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Chicken pot pie
Chicken pot pie
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Prep Time:
Cook Time:
"User-submitted recipe, not taste-tested by our team."
Ingredients:
  • 4 sheets puff pastry
  • 100.00 gm butter, melted
  • 1 large onion, diced
  • 3 celery stalks, diced
  • 2 large carrots, diced
  • 2.00 large potato, diced
  • 500g chicken, cooked and chopped
  • 125.00 ml plain flour
  • 500.00 ml chicken broth
  • 257.50 gm milk
  • Salt & pepper, to taste
Instructions:
  • Preheat the oven to 220 degrees Celsius for the perfect cooking temperature.
  • Prepare your lasagne dish by placing 2 pastry sheets at the bottom. Cover with baking paper and add rice or dried beans for blind baking for 15 minutes. After blind baking, remove the rice/beans and paper, then use a fork to prick the base randomly. Bake for an additional 15 minutes.
  • Saute the onions, celery, carrot, and potatoes in butter for 10 minutes until softened. Then sprinkle in the flour and cook for one more minute, stirring constantly.
  • Mix the broth and milk together, then slowly pour it into the vegetable mixture. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles. Season with salt and pepper, then add the chicken and stir to combine.
  • Transfer the mixture into a lasagne dish. Cover it with the remaining pastry sheets and make slits on the top to release steam.
  • Bake for 40-50 minutes until the pastry turns golden brown and the filling is bubbly and fully cooked.

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