Chicken pot pie

By Jill87

My mum used to make this for me when i was a kid and i really enjoyed it.

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Rate this recipe 2.9/5 (16 Votes)

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Chicken and Mediterranean bake

chicken, mango and chilli salad

Ingredients

3 OXO Chicken Cubes
8 drumsticks, skins removed
1 medium onion, peeled and chopped
2 medium carrots, peeled and chopped
500ml water
70g frozen peas
2 tbsp cornflour
worcester sauce
ground black pepper
1 sheet pre-rolled shortcrust pastry
1 egg, whisked up for brushing pastry

Details

servings 6
Level of difficulty Average
Preparation time 15mins
Cooking time 90mins
Cost Average budget

Preparation

Step 1

Preheat the oven to 170°C.

Step 2

Place the drumsticks in a pan with the carrots, onions and water. Bring to the boil and crumble in the OXO cubes.

Step 3

Reduce to a low simmer and cook for 50-60 minutes.

Step 4

Remove the drumsticks and allow to cool. Once they are cool enough to handle,
strip the meat from the drumsticks, leaving it in large chunks and discard the bones.

Step 5

Add a dash of worcester sauce and lots of ground pepper to the remaining stock. Mix the cornflour with 2 tbsp of cold water and mix into a paste.

Step 6

Add to the stock and bring to the boil. Once it has thickened, return to a low simmer and add the peas and the chicken.

Step 7

Bring to the boil, remove from the heat and allow to cool a little. Spread the mixture evenly into a large dish.

Step 8

Cut the pastry so that it can cover the top of the pie with plenty of overlap.

Step 9

Brush the pastry with the egg and place on top of the pie, pressing down the edges.

Step 10

Place into the oven for 20-25 minutes until the pastry is golden brown and everything is cooked through and piping hot.

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