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Chicken Pot Pie

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Ingredients Method

Ingredients
  

For the filling:
  • 2 cups cooked shredded chicken
  • 1 cup carrots diced
  • 1 cup peas
  • 1 cup potatoes diced
  • 1 small onion chopped
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk or cream
  • Salt and pepper to taste
  • 1 tsp dried thyme
For the crust:
  • 1 sheet puff pastry thawed or a regular pie crust
  • 1 egg for brushing

Method
 

Make the base
  1. Warm a pan over medium heat and melt the butter. Add onions, carrots, and potatoes. Cook until soft.
Build the sauce
  1. Sprinkle flour over the vegetables. Stir until everything is coated. Slowly pour in the chicken broth, then the milk. Keep stirring until it thickens into a creamy sauce.
Add the chicken
  1. Mix in shredded chicken and peas. Season with salt, pepper, and thyme. Let it simmer for 3 to 4 minutes, then take it off the heat.
Assemble the pie
  1. Pour the filling into a baking dish. Place the puff pastry or pie crust on top. Press the edges to seal. Cut small slits on top so steam can escape. Brush with beaten egg for a golden finish.
Bake
  1. Bake at 400°F (200°C) for 25 to 30 minutes, or until the crust is beautifully golden and crisp.
Serve
  1. Let it rest for 10 minutes before digging in. The filling sets and the flavours come together.