I'm sure most of us have eaten a pot pie at some time, whether it be frozen or homemade. Some frozen pot pies can be quite good, but you certainly can't beat homemade! This recipe for my Yorkshire Pudding Pot Pie Bowl recipe takes me back to my childhood as it has all of the comforts of home.
In this recipe, I made a little twist on presentation and served the pot pie filling in Yorkshire puddings, which are a puffy, light quick bread. You may use any percentage of milk you wish here. I used 2 percent milk as that’s what my children use for breakfast. They came out light and fluffy. My mum has been known to make them with prepared dried skimmed milk and they rose twice as much. Experiment with this and maybe do a half and half batch and see which texture you like the best. The croutons are optional for this recipe.
Please Note:- The key to making successful Yorkshire Puddings is to have your batter rested and cold before using it – and the fat in the pan HAS to be smoking. It’s very, very important that you don’t peek during cooking or the puddings may not rise, especially for 15 minutes.
Puff Pastry Croutons
Defrost 1 sheet of frozen puff pastry and roll it out a little thinner on a floured surface. Brush it with olive oil and sprinkle any of the following herbs: - dried thyme, parsley, basil, salt and pepper (in any combination.)
Place the pastry squares on a greased shallow baking sheet (or one lined with parchment) and bake at 375 degrees F. until golden brown (approximately 10 minutes.) Set aside to cool and store unrefrigerated in a sealed container until ready to garnish.
I have given you 2 options in the pictures below – small Yorkshires or giant ones. The larger pudding I baked in a small pie plate (6” diameter approximately) and it came out beautiful.
Chicken Pot Pie Filling
2 tbsp. butter
2 tbsp. vegetable oil
1 cup potatoes, diced
1 cup sweet onion (Maui, Vidalia, yellow)
2 large ribs of celery, diced
1 large carrot, diced
5 sprigs fresh thyme
1 tsp. table salt
1 tsp. black ground pepper
1/2 cup all-purpose flour
6 cups chicken broth (preferably low salt)
4 cups cooked rotisserie chicken, shredded and chopped
1 cup petite frozen peas, room temperature
1 cup frozen corn, room temperature
Salt and white pepper
Note: Defrosting the frozen veggies are easy. Just run them under cold water in a strainer until softened.
1. Melt the butter and oil over medium high heat and add the potatoes, onion, celery, carrot, thyme sprigs along with the salt and pepper. Stir and cook for 5 to 7 minutes. Next, add the flour and stir in thoroughly to combine, cooking for 1 minute.
2. Slowly add the broth to the veggies and stir vigorously (fast) so that the flour doesn't form any lumps. Keep stirring and adding broth and then bring the pot to a boil and cook for at least 1 minute. This is so that the flour doesn't taste like paste in your dish!
3. Reduce the heat to medium and add the cooked chicken, peas and corn. Mix and cook uncovered for 15 minutes. Taste and adjust with salt and white pepper if needed. Keep the filling warm or make this ahead of time and reheat when you are ready to serve.
Preheat the oven to 450 degrees F. for 15 minutes
4 large eggs
1 1/2 cups milk (your choice)
1 1/4 cups flour (plain/all purpose)
1 tbsp. kosher salt
2 tsp. ground black pepper
2 tbsp. water
Beef drippings, any kind of rendered fat or vegetable oil
1. Place the flour, salt and pepper in a large bowl and make a well. Beat the eggs and water into the flour in a circular motion and when it becomes stiff add the milk in small amounts until the batter is on the loose side. A motorized hand held blender works well here, too.
However, an easier way to do this is in a sports shaker cup with the metal spiral ball in the bottom of the cup. Place the wet ingredients into the bottom first followed by the dry ingredients. Shake until well blended and you have air bubbles.
Let this batter rest for 30 minutes or longer in the refrigerator, keeping it very cold until the fat in the oven is smoking!
3. Place a small amount of fat (1/4 tsp.) into each 12 cup muffin pan. Adjust the fat if you are going to use a muffin top pan or a larger pudding pan (pictured.) The fat just needs to coat the bottom of the vessel.
Place in a preheated oven until it's really smoky (approximately 15 minutes.) Pour the batter into the tins to come three quarters of the way up. It should sizzle when you pour. Cook for approximately 20 minutes until puffy and golden brown. Never EVER peek at your puddings or they will go flat!
To Serve: Place your Yorkshire pudding/s in a bowl and ladle in the filling. Garnish with flaky puff pastry croutons if using.