Chicken pot pie

By Hope Malau
09 January 2016

A homey, hearty meal to bring back fond memories.

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.

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