Cold Chicken Pot Pie Recipes

This pot pie is so rich, you will have your guests groveling for the recipe. This particular pie can be served hot, but for some reason works much better as leftovers, although it’s not really leftover as we are cooking it with the intention of eating it cold later on. It is wonderful for a picnic or a pot luck dinner or just about any occasion to eat outside.

Not only does it taste great, it looks spectacular as well. I guarantee this will be the hit of any pot luck or picnic.

It takes a little preparation time, but is absolutely worth the trouble.

You will need:

Equipment:

• A deep pie tin or skillet (regular readers will know I can use a cast iron skillet for just about anything including this pie)
• Two large bowls
• A sharp knife
• A cutting board
• A sifter
• A rolling pin

Ingredients:

For the pastry

• 2 oz lard
• 2 oz butter
• 8 oz plain flour (sifted)
• Cold water
• 1 egg (for the glaze)

For the filling:

• A 4-5 lb chicken
• 1 lb pork sausage meat
• 1 teaspoon mace
• 6 green onions, chopped finely
• half a lemon
• ½ teaspoon dried thyme
• ½ table spoon dried sage
• 2 table spoons heavy whipping cream
• Salt and pepper

First, make the pastry. Allow the fats to come up to room temperature first. Sift the flour in to a large bowl and put some water in another bowl with some ice cubes. Rub the fat into the flour until the mixture looks like small breadcrumbs. Add a little cold water and knead the mixture gently. Keep adding a splash of water until the dough no longer sticks to the side of the bowl. Place the dough in a plastic bag and put in the fridge for half an hour. After 30 minutes, cut the dough in half, roll out half and line the tin or skillet with it.

Now, take the chicken and cut the flesh off. Cut the meat into ½ inch sized pieces and place in a large bowl, sprinkle with the mace and season with salt and pepper.

In another large bowl, combine the sausage meat with the chopped onions, thyme and sage. Grate the rind of the lemon onto the mixture and squeeze the juice of the lemon in as well. Add the cream and mix into a thick paste. Place one third of this mixture on the bottom of the pastry-lined skillet or baking tin. Put half the chicken pieces on top and then another third of the sausage mix, then the rest of the chicken and lastly the remainder of the sausage mix.

Now, roll out the other half of the pastry and cover the pie. Don’t worry if the pastry sticks up from the top of the skillet. Beat the egg in another bowl or dish. Seal the edges of the pastry, using the egg if needed. Glaze the pastry with the egg , poke a hole in the middle of the pie with a sharp knife and place in the oven.

Cook for 30 minutes at 400F, then reduce the temperature to 350F and cook for a further 1 hour and 15 minutes. Leave to cool and impress everyone at your picnic or pot luck.

Bon Apetit!