Chicken Pot Pie is a simple dish made usually with leftover meat prepared with vegetables and a starchy sauce like gravy or mushroom soup enclosed in crust.
- 750 g chicken thighs, deboned and diced
- 1 cup diced carrots
- 1 cup corn kernels
- 1 cup green peas
- 2 cups farmers brown mushrooms, quartered
- 1 stalk celery, sliced
- ½ cup chopped bacon
- 4 tbsp butter
- 1 large white onion, chopped
- 5 cloves garlic, minced
- ½ cup evaporated milk
- 1/2 cup flour
- 2 cups chicken stock
- white pepper
- chopped parsley
- frozen puff pastry
- egg, lightly beaten
- In a pot fry bacon pieces in butter, once brown remove and set aside.
- Now add garlic and onions then sauté for a minute, then remove and set aside
- Now add chicken pieces and quickly fry until brown on all sides, remove then set aside.
- Add flour and mix well until it forms a roux.
- Add chicken stock mix well until there are no more lumps, then add milk, chicken, corn, carrots, mushrooms, fried bacon, fried garlic, fried onions and celery. Bring to a boil and simmer for 10 minutes. If it’s quite dry add a bit of water just to loosen it.
- Mix in the green peas then turn heat off.
- Season with salt and pepper, garnish with chopped parsley.
- Prepare a large baking dish (I used a deep 8 x 12 in), lightly grease the bottom and place a layer of pastry in the bottom. Pour the chicken filling then top it with another pastry sheet. Seal the edges and place some holes for steam to vent. Brush top with lightly beaten egg.
- Place baking dish on a 180C preheated oven and bake for 35-40 minutes or until the top turns golden brown