Recipe Book

SFP820 UK A18
the Kitchen Wizz
™
Peel & Dice Kit
8mm & 12mm
Dicing Kit & Peeler
Chicken Pot Pie – 12mm Dicing
Prep time 10 minutes
Cooking time 40 minutes
Serves 8 people
1 large onion, peeled
2 medium size carrots, peeled
2 celery sticks
40g butter
1 tablespoon olive oil
300g button mushrooms, quartered
2 cloves garlic, minced
L cup cognac ( or white wine)
4 tbs plain flour
3 cups chicken stock
800g of chicken (poached or roasted skinless
chicken) torn into 4cm pieces
1 tbs thyme and 1 tbs parsley
½ cup sour cream
4 sheets puff pastry large, 1-2 cm larger than
your pot on each side
Egg wash
8 x 1 cup ceramic pie dishes or one large pie
dish
Method
1. Using the 12mm dicing kit feed one at a time
the onion, carrot and celery into the chute
and use the pusher to apply even pressure.
2. In a large pot heat the butter and oil over
medium heat, add the onion, carrot, celery
and sweat for 5 minutes. Increase the heat to
medium high and add the mushrooms and
garlic, sauté for 2-4 minutes.
3. Add the alcohol and reduce by O.
4. Add the flour and stir well to ensure there are
no lumps. Stir in the stock, bring to a simmer
and cook for 6-8minutes.
5. Stir in the chicken and herbs. Cook for a
further 10 minutes. Remove from the heat
and stir through the sour cream.
Season with salt and pepper.
6. Transfer mixture evenly into 8 individual
ceramic dishes or a large pie dish.
7. Combine egg with a tablespoon of water or milk.
Cut your pastry to allow it to overhang 1-2cm on
all sides. Bush the pastry with egg wash and lay
over pie dish/s egg wash side down so that the
egg will stick to the side of the pot/s.
8. Using a sharp knife make a hole in the centre to
allow steam to release during cooking.
Egg wash the top and bake at 190°c for
20-25 minutes or until the pastry is crisp
and golden.