Chicken Pot Pie

Easy & indulgent chicken pot pie! It’s a family favourite & tastes so good! Serve on its own or with a side of green veg/ mash. I made mine all in one large oven-safe pan but you can transfer the filling into an oven dish before topping with pastry if you don’t have an oven-safe pan.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200C

Step 2

In an oven-proof pan or pot on medium heat, melt the butter, then fry the onion and garlic for a few minutes until soft & fragrant.

Step 3

Mix in the flour to form a roux with the onion, then add the chicken stock & mix well to thicken until there are no lumps.

Step 4

Stir in the frozen mixed vegetables & bring to a light simmer. Simmer gently for a couple of minutes to soften.

Step 5

Add the cooked shredded chicken, all the seasonings, double cream and stir well.

Step 6

Remove from the heat & add the puff pastry on top. I cut mine into squares and covered, but you can make any design or just cover with one sheet.

Step 7

Whisk one small egg in a bowl & brush the egg wash lightly over the pastry.

Step 8

Bake in the oven for 25-30mins till golden on top. Once cooked, remove & rest for a few minutes before serving

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