Winner winner chicken pies for dinner! Get in the kitchen and make this easy peasy Chicken Pot Pie recipe, using Tweed Real Food Chicken & Chips Salt to add that shine.
This delicious recipe can be altered to be made gluten free by simply changing the pastry pie to your own choosing.
Chicken Pot Pie
Rated 5.0 stars by 2 users
Category
Main
Servings
4
Prep Time
10 minutes
Cook Time
1 hour
Ingredients
500 grams chicken breast fillet, cubed
1 cup diced carrot
1 cup frozen peas
1/2 cup thinly sliced celery
1/2 cup diced brown onion
1/3 cup all-purpose flour
100 grams butter
2/3 cup full fat milk
-
2 cups chicken stock
Puff pastry, defrost during cooking process. (If you have a preferred pastry this can be changed based on personal choice)
Directions
Preheat oven to 220 degrees.
In a saucepan, combine chicken, carrots, peas, celery and chicken stock - boil for 15 minutes.
Remove from heat and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent.
Stir in flour, Chicken & Chips Salt and slowly stir in milk, add chicken and vegetable mixture and simmer over medium-low heat until thick.
Remove from heat and set aside.
Place the chicken mixture in each pie bowl.
Cover top with pastry, seal edges, and cut away excess dough.
Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
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