Chicken Bloody Pot Pie

Gordon Ramsey. I’m not sure whether he’s more famous for his cooking or his swearing. A little of both the guess! It’s worked very well for him, Roast ‘taters and The Eff Word.. so I thought I’d cash in. I’m more heifer than ‘effer’ so I decided I’d better bloody well think of something else. Only dead fish swim with the stream and all that. I’ve always been told not to be so bloody stupid. That I’m a pain in the bloody arse and people tend to shriek Bloody Hell around me a lot so I didn’t have to think for long! I made this yesterday and it was lovely. This was the recipe I invented my cream cheese pastry for and then adapted it for other recipes. Without further ado, I give you:

Taken from my cookbook-to-be “The B Word”

A Britchy Chicken Pot Pie

Pie filling

1/3 cup butter

1/3 cup all-purpose flour

1 garlic clove, minced

1/2 teaspoon salt

1/4 teaspoon pepper

1-1/2 cups water

2/3 cup milk

2 teaspoons chicken bouillon granules or 1 Chicken oxo cube

2 cups cubed cooked chicken

1 cup frozen peas and carrots


3 cups all-purpose flour

1 1/2 teaspoons celery seed

1 teaspoon spicy mustard

2 packages (8 ounces each) cream cheese, cubed

1/2 cup cold butter

1 egg beaten to glaze

How To Bloody Make It

First of all, melt the bloody butter.

Stir in the bloody flour, garlic, salt and pepper until bloody well blended.

Bloody stir in water, milk and bloody bouillon.

Bring to a bloody boil; boil and stir for 2 bloody minutes.

Remove from the bloody heat.

Stir in the bloody chicken and vegetables then set it aside until I bloody well tell you.

For the bloody pastry, combine the bloody flour and celery seed

Cut in the bloody cream cheese and butter until well bloody crumbly.

Work together until the bloody dough forms a bloody ball.

On a lightly floured surface, roll two-thirds of the bloody dough into roughly a 12-in. square.

Transfer to a bloody 8-in. square baking dish.

Pour the bloody filling into crust. I said I’d bloody well tell you when didn’t I?!

Roll remaining dough into a bloody 9-in. square shape ; place over filling And trim, seal and flute edges. Cut slits in the bloody pastry.

Brush with a beaten egg to make it look all purty!

Bake at 425f for 30-35 minutes or until crust is golden brown and filling is bubbly. The filling is bloody well precooked so you only need to cook the bloody pastry.

49 thoughts on “Chicken Bloody Pot Pie

  1. This sounds bloody good. 🙂

    Although, if your readers are not used to britchy (or british) swearing, it might sound like some kind of zombie recipe, covered in blood. Either way, you’re sorted for halloween.

    Liked by 2 people

  2. Can you convert this to vegan? LOL. I was baking a cake today and when I cracked open an egg with blood on the yolk I thought of this post. Nope I couldn’t add it. I just chucked it down the disposal.
    Your recipe sounds really good.

    Liked by 1 person

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