From the kitchen
Potato Milk Chicken Pot Pie
A classic chicken pot pie filling thickened primarily by potato milk's own starch.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Potato Milk Edition
Ingredients
- 3 tbsp Butter
- 1 Onion, diced
- 2 Carrots, diced
- 2 cups Cooked Chicken, shredded
- 1 cup Frozen Peas
- 2 cups Potato Milk
- 1 sheet Puff Pastry
- 1 Egg, beaten, for egg wash
Method
- Melt the butter and sauté the onion and carrots until softened, about 7 minutes.
- Add the chicken and peas.
- Pour in the potato milk and simmer, stirring occasionally, 10 to 12 minutes, until visibly thickened.
- Transfer the filling to a baking dish and top with puff pastry, crimping the edges. Brush with egg wash and cut steam vents.
- Bake at 400°F for 25 to 30 minutes until the pastry is deeply golden and the filling bubbles.
Kitchen note
Give this filling the full simmer time before it goes under the pastry, potato milk thickens gradually rather than instantly, and rushing this step leaves a thinner filling than intended.
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