Chicken Pot Pie
By shaziawahid
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Ingredients
- For the Filling:
- Cooked and Chopped Chicken Pieces - 1 cup Chopped Onion - 1/2
- Frozen Peas - 40 g
- Carrot - 1 (diced)
- Garlic - 1 clove (minced)
- Butter - 1 tablespoon
- Plain Flour - 1 tablespoon
- Milk - 360 ml
- Grated Cheese - 60 g
- Green Chilly - 1 (finely chopped)
- Fresh Chopped Parsley - 1 tablespoon
- Salt and Pepper to taste
- For assembling the pie:
- Puff pastry - 125 g
- Plain flour for rolling the pastry
- Beaten egg or milk for glazing
Details
servings 2
Level of difficulty Average
Preparation time 10mins
Cooking time 40mins
Cost Average budget
Preparation
Step 1
Parboil the peas and carrots in the microwave for 5 minutes. Heat butter and saute the chopped onions till transparent. Add the minced garlic and chopped green chilly. Saute till the raw smell disappears.
Step 2
Add the plain flour and fry it till it turns slightly golden. Add 1/4 cup of milk and stir continuously - slowly adding the remaining milk to make the sauce. Add the chopped chicken pieces and drained vegetables.
Step 3
Season with salt and pepper. When the sauce begins to thicken - add the grated cheese, mix well and remove from heat. Adjust seasoning. Transfer the chicken filling into an oven proof dish - I used an 8 inch oval dish.
Step 4
Preheat oven to 200 degrees. Roll the puff pastry to a size that will cover the pie filling. Brush the edges of the oven-proof dish with egg. Place the rolled out pastry over the dish and use a fork to make a pattern and seal the pastry. With the scraps - make a flower and leaves and stick using the egg glaze.
Step 5
Make a few slits in the pastry lid and then glaze with beaten egg or milk generously. Bake in the oven for 20 to 25 minutes till the pastry rises and turns golden brown. Serve hot with your favourite veggies.
Make slits in the pastry lid so that steam does not build up inside the pie. Add your favourite herb to add flavour.
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