Please Pass the Recipe

sharing recipes from one generation to the next


chicken pot pie served 2With a household of two, a roast chicken goes a long way. I serve the succulent hot breast meat with roasted vegetables and when the weather is cold, Chicken Pot Pie is our favourite dish to use up the cold meat remaining on the carcass. After stripping away and setting aside the meat and a little of the homemade herby breadcrumb seasoning, I make a strong stock using the roasting pan juices and the bones, plus some carrot, celery and onion. The skimmed stock is then used to make a tasty velouté with a few finely diced aromatics to bind the meat together  into a robust pie filling. I generally spoon the chicken into individual ramekins and top it with buttery potato mash before baking and serving, but there is no reason that the chicken could not be usedto fill a crisp pastry pie  or empanada.


2 cups cold chicken (approx) roughly chopped

2 tablespoons breadcrumb seasoning, crumbled

3/4 cup strong chicken stock

1/4 cup milk

1 tablespoon butter

1 tablespoon olive oil

1/2 carrot finely diced

1 small stick celery, finely diced

2 spring onions, finely sliced

2 tablespoons finely chopped parsley

1 heaped tablespoon plain flour

Sea salt and freshly ground pepper

4 potatoes, peeled and chopped

1 tablespoons butter

1/4 cup hot milk

Salt and pepper to taste

Heat the butter and olive oil in a pan, add the celery, carrot and spring onions. Cover and sweat over a low heat until soft, about 20 minutes. Increase the heat to medium, add the flour and cook stirring continuously until well combined. Slowly add the stock, stirring until the mixture thicken. Add the milk and continue stirring until the sauce begins to simmer. Allow to simmer for 2-3 minutes. Season well with salt and pepper. Remove from the heat and stir in the chicken, seasoning and parsley. Spoon into ramekins. Boil the potatoes until soft, then mash, adding the milk and butter. season to taste with salt and pepper. Spoon the mashed potatoes onto the chicken. Bake 170C for 40 minutes. Serve hot with green vegetables. Makes 2



About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.


This entry was posted on July 18, 2012 by in Chicken dishes, Food, Main Meals and tagged , , .
%d bloggers like this: