Chicken Pot Pie
This Chicken Pot Pie has a creamy chicken and vegetable filling under a golden, flaky puff pastry topping.
Ingredients
3 chicken breasts
1 onion, chopped
4 garlic cloves, chopped
1 tablespoon butter
Splash of oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried parsley
2 chicken stock pots
2 heaping tablespoons flour
350 ml milk
Frozen mixed vegetables
100 ml water
1 sheet puff pastry
1 egg, for egg wash
Rosemary, for topping
Instructions
1. In a pan over medium heat, combine the chopped onion and garlic with a splash of oil and the butter. Cook until they soften.
2. Cut the chicken into bite-sized pieces, then add them to the pan with the chicken stock pots, salt, pepper, and dried parsley. Cook, stirring occasionally, until the chicken is cooked through.
3. Stir in the flour and cook for 5 minutes. Add the milk and keep stirring until the mixture thickens.
4. Add the frozen mixed vegetables and water. Mix well and cook for another 5 minutes, or until the filling reaches the consistency you prefer. Set aside to cool slightly.
5. Cut the puff pastry into small squares and arrange them over the filling until it is completely covered. Brush with the beaten egg.
6. Bake at 200°C (390°F) for 25 to 30 minutes, until the pastry is golden and crisp.
7. Finish with a little salt and rosemary, then serve warm.
Recipe note: The source does not specify the amount of frozen mixed vegetables, the volume of the splash of oil, or the amount of rosemary. These quantities remain unspecified.
