Best Chicken Pot Pie

Ingredients for 6 servings:

• 700 g chicken breast
• 225 g potatoes, diced
• 100 g mushrooms, quartered
• 1 bunch celery, diced
• 2 carrots, diced
• 75 g margarine, melted
• 65 g flour
• 700 ml chicken broth
• 125 ml cream
• 60 ml white wine
• 125 ml milk
• 1 tsp salt
• ¼ tsp pepper
• 1 tsp thyme
• 1 tsp rosemary
• 1 tsp garlic
• 1 tsp marjoram
• 1 tsp oregano
• 1 tsp paprika powder
• 1 pinch(s) nutmeg
• 2 packs of dough (tart dough)

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

American

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Briefly brown the chicken breast in a little margarine, then pour in the chicken stock. The meat should be covered. Cover the chicken and simmer in the chicken stock for 20 minutes. Remove the chicken breast from the liquid (reserve this!) and let it cool slightly. Then use your hands or forks to break it up into large pieces. Meanwhile, brown the potatoes, celery, onions, carrots, and mushrooms in melted margarine for 10 minutes. Add the flour to the vegetable mixture and cook for 1 minute, stirring continuously. Combine the cream with the chicken stock (about 700 ml) and the white wine, and gradually add it to the flour sauce. Cook over medium heat, stirring constantly, until the sauce thickens. Line a package of tart pastry in a small baking dish. There should be some pastry hanging over the edge. Bake in the oven for 5-7 minutes. Add the spices and chicken to the vegetables and stir well. Pour the filling into the casserole dish and cover with the remaining batter. Cut slits in the lid to allow steam to escape and bake for about 35-45 minutes, until the crust is golden brown.