By Serena Patel
Chicken Pot Pie
8 steps
Prep:10minCook:45min
Easy & indulgent chicken pot pie! It’s a family favourite & tastes so good! Serve on its own or with a side of green veg/ mash.
I made mine all in one large oven-safe pan but you can transfer the filling into an oven dish before topping with pastry if you don’t have an oven-safe pan.
Updated at: Thu, 17 Aug 2023 12:02:32 GMT
Nutrition balance score
Unbalanced
Glycemic Index
39
Low
Glycemic Load
9
Low
Nutrition per serving
Calories503.3 kcal (25%)
Total Fat35.4 g (51%)
Carbs22.6 g (9%)
Sugars6.2 g (7%)
Protein19.3 g (39%)
Sodium1386.8 mg (69%)
Fiber3.5 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1brown onion
large
4 tspgarlic
minced
40gunsalted butter
30gall purpose flour
600mlchicken stock
270gfrozen mixed veggies
600grotisserie chicken
shredded
240mldouble cream
reduced fat
1 Tbspcajun seasoning
2 tspdried oregano
2 tspground black pepper
2 tsponion powder
1 ½ tspsalt
1 rollpuff pastry
keep in the fridge until 10-15 mins before use
egg wash
Instructions
Step 1
Preheat the oven to 200C
Step 2
In an oven-proof pan or pot on medium heat, melt the butter, then fry the onion and garlic for a few minutes until soft & fragrant.
Step 3
Mix in the flour to form a roux with the onion, then add the chicken stock & mix well to thicken until there are no lumps.
Step 4
Stir in the frozen mixed vegetables & bring to a light simmer. Simmer gently for a couple of minutes to soften.
Step 5
Add the cooked shredded chicken, all the seasonings, double cream and stir well.
Step 6
Remove from the heat & add the puff pastry on top. I cut mine into squares and covered, but you can make any design or just cover with one sheet.
Step 7
Whisk one small egg in a bowl & brush the egg wash lightly over the pastry.
Step 8
Bake in the oven for 25-30mins till golden on top.
Once cooked, remove & rest for a few minutes before serving
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Notes
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Delicious
Easy
One-dish
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