From the kitchen
Camel Milk Chicken Pot Pie
A classic chicken pot pie filling built with a camel milk béchamel and a flaky pastry top.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups pasteurized camel milk
- 2 cups cooked shredded chicken
- 1 cup frozen peas and carrots
- 1/2 tsp fine salt, plus more to taste
- 1/4 tsp black pepper
- 1 sheet puff pastry, thawed according to package
- 1 egg, beaten
Method
- Heat oven to 400°F. Have a 2-quart baking dish ready. Heat oil in a saucepan and cook onion 6 to 8 minutes until soft.
- Add butter; once melted, stir in flour for 1 to 2 minutes. Gradually whisk in milk and cook gently 5 to 7 minutes until thick.
- Stir in chicken, peas and carrots, salt and pepper. Heat through, then transfer to the dish.
- Lay thawed but cold puff pastry over the filling. Trim with a small overhang, press to the rim and cut three steam vents. Brush with beaten egg.
- Bake 25 to 35 minutes until deeply golden and the center filling reaches 165°F. If the top browns early, shield loosely with foil.
- Rest 10 minutes before serving.
Cook with confidence
Before you start
Before you start
The béchamel is included in the recipe. Use previously cooked chicken and keep puff pastry cold until topping the pie. Frozen vegetables can go straight into the hot sauce.
Serving and keeping
Refrigerate within 2 hours for up to 3 days. Reheat to 165°F in the oven; cover the crust lightly if it darkens.
Cool the Filling Slightly
Let the hot filling stand 10 to 15 minutes before covering with puff pastry. Pastry begins melting if placed directly over a steaming filling before the oven is ready.
Vent and Egg-Wash
Cut several steam vents through the pastry and brush only the exposed top with beaten egg. Heavy egg wash pooling at the crimped edges can glue layers together and limit puff.
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