Chicken Pot Pie

Ingredients for 6 servings:

• 1 chicken(s), 1.5-2 kg
• 1 vegetable onion(s), halved
• 2 carrots, diced
• 1 stalk(s) celery, diced
• 1 turnip(s), white, diced
• 1 parsnip(s), diced
• 4 sprigs of parsley
• 1 liter chicken broth
• 1 tsp vinegar (red wine vinegar)
• 2 tbsp vegetable oil
• 20 small mushrooms (heads)
• 1 stalk(s) leek, large, diced
• 1 small potato(s), diced
• 30 g butter
• ½ tbsp Flour (wheat flour)
• ¼ liter cream
• 1 pinch of ground mace
• 1 pinch of nutmeg, freshly ground
• Salt
• Pepper, freshly ground
• 130 g peas, green, frozen is also possible
• 1 tbsp milk
• 180 g flour (wheat flour)
• ¼ tsp salt
• 60 g butter, cold
• 60 g lard or vegetable fat
• 2 tbsp water

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Chicken pie

Place the chicken in a pot with onions, 1 carrot, celery, white turnip, parsnip, parsley and the chicken stock and cover with water. Reserve one carrot for later. Bring everything to a boil, then reduce the heat and simmer with the lid slightly ajar for about 50 minutes, until the chicken is tender. Remove from the heat, stir in the vinegar and let the meat cool in the stock. To make the pie crust, mix the salt and flour in a bowl and stir in the butter and vegetable fat (lard) until coarse crumbs form. Add the water and knead into a soft dough. Cover and chill for 1 hour. Once the chicken has cooled, remove the meat from the bones and cut into bite-sized pieces. Strain the stock and set aside. Heat the oil in a pan and brown the mushrooms, then transfer to a bowl. Now bring the leek to a boil in 3/8 liter chicken stock, add the diced carrots, reduce the heat and simmer uncovered for 5 minutes over low heat. Add the potato pieces and simmer for a further 5 minutes, then drain the vegetables and top up the cooking liquid to 1/4 liter if necessary. Slowly melt the butter in a saucepan and fry the flour for about 2 minutes, deglaze with the cooking liquid and simmer for 3 minutes until the flour taste disappears. Season with mace, nutmeg, salt, pepper and cream. Cool the sauce while stirring. Now stir in the vegetables, meat, mushrooms and peas. Grease an ovenproof dish and add the poultry mixture. Preheat the oven to 200°C. Roll out the pastry and place it on the dish as a lid, trim and press down the edges, brush with milk and make several slits in the top. Bake the pie for 25 minutes until golden brown.