Chicken pot pie
Chef:
Sunsweet
Prep:
10 mins
Cook:
25 mins
This wholesome dish is a lovely savoury pie. It’s very easy to make and is perfect for the winter.
2 tsp flour
4-6 skinned and boned chicken thigh meat
1 packet of bacon lardons
2 carrots, chopped into small pieces
2 tbsp fresh thyme
½ packet of sliced mushrooms of choice
1 onion finely chopped
1 chicken stock cube or pot
1 tsp of butter
Olive oil
Oven safe bowls
Fresh thyme for garnish (optional)
Preheat the oven to 180°C / 350°F / Gas mark 4.
Grease two oven safe bowls using olive oil.
Line a baking tray with greaseproof paper and set aside.
Chop the onion and chicken into bite size pieces.
Into a hot pan add the olive oil then cook the lardons gently until crisp.
Add the mushrooms, a pinch of fresh thyme, onions and chicken until the chicken is cooked through.
Bring a saucepan with water to the boil and add the carrots. Cook the carrots until tender.
Add 2 tsp of flour into this mix and stir for a thicker consistency.
Add the carrots and the stock cube or pot and mix well.
Turn off the hob and set aside.
Take the puff pastry, which is already in sheets.
Cut along the length of one into a thin strip.
Set that strip aside, then cut the pastry sheet into circle shapes enough to cover your bowls.
You can use these bowls to make the circular shape.
Add the cooked mixture into the bowls.
Garnish with fresh sprig of thyme if using.
Serves
2
Preparation Time
10 minutes
Cooking Time
25 minutes
Main ingredients
Flour, Eggs, Chicken, Vegetables
Recipe Type
Pies
Level of Difficulty
Medium
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