Alexandrina Chicken Pot Pie
Alexandrina Autumn Recipes Series
ALEXANDRINA CHICKEN POT PIE
Alexandrina’s Chicken Pot Pie is a one dish meal, perfect for a busy family. Chicken pot pies typically include vegetables, and have a top crust only. For the creamy filling we have used Alexandrina Crème Fraîche, which gives this pie a subtle tangy, slightly nutty flavour and rich, velvety texture. The cultured cream adds a deep of flavour, and brings out the seasonal flavours of autumn to be consumed with gusto, and perhaps a serve of low carb pumpkin mash on the side.
Serves 4
Groundwork – 25 minutes preparation time + 35 minutes in oven
elements
250ml Alexandrina Crème Fraîche
2 leeks, thinly sliced
2 tablespoon plain flour
6 chicken tenders Lowan Park Produce
1 tablespoon olive oil
100g panchetta, sliced
1 tablespoon dijon mustard
100ml white wine for this recipe we use Bremerton Wines from Langhorne Creek
200ml any old liquid stock
100g frozen peas
small bunch of tarragon, chopped (avoid stalks)
salt and pepper
1 fresh range egg, beaten (for a glaze)
2-3 sheets of short crust pastry, (you can use frozen *gluten free if required)
Optional Side Dish - low carb pumpkin mash – cook together pumpkin & cauliflower, add salt, nutmeg and 3 tablspoons of Alexandrina Pure Jersey Cream.
technique
preheat oven to 180C
select a heavy based saucepan, heat the pan thoroughly before adding olive oil, fry the pancetta and leek for around 5 minutes
transfer the pancetta and leek to a casserole dish (or a cast iron pot).
lay the chicken tenders on paper towel, and season with some salt and pepper then fry the chicken for around 5 minutes
transfer the chicken to the casserole dish, and stir the pancetta, leek and bacon together.
after this transfer back into the heavy based saucepan, add the flour, and cook on a medium temperature for a short time.
deglaze the pan with the white wine, use a wooden spoon to keep the mixture from sticking on the base, and stir continuously for 1-2 minutes.
after this add the stock liquid, and then stir continuously for another 1-2 minutes.
now it is time to add the peas, mustard, tarragon, and Alexandrina Crème Fraîche.
reduce the heat down to low, and simmer for 10 minutes.
remove from heat, and rest the pan until warm to touch, it makes it easier to spoon the mixture if its not piping hot.
spoon the mixture to the casserole dish (or a cast iron pot).
prepare the bench for the pastry, unroll the premade pastry
if you have the patience, made a lattice pastry top, otherwise lay the pastry over the top of the pie, and use a fork to press the edges.
using a pastry brush, brush the egg onto the top of the pie pastry.
bake for 35 minutes
CALCIUM HERO OF THE DISH | ALEXANDRINA CRÈME FRAÎCHE
Alexandrina's Crème Fraîche is a naturally matured, thickened soured cream using culture. It has a light and lemony taste, and goes well with both savoury and sweet foods as a condiment. Crème Fraîche is made by adding a culture (special bacteria) to and fermenting our fresh Pure Jersey Cream. It has a subtle tangy, slightly nutty flavour and rich, velvety texture. 30 % minimum fat | available in 500 ml tub. Here is the link ---> Alexandrina's Creme Fraiche
LOOKING FOR THE ALEXANDRINA RANGE? | Alexandrina Cheese work with an incredible network of retailers and one or two key partners across the country. This list is just the beginning of where you can find Alexandrina Cheese products near you. We recommend giving retailers a call to check for which Alexandrina Cheese products they have in stock. Here is the link ---> Stockist List
LOOKING FOR CHICKEN? | Lowan Park Produce have been trading at the Adelaide Farmers Market recently. We have been able to meet Lucy Dodd who is Lowan Park’s fourth generation farmer with the farm in the Dodd family since the late 1920’s. Taking on the challenge to farm cattle & chickens, Lucy takes pride in raising happy and healthy animals. She values the whole animal and uses every part of them that she can to minimise food waste. We found these tenderloins on her stall last week, and thought we would make use of them in our Chicken Pot Pie. Click here to follow --> Lowan Park Produce
FOODIE FACT | The Australian Dietary Guidelines recommends at least 2.5 serves a day of milk, cheese, yoghurt and/or alternatives for most adults aged 19-50. A serve from the dairy food group is a cup (250ml) of milk, three-quarters of a cup (200g) yoghurt, two slices (40g) of cheese, half a cup (120g) of ricotta cheese or appropriate alternatives. For more information on the benefits of Australian Made Dairy Foods
*above quoted from https://www.dairy.com.au/health/recommended-dairy-intake/adults
TOP TIP | If you wanted to take this version, and change the ingredients, you can! An Autumn pot pie is just about the best comfort food you can muster, and you could use pumpkin, zucchini, squash, carrots, brussel sprouts, cauliflower, capsicum, tomatoes, garlic, and experiment without protein. Goodluck!
Always choose Alexandrina Cheese
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First published 15th September 2021 – Cooking with Rebekah
This blog is not sponsored, we exclusively partner with Alexandrina Cheese Company Pty Ltd.