Chicken Pot Pie – Chicken Ragout Fin

I was a little hesitant if I should do this video or not, since Chicken Pot Pie isn’t a totally new idea the Americans and probably also British and Australians. But this recipe is something I cook quite often and it’s a great freezer meal, too.

I looked up some of the English language recipes and there are a lot of similarities between our recipes. But taking a closer look they are still very different though and small differences can have a big impact on the taste!

There is first of all the fact that we put asparagus into our Chicken Pot Pie while it seems that English / American recipes call for onions instead. That alone gives our recipes a very different taste. So if you are up for a twist on this recipe, just follow my instructions.

How to cook Chicken Pot Pie Video

What kind of chicken meat?

Here in Texas, I can buy cooked or shredded chicken ready to use at the grocery. They also sell roasted chicken. This all would work for this recipe. I personally have some trust issues with shredded meat … who knows what quality this is? So my preferred chicken is buying chicken breasts, organic if possible, no antibiotics – you’ll taste the difference! I cut and cook the chicken breasts in chicken broth which I can later add to the sauce. Since the chicken broth has actually cooked some chicken, it also has a richer flavor than if I’d just add a store-bought broth package.

Pie or Shells?

We usually don’t make pies in Germany (which is a shame because I love pies!) and most of the time we have our chicken pot with rice or potatoes. But on special occasions, we have it with these delicious, crisp puff pastry shells. One can order them at the bakery and they make them fresh. We just need to reheat them in the oven and then fill them with our chicken ragout. We call that “Ragout Fin” then. We used to have that for Christmas when my mother in law was still alive. She had some nutrition issues and this is what she could still eat without consequences.

Can you imagine how happy I was to learn that I can get these shells here, too? They are in the freezer section with the puff pastry.

We had too much Chicken Pot Pie

When we bought our house, I knew the first thing we had to do was remodeling the kitchen. That entire thing had to go! I had great ideas for the layout (I learned some kitchen planning at school) and it was clear to me that this would take a while. So while I was packing for the move to the new house, I was simultaneously cooking chicken ragout en mass, froze it and brought it to the new house which conveniently came with a freezer in the utility room. So, to make a long story short: I didn’t have a kitchen for about two months and we had quite a lot of that chicken pot pie reheated in the microwave which was placed on top of the washing machine. As a result, nobody wanted to eat that anymore for about a year after the kitchen was finished. But we all recovered! … and this kitchen was absolutely worth it!

Chicken Pot Pie or Chicken Ragout Fin

5 from 1 vote

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Servings 4 servings

Calories 938 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

• 2-3 large chicken breasts
• 1 glass asparagus
• 1 can mushrooms or 1 cup of slices fresh mushrooms fried in butter
• ¼ to ½ gal. chicken broth
• ¾ cup frozen peas
• 25 g butter or cooking oil
• 25-30 g flour
• 4 Tbsp. white wine or 2 Tbsp. white wine vinegar
• 1 Tbsp. lemon juice
• 1 tsp. Worcestershire Sauce
• some salt & pepper to taste
• 1 tsp. sugar
• 2 egg yolks
• 2 Tbsp. cream

Instructions

 

• Cut the chicken breast into cubes about 1/2 inch large.
• Cut the asparagus into bite-size length.
• Bring a pot of chicken broth to a boil and add the chicken cubes.
• If you are using fresh mushrooms, beat some butter in a pan and fry them until they are browned.
• While the chicken is boiling, make the sauce: Melt the 25 g butter in a saucepan.
• Sprinkle the flour onto the butter and stir. Don’t use all the flour at once, stop adding the flour while the butter is still a little fluid and before it becomes a complete lump.
• Wait one minute, then add a little bit of the broth from the other pot.
• Whisk! Then slowly add more and more broth while whisking. Make sure you don’t get any lumps.
• Add enough broth to have a nice sauce, then bring it to a boil.
• Let the sauce boil for 5 minutes and stir frequently.
• Now add the frozen peas, the asparagus, and the mushrooms.
• Use a slotted spoon and remove the chicken breast from the broth and add it to the sauce.
• Let it all get hot, then flavor it:
• Add the white wine or white wine vinegar. Also add the Worcestershire sauce, the lemon juice, and the sugar.
• Spice with some pepper and taste to find out if / how much salt to add.
• Once you are happy with the taste, thicken (alloy) the sauce with the egg yolk and cream:  
• Take the saucepan off the heat. Mix the yolks and cream in a small bowl. Add some of the hot sauce to it and stir, add some more of the sauce and stir. When the mix is warm, slowly add it to the saucepan and stir it in.
• Serve with rice or potatoes or pastry shells or put it into a pie (German-American Fusion).

Nutrition

Calories: 938kcalCarbohydrates: 56gProtein: 71gFat: 46gSaturated Fat: 15gPolyunsaturated Fat: 12gMonounsaturated Fat: 17gTrans Fat: 0.2gCholesterol: 223mgSodium: 56616mgPotassium: 1182mgFiber: 3gSugar: 45gVitamin A: 1073IUVitamin C: 18mgCalcium: 498mgIron: 6mg

Tried this recipe?Let us know how it was!