.... From
 
'Home' & South Africa

Chicken Pot Pie!

 

“Hoender Pastei” – Cape Dutch Chicken Pie with a California Twist!

The South African version differs from American and many European versions of the
‘Chicken Pot Pie’ with the exclusion of the humble ‘potato’… something I cannot live without.

The spices vary – even in South Africa – often adding what are called “Pickling spices”,
such as:
cinnamon, allspice, mustard seed, coriander, bay leaves, ginger, chile peppers,
 cloves, black pepper, mace and cardamom.
 
 

Ingredients:

Spices:

½ tsp Cayenne Pepper

½ tsp -- Ground mace

½ tsp – nutmeg

1 tsp -- fenugreek

2 tbsp -- Parsley

1 tsp -- white pepper

1 tsp – sea salt

¼ tsp-- Cloves

½ tsp – Allspice

 

Susie Q brand seasoning to taste

Meat:

2 cups – dark and light chicken -- smoked and cut into chunks
2 cups – Danish Ham – smoked, cooked and diced
1 cup (1 lb.) - bacon – smoked cooked and crumbled!

 

Dry ingredients:

1 cup -- flour

1 -- Idaho potato
(2 cups, cooked & diced)

Piecrust – puff pastry (filo)

3 or more Ramekins

 

Wet ingredients:

1 cup -- half & half

1  cup -- white wine

3 –- hard boiled and sliced Eggs

1 –- egg with 1 tbsp water
4 tbsp -- Lemon juice
2 cups -- chicken broth

1 -- yellow onion
½ cup -- Celery
1 cup -- Carrots
1 cup – Peas
¼ cup Garlic

1 1/2 cups -- butter

 

   

 

STEPS:

 1

Smoke and precook chicken (over mesquite) & ham, cook & crumble 1 lb. of bacon 

I like to Barbecue my meats over a combination of Texas Mesquite, Southern Hickory and California
Red Oak...
just makes you hungry!

Side Note: The interesting thing about 'smoking' bacon is that when you fry it up... it doesn't stick together

   
Porcelain Ramekin - Click Image to Close
 
STEP 2

Preheat the oven to 400ºF.

Grease 3 Ramekins.

   
 

Microwave your veggies

then,

cover and set aside

   
STEP 3

Heat the butter in a large sauté pan. Stir in the flour to make a ‘roux.’

Mix the 'roux' gumbo
style until brown.
(add more butter or more flour
as needed)
 

   
 

aaah... brown reux

 ... takes a while

   
STEP 4

Add the onions, and celery, crushed garlic, and cook until onions are clear.
(add more butter as needed)

 

SPECIAL NOTE:

I normally microwave my
onions  & celery beforehand.

 

   

STEP 5

Stir in the chicken broth,
wine
and bring the liquid
to a boil.

Reduce the heat and stir in seasonings,
 lemon juice and thicken.

(looks good!)

   
  STEP 6

Stir in the half-and-half.

 

   
  STEP 7

Season -- as needed -- with Susie Q.

 

   
STEP 8

Stir in the potatoes, carrots, peas,
chicken
, and parsley

SPECIAL NOTE: I normally microwave potato beforehand.

   
STEP 9

Line 3 Ramekins with the piecrusts. Place a layer of diced ham & cooked bacon pieces covered by sliced eggs.

CAUTION:
Snacking on the cooked meat will severely diminish your supply!

   
STEP 10

Pour the filling into the prepared ramekin.

 

   
STEP 11

Place the second crust on top of the filling. Carefully tuck the overlapping crusts into the pan, forming a thick edge. Crimp the edges, cut vents in the top crust, paint top of crust with egg mixture (1 beaten egg and 1 tsp water) and place on a baking sheet.

 

   

 STEP 12

Bake until the crust is golden brown and crusty, 25 to 30 minutes. Let cool for 5 minutes before slicing to serve.

 

   
STEP 13

Serve with Saffron Rice
and
Mrs. Ball’s Chutney
!