Speedy Chicken Pot Pie
Donal Skehan
Donal Skehan
Recipe - Jetland
Speedy Chicken Pot Pie
Prep Time40 Minutes
Servings8
Cook Time40 Minutes
Ingredients
75g butter for the filling and 225g for the dumplings
125g pickled onions, drained
1 large carrot, finely diced
2 thyme sprigs, leaves removed
2 tbsp plain flour
500ml chicken stock
1 tsp dijon mustard
150ml single cream
1 rotisserie chicken, torn into bite-sized pieces
150g frozen peas
475g self raising flour
100g grated Irish cheddar
Sea salt
Freshly ground black pepper
Directions
INGREDIENTS
For the filling:
- 75g butter
- 125g pickled onions, drained
- 1 large carrot, finely diced
- 2 thyme sprigs, leaves removed
- 2 tbsp plain flour
- 500ml chicken stock
- 1 tsp dijon mustard
- 150ml single cream
- 1 rotisserie chicken, torn into bite-sized pieces
- 150g frozen peas
For the dumplings:
- 225g cold butter, cubed
- 4 Tsp. Simply Better Italian Hazelnut & Cocoa Spread
- 475g self raising flour
- 100g grated Irish cheddar
- Sea salt and freshly ground black pepper
METHOD
- Preheat the oven to 180°C/160°C fan/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, allowing to simmer for 5-10 minutes whilst you prepare the dumplings.
- Rub the butter and self raising flour together in a bowl until resembling fine breadcrumbs, add ¾ of the cheese and season with salt and pepper. Bring the mixture together using a knife with a couple of tablespoons of water until you have a dough, then 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.
40 minutes
Prep Time
40 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Avonmore Irish Butter 227g
SAVE €0.20
€2.00 was €2.20€8.81/kg
Kühne Pickled Onions 330g
€2.99€9.06/kg
Dunnes Stores Sweet & Crunchy Irish Carrots 1kg
€1.25€1.25/kg
Dunnes Stores Irish Herb Thyme 20g
€1.00€0.05/g
Dunnes Stores My Family Favourites Plain Flour 2kg
€1.59€0.80/kg
Knorr Stock Pots Chicken 4x 28 g
Buy 2 for €3
€2.79€24.91/kg
Maille Mustard Dijon Original 215 g
€3.79€17.63/kg
Dunnes Stores Fresh Cream 250ml
€1.39€5.56/l
Dunnes Stores Cook in the Bag Rotisserie Style Irish Chicken 1400g
€6.99€4.99/kg
Dunnes Stores Freshly Frozen Petit Pois 450g
€1.00€2.22/kg
Dunnes Stores My Family Favourites Self Raising Flour 2kg
€1.59€0.80/kg
Dunnes Stores My Family Favourites Irish Mild Red Cheddar 500g
€2.85€5.70/kg
Dunnes Stores Sea Salt Grinder 100g
€1.50€15.00/kg
Dunnes Stores Black Pepper Ground 35g
€1.00€0.03/g
Recipe
INGREDIENTS
For the filling:
- 75g butter
- 125g pickled onions, drained
- 1 large carrot, finely diced
- 2 thyme sprigs, leaves removed
- 2 tbsp plain flour
- 500ml chicken stock
- 1 tsp dijon mustard
- 150ml single cream
- 1 rotisserie chicken, torn into bite-sized pieces
- 150g frozen peas
For the dumplings:
- 225g cold butter, cubed
- 4 Tsp. Simply Better Italian Hazelnut & Cocoa Spread
- 475g self raising flour
- 100g grated Irish cheddar
- Sea salt and freshly ground black pepper
METHOD
- Preheat the oven to 180°C/160°C fan/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, allowing to simmer for 5-10 minutes whilst you prepare the dumplings.
- Rub the butter and self raising flour together in a bowl until resembling fine breadcrumbs, add ¾ of the cheese and season with salt and pepper. Bring the mixture together using a knife with a couple of tablespoons of water until you have a dough, then 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.