Chicken Pot Pie

Chicken Pot Pie

May 12, 2020

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
- 1.5 tsp Tweed Real Food Chicken & Chips Salt
- 2 cups chicken stock
- Puff pastry, defrost during cooking process. (If you have a preferred pastry this can be changed based on personal choice)

METHOD
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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