Recipe

On a cold night, a steaming hot pie with a crisp crust and a creamy filling of chicken and vegetables is the ultimate comfort food. The essence of this recipe lies in the rich, homemade creamy filling. Your Geedel hand vegetable chopper simplifies the tedious prep work, efficiently handling everything from uniformly diced vegetables to a smooth, lump-free white sauce, making the process of creating this traditional dish enjoyable rather than burdensome.

Ingredients:

For the filling:

2 cups cooked chicken breast, diced  

1 onion  

2 carrots  

2 celery stalks  

1 cup frozen peas  

1/3 cup butter  

1/3 cup all-purpose flour  

1 3/4 cups chicken broth  

2/3 cup milk  

Salt, pepper, dried thyme  

For the crust:

1 sheet store-bought frozen puff pastry or pie crust, thawed at room temperature  

Instructions:  

1. Prepare uniformly diced vegetables:

   Cut the onion, carrots, and celery into large chunks. Install the cross-shaped chopping blade in your Geedel manual vegetable chopper.  

   Add the vegetable chunks, close the lid tightly, and turn the handle continuously until all vegetables are cut into evenly sized small dice. This ensures they cook evenly and become tender in the same amount of time.

2. Cook vegetables and make the white sauce:  

   Melt butter in a pot over medium heat. Add the diced vegetables and sauté for about 5–7 minutes until softened.  

   Sprinkle in the flour and stir for 2 minutes to fully combine the flour with the fat.  

   Remove the chopping blade and switch to the mixing paddle. Add chicken broth, milk, salt, pepper, and a pinch of dried thyme to the container. Close the lid and turn the handle for a few seconds to mix well.  

   Slowly pour this mixed liquid into the pot, stirring continuously as you pour. Bring to a boil, then reduce heat to low and continue stirring until the sauce thickens and becomes smooth.

3. Combine the filling:  

   Remove from heat. Stir in the cooked diced chicken and frozen peas into the thickened vegetable white sauce. Taste and adjust seasoning with salt and pepper. Pour the filling into a deep pie dish or several small ramekins.

4. Top with crust and bake:  

   Cover the filling with the thawed pastry, pressing the edges to seal. Brush the top with an egg wash or milk, and cut a few slits in the crust to allow steam to escape.  

   Bake in a preheated oven at 200°C for 30–35 minutes, or until the crust is puffed and golden brown and the filling is bubbling.

Summary:  

This heartwarming chicken pot pie is a quintessential example of home-style flavor. The Geedel food chopper not only significantly reduces prep time but, more importantly, ensures the uniformity of the vegetable dice, which is the foundation of a harmonious filling texture. At the same time, it guarantees the perfect pre-mixing of the white sauce liquid, resulting in a silky, lump-free final sauce. This ensures consistent and delicious results every time you prepare this traditional main dish.