Chicken pot pie

By Drum Digital
30 September 2013

Serves 4-6

Preparation time: 15 min

Cooking time: 40 min

40 g butter

1 onion, chopped

3 carrots, sliced

3 celery stalks, sliced

125 ml (½ c) flour

625 ml (2½ c) milk

1 sachet of concentrated reduced-salt stock

8 chicken breasts, cubed

250 ml (1 c) frozen peas

2 thyme sprigs

handful of parsley, chopped

salt and freshly ground black pepper

400 g shortcrust pastry

1 egg, whisked with 10 ml (2 t) water

1 Preheat the oven to 180 °C.

2 Melt the butter in a pan over medium heat and cook the onion, carrots and celery until the onions are soft.

3 Add the flour, stirring for 2 minutes. Whisk in the milk and stock. Reduce the heat and simmer for 5 minutes. Add the chicken, peas, thyme, parsley, salt and pepper. Spoon into 4 ovenproof dishes.

4 Roll out the pastry on a lightly floured surface and cut out pastry lids a little bigger than the dishes. Lie over the filled dishes and fold the excess dough down the sides. Use a fork to press the pastry against the rim of the dish.

5 Brush the pastry with the egg mixture and bake for 25 minutes or until the pie is golden.

- Hope Malau

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