Chicken Pot-pie
Ingredients
Directions
Cook the chicken
Place the cut-up chicken in a kettle and cover it with water.
Add a little coarse sea salt and boil until tender.
Top and steam
Lay the squares of dough on top of the chicken, cover tightly, and boil for 15 minutes without lifting the lid.
Assemble
Transfer the chicken to a deep dish, cover it with the crust, and pour the seasoned and thickened gravy over it.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Chicken
- Provides the main savory meat that becomes tender during simmering.
- Light raised dough
- Forms the soft, airy crust that cooks by steaming in the covered kettle.
- Gravy
- Adds moisture and savoriness, and its thickening holds the filling together.
The step that matters
Boil the dough without lifting the lid. Keeping the lid on traps steam so the dough cooks through and rises evenly. Lifting it releases heat and steam, which can leave the crust dense or uneven.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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