Chicken and Vegetable Pot Pie
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Serves  6  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
318
Fat
10.9g
Saturated Fat
2.8g
Carbs
23.5g
Sugars
9.4g
Protein
28g
Fibre
4.8g
Sodium
0.16g
Ingredients
450 g chicken fillets
1 tbsp olive oil
2 onions, chopped
4 carrots, diced
3 tbsp flour
100 ml white wine
400 ml milk
300 g frozen peas
1 tbsp fresh thyme leaves, chopped
Salt and black pepper
Frozen shop-bought shortcrust pastry, thawed and rolled to a 23-cm round
Method
  1. Heat oven to 200°C/180°C fan/gas mark 6. Cook the chicken in a large saucepan of simmering water for 10-12 minutes until cooked through. Let cool and shred into bite-sized pieces.
  2. Heat the oil in a saucepan over a medium heat. Add the onions and carrots and cook, stirring, for 6-8 minutes until they begin to soften. Sprinkle the flour over the vegetables and cook, stirring, for one minute.
  3. Add the wine and cook or five minutes until evaporated (the alcohol will cook out). Add the milk and simmer for 2-3 minutes until the sauce thickens.
  4. Stir in the chicken, peas, thyme and a pinch of salt and pepper. Transfer to a shallow, round baking dish.

Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the dish on a baking sheet and bake for 30-35 minutes, until the filling is bubbling and the crust is golden