 minute, whisking to combine. Gradually add the stock whisking briskly until it thickens. If it goes a little lumpy, don’t worry; just whisk vigorously until it becomes smooth.

Season with a generous pinch of salt, black pepper and add the mustard. Pour in the cream and stir through along with the chicken and peas, allow to simmer for 1 minute and season.

Prepare the dumplings by rubbing the butter and flour together in a bowl until resembling fine breadcrumbs, add ¾ of the cheese and season with sea salt and ground black pepper. Bring the mixture together using a knife with a couple of tablespoons of water until you have a dough, bring together into a ball using your hands. Knead slightly, before forming into 20 dumplings each around the size of a golf ball. Arrange on top of the chicken mix in the pan, starting from the outside leaving a little space in between each one to allow for rising, and work your way into the inside to give a nice pattern. Sprinkle over the remaining cheese and place in the oven for 25 minutes until they are risen and golden.

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