Chicken Pot Pie

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Step 1

Sauté leeks, celery stalks for 3-4 minutes, then add sweetcorn & peas, then finally mushrooms. Further sauté for 3-4 minutes.

Step 2

Melt butter in saucepan & stir in flour. Cook stirring for 1 minute. Gradually add milk & stock, bring to boil, stirring constantly until thickened.

Step 3

Stir white sauce into vegetable mixture, add BBQ chicken (chopped into bite-sized pieces). Season to taste.

Step 4

Add mixture into ceramic pie containers, sprinkle each with celery salt.

Step 5

Cut pastry into rounds approximately 2cm in circumference wider than pie.

Step 6

Cover pie pots with pastry, trim & flute the edge. Brush with beaten egg.

Step 7

Bake near top of a pre-heated hot oven, 220c, for approximately 30 minutes or until golden.