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Chicken Pot Pie

Chicken Pot Pie is a really satisfying and comforting dish to have on a cold and rainy day. Thickened with roux (pronounce "roo"; it's a flour and butter mixture) and brimming with lots of veggies, you can either eat it on its own or top it with a puff pastry for an extra carb loading.

Rather than buying parts to cook this dish, I used the whole chicken. And I realised that poaching the chicken in chicken stock does make the chicken taste better. Not rocket science right, but somehow it just didn't dawn on me till now. A welcomed spin off from this dish is that we have a ready pot of simple chicken stock for our next meal of noodle soup.

Chicken Pot Pie
(adapted from Joy of Cooking - '97 ed.)

:::: What you need ::::
1 whole chicken
2 Knorr's chicken cubes
2 medium carrots, cubed
3 celery stalks, cubed
1 onion, diced and divide into half
225 gm fresh white button mushrooms, sliced
4 tbsp (1/2 stick; 56gm) butter
1/2 cup plain flour
1 cup whole milk

:::: Directions ::::
1. Place chicken and chicken cubes into a stock pot and fill with enough water to cover the chicken. Bring to a boil and let simmer for 25 to 30 mins or until the chicken is cooked. To test: knive the thickest part of the chicken thigh, if it goes through - its done. Remove the chicken from the pot to cool. Shred the cooled chicken and set aside.

2. Saute the carrots, celery and half the onions till crisp tender. Scrape a bowl and set aside.

3. Saute the remaining onion and button mushrooms till the mushroom is tender. Scrape into the bowl with the other vegetables.

4. Melt butter in saucepan and add flour to it. Stir the flour into the butter till it is without lumps. Add enough of the chicken stock to make a thick sauce, about 3 1/2 cups. Add milk to the sauce. Stir to dissolve any lumps.

5. Add the shredded chicken and vegetables to the sauce mixture. Stir well and heat through.


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