Chicken Pot Pie

~ Tandy

I used black beans in this chicken pot pie recipe even though Dave is not really into them as they change the colour of the food.

Today’s inspirational recipe from Lavender and Lime ♥ Chicken Pot Pie ♥ #LavenderAndLime Share on X

Debbi, our new hostess for The Secret Recipe Club is on the ball, and sent out our assignments the weekend after our reveal. This month I am getting to know Sara who blogs over at Cook With Sara. Sara cooks with everyday ingredients which means we are very similar in our approach to our kitchens. I browsed through Sara’s recipe index before deciding to make an adaptation of her Southwestern Potpie as I have black beans that I need to make use of more often. Dave is not really into my black beans as they change the colour of the food but he will just have to get used to that as I sill have quite a lot of them left. I adapted the recipe only because I had leftover buttermilk pastry that I wanted to use up. This was a very moreish recipe and we took the leftovers to work for lunch the next day.

Chicken Pot Pie
Chicken Pot Pie
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Chicken Pot Pie

Recipe Category: Chicken
Makes enough for: 2 people
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

  • 15 mls olive oil
  • 4 chicken pieces
  • Salt and freshly ground black pepper to season
  • 10 g butter
  • 5 spring onions, sliced
  • 1 large carrot, halved and sliced
  • 2.5 mls crushed chillies
  • 125 mls black beans (I used raw beans which I soaked overnight in one cup of water)
  • 250 mls chicken stock
  • 125 mls fresh corn, off the cob
  • 5 mls arrow root
  • Pastry of your choice

Method

  • Heat the oil in a casserole dish
  • Season and brown the chicken
  • Set aside and add the butter
  • Sauté the spring onions and carrots until the onions are soft
  • Add the chillies, the beans and the stock
  • Return the chicken to the pot and cover and simmer for 30 minutes
  • Remove the chicken and allow to cool slightly so that you can shred it off the bone
  • Add the corn and arrow root
  • Leave the lid off and allow to simmer while you Preheat the oven to 160° Celsius
  • Layer the chicken, vegetables and gravy into an overnproof dish
  • Top with pastry – I used buttermilk pastry
  • Bake in the oven for 25 minutes

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Published by Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. We visit new places locally and overseas as often as we can to experience the food of the area. Follow along on our adventures!

58 thoughts on “Chicken Pot Pie”

  3. Great twist to the traditional chicken pot pie. When it cools down a bit, I will be making this! Perfect SRC selection.

    Reply
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