Recipes › Dinner

• Dinner
• 55 min

Chicken pot pie

Creamy chicken and vegetable filling under puff pastry.

Calories

542

Protein

35 g

Carbs

37 g

Fat

28 g

Per serving. Makes 6 servings.

Ingredients

• 700 g Chicken breast
• 20 g Butter
• 1 Onion
• 2 Carrot
• 2 Celery
• 30 g Plain flour
• 400 ml Chicken stock
• 150 ml Semi-skimmed milk
• 150 g Peas, frozen
• 2 g Fresh thyme
• 320 g Puff pastry
• 1 Eggs

Contains: Celery, Cereals containing gluten, Eggs, Milk. Always check the labels of what you buy.

Method

1. Heat the oven to 200°C (180°C fan). Dice the chicken. Peel and chop the onion and carrots and slice the celery.
2. Melt the butter in a large pan and brown the chicken for 5 minutes. Add the vegetables and cook for 5 minutes.
3. Stir in the flour for 1 minute, then gradually add the stock and milk. Simmer, stirring, for 5 minutes until thick. Stir in the peas and thyme leaves.
4. Pour into a pie dish and leave to cool for 10 minutes so the pastry doesn't melt.
5. Lay the pastry over the top, trim and press the edges to seal. Cut a small slit in the middle and brush with the beaten egg.
6. Bake for 25–30 minutes until the pastry is puffed and golden.

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