Chicken Pot Pie

Chicken Pot Pie

Ingredients (6 servings)

• For the filling:

  • 2 tbsp butter

  • 1 onion, chopped

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 2 garlic cloves, minced

  • 500 g cooked chicken, shredded

  • 150 g frozen peas

  • 50 g mushrooms, sliced (optional)

  • 40 g flour

  • 500 ml chicken stock

  • 150 ml milk or cream

  • Salt, pepper, thyme, parsley

• For the crust:

  • 1 sheet puff pastry or homemade pastry (flour + butter + water)

Instructions

1. Preheat oven to 200 °C (400 °F).

2. Melt butter in a large pan; sauté onion, carrots, celery until soft. Add garlic.

3. Add mushrooms (if using), then stir in flour to coat.

4. Gradually add stock and milk, stirring until sauce thickens.

5. Stir in shredded chicken, peas; season with salt, pepper, thyme.

6. Transfer filling into a pie dish. Cover with pastry sheet, crimp edges, make vents.

7. Bake ~25-30 minutes or until crust is golden.