Chicken Pot Pies

Prep:30minCook:30min

I use a store-bought BBQ chicken as a time-saver & as it adds a lot more flavour. Use good-quality stock to minimise salt content.

Updated at: Thu, 17 Aug 2023 00:20:15 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1567.7 kcal (78%)

Total Fat88.3 g (126%)

Carbs88.3 g (34%)

Sugars8.7 g (10%)

Protein109 g (218%)

Sodium3326.6 mg (166%)

Fiber6.4 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1BBQ Chicken

large, store-bought

60 gmbutter

⅓ cupplain flour

⅔ cupmilk

1 ¼ cupchicken stock

good quality

125 gmbutton mushrooms

0.5 bunchflat leaf parsley

chopped

0.5 tspncelery salt

salt

pepper

2 packetspuff pastry

1egg

beaten, to glaze

Instructions

Step 1

Melt butter in pan, saute leeks & celery until tender. Stir in flour & cook 1 minute then gradually add milk & stock, bring to boil stirring constantly.

Step 2

Chop BBQ chicken into bite-sized pieces and add to sauce along with remaining vegetables, parsley, salt & pepper to taste.

Step 3

Transfer to pot pie dishes & sprinkle with a little celery salt.

Step 4

Roll out pastry to 2.5cm larger than each dish then cover, pressing down firmly and rolling up excess pastry. Flute edge or press down with a fork. Brush with beaten egg.

Step 5

Bake near the top of pre-heated hot oven, 200 degrees celsius for approximately 30 minutes until golden.