Scottish pies in pots. Culinary blog

Pies in pots – pot pies that are baked in England and Scotland – in fact, not pies at all, but stew baked under a lid of tender dough with a crispy crust. They have no bottom and walls from the dough. Such pies must be made for Christmas, and on other festive occasions.
So if at the festive table you want to instantly feel like Walter Scott, Conan Doyle or Robert Lewis Stevenson, bake such a cake!

To prepare the right pot pie you need a porcelain pot with a high side. Traditionally, these pies are made in portioned pots: this is how they are most conveniently baked and served. However, you can bake one big cake for the whole company, this is also acceptable if you are sure of the guests’ appetite. As soon as you cut the pie, the filling will flow, the pie will lose its shape, you can eat it only at that very moment, leave something for later will not work.

English brand shares classic recipe for a pie in a pot with chicken filling Walmer, producing dishes, beloved by many, not only in their homeland in the UK, but also abroad.

  • For the test:

  • flour – 300 g
  • chilled oil – 50 g
  • frozen oil – 120 g
  • salt
  1. To cook chicken:

  2. chicken fillet – 500 g
  3. 1 liter of chicken stock
  4. 1 chopped celery, coarsely chopped
  5. 2 small carrots, coarsely chopped
  6. 1 small onion, coarsely chopped
  7. a pair of thyme sprigs
  8. 1 bay leaf
  • For the sauce:

  • 2 medium leeks, thinly sliced
  • butter – 50 g
  • flour – 50 g
  • white wine – 150 ml
  • saturated broth – 400 ml
  • cream – 3 tbsp. l
  • spinach – 100 g
  • frozen peas – 100 g
  1. For lubrication:

  2. beaten egg

The process of making the pie begins with the dough. Add salt to the flour, and then chilled butter. Stir it, and then gradually add enough water to make a dough (about 4-6 tbsp. L.).
Roll the resulting dough into a rectangle. Grate 60 g of frozen butter and lay it on a rolled dough so that it covers 2/3 of the surface.


The third, on which there is no butter, cover the dough on top, and cover the rest with the rest.

Rotate the resulting envelope 90 degrees and roll again. Add the remaining frozen oil and fold as before. Leave the dough in the refrigerator while you are filling.

Put vegetables, herbs and chicken in the prepared broth and bring to a boil. Continue cooking for about 15 minutes over medium heat then turn off and let cool. After cooling, remove the chicken into pieces. Strain the remaining broth, remove the vegetables, they will no longer be needed.

Melt the butter in a large skillet and add the leek. Cook on low heat for about 8-10 minutes, until the onion is soft. Add flour and mix with leek. Cook another 5 minutes by adding wine and stirring constantly. Start adding broth, again stirring constantly, otherwise lumps will appear. The sauce will begin to thicken. Continue cooking for about 10 minutes, then add spinach, peas and stir. Let cool and add chicken pieces.

Turn on the oven to warm up to 200C.

Put the filling in a ceramic or glass baking dish with a high side. The dough we prepared will cover the dish like a lid.

Roll out the dough to a thickness of 5 mm and cut out the lid for the pie so that its diameter is slightly larger than the diameter of the baking dish – you will need to bend the edges and stick to the mold. Lubricate the dough with a beaten egg from above, firmly press the edges of the dough to the form. Make a small incision at the top of the cake. Now you can put in the oven for 20-30 minutes, until the dough becomes golden brown and the filling begins to bubble. Leave to cool slightly before serving.

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