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Donal Skehan
Speedy Chicken Pot Pie | DonalSkehan.com
  • family

Speedy Chicken Pot Pie

January 08

An easy and nutritious recipe for when you have loads of guest coming over. It’s also a perfect dish to make with leftovers.

  • time 30mins
  • serves Serves 8
Method
  1. Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. 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.
  3. 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.
  4. 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.
  5. 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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Ingredients

For the filling:

2/3 cup butter

3/4 can drained pickled pearl onions

1 large carrot, finely diced

2 thyme sprigs, leaves removed

2 tbsp plain flour

500ml chicken stock

1 tsp dijon

1/2 cup cream

1 rotisserie chicken, torn into bite-sized pieces

1/2 cup frozen peas

For the dumplings:

2 sticks cold butter, cubed

2 cups self raising flour

1/4 lb grated Irish cheddar

Sea salt and freshly ground black pepper

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

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

You'll Need

Casserole pan

4.1
(16)
photo
If you make this recipe, be sure to tag your photo #DonalSkehan