This Chicken Pot Pie recipe is a firm staple meal in my house.
It is loved by both my husband and my kids alike. It is so tasty and delicious…perfect for those cold winter nights.
Best of all – you can freeze the chicken mixture in advance, and it can be turned not just into a pie, but add some pasta and you have a fancy pasta dish!
Chicken Pot Pie
4
servings10
minutes30
minutes420
kcal40
minutesGolden pastry and creamy chicken filling combine in this comforting chicken pot pie. A timeless family favourite, it’s warm, hearty, and perfect for chilly evenings when you need a satisfying dinner.
Keep the screen of your device on
Ingredients
1 sheet Puff Pastry
500 grams Bacon (diced)
1 Brown Onion, Diced Finely
1 tbsp Garlic crushed
500 grams Chicken Mince
.75 cups Cheese, grated
1 tsp Cornflour
375 ml Tin Evaporated Milk
250 gFrozen Mixed Vegetables
Directions
- In a heavy based saucepan, fry off the garlic, onion and bacon pieces until cooked through.
- Add the chicken mince and cook for about 3 – 4 minutes or until cooked through. Roughly dice and return to pot.
- Stir in the frozen vegetables and the milk and the grated cheese, cook for about 5 – 7 minutes or until the vegetables are tender (stir often).
- Season according to taste.
- Dissolve about a teaspoon of cornflour in a tablespoon of warm water to make a paste and add until you get the desired consistency – like a thick soup.
- Pour the mixture into a Pie dish and add the puff pastry.
- Cook in a hot oven for about 20 minutes or until the puff pastry is nice and brown.
Notes
- The Chicken Pot Pie mixture can be frozen (minus the pastry). Seal in a ziplock bag for up to three months.
- Chicken mince can be used instead of chicken breasts.
Have your say!