Easy pot pie

By Drum Digital
10 September 2014

Hearty cooked food doesn’t have to be a whole lot of effort. Just look at this yummy for a warm pot pie.

You’ll need:

1 sheet ready-rolled puff pastry

2 cups roast chicken; cooked

1 medium-sized white onion

½ red pepper; diced

½ green pepper; diced

3 sprigs of thyme

1 tbsp. garlic; crushed

25 ml oil for frying

½ punnet white mushrooms; sliced

1 Robertsons chicken stock pot

500 ml fresh cream

1 egg

Salt and pepper to taste

4 small round bowls

Spray bowls with cooking spray. Shred the chicken, place in bowls and set aside. In a saucepan, heat up oil and cook peppers, onion, thyme and garlic until soft. Add mushrooms and cook until soft. Pour in cream and stir in Robertsons chicken stock pot. Cook until the cream thickens. Add salt and pepper to taste. Let it cool down slightly and remove thyme sprigs. Pour cream mixture into prepared bowls and mix through the chicken. Cut out 4 squares and place over the bowls. Brush with egg. Bake at 180 °C for 20 min. or until pastry is crisp and brown.

For this recipe and other great food-ideas, visit Checkers.

Recipe by Your Little Blog

- Written by Full of Taste

- Images by Günther Schubert and Vörsprung Studio

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