Easy Chicken Pot Pie

Ingredients

• 3 Chicken breasts (Diced into bite-size pieces; approximately 170 g each)
• 1 Onion (Chopped)
• Cooking oil (A splash, for softening the onion and garlic)
• 1 tbsp Butter
• 4 Garlic (Chopped cloves)
• 1 tsp Salt (Plus a little more to finish, if desired)
• 0.5 tsp Black pepper
• 1 tsp Dried parsley
• 2 Chicken stock pots (The source says “stock pots” and refers to them once as stock cubes)
• 2 tbsp All-purpose flour (Heaped tablespoons)
• 350 ml Milk
• 400 g Frozen mixed vegetables (The source does not specify an amount; use enough to make a generously filled pie)
• 100 ml Water
• 1 roll Puff pastry (Rolled out and cut into small squares)
• 1 Egg (Beaten for egg wash)
• Fresh rosemary (A sprinkle, for finishing)

Steps

1. 1

   Preheat the oven to 200°C (400°F). If your frying pan is not oven-safe, prepare a suitable ovenproof baking dish for the filling.

2. 2

   Heat a pan over medium heat and add a splash of cooking oil and the butter. Add the chopped onion and garlic, then cook gently until softened and fragrant, about 4–5 minutes. Do not let the garlic burn.

3. 3

   Add the bite-size diced chicken and the two chicken stock pots. Stir to distribute the stock, then cook, stirring every few minutes, until the chicken is fully cooked through and no longer pink in the center, about 8–12 minutes.

4. 4

   Sprinkle the flour over the cooked chicken mixture. Stir thoroughly so the flour coats the chicken and cooks into the fat, then continue cooking for about 5 minutes to remove the raw flour taste.

5. 5

   Pour in the milk while stirring continuously. Keep stirring over medium heat until the sauce thickens into a creamy mixture that coats the chicken, about 3–5 minutes.

6. 6

   Add the frozen mixed vegetables and the water. Stir well, then cook for about 5 minutes, until the vegetables are heated through and the filling reaches the consistency you prefer.

7. 7

   Remove the filling from the heat and set it aside to cool slightly. If the pan is not oven-safe, transfer the filling to the prepared ovenproof dish before adding the pastry.

8. 8

   Roll out the puff pastry and cut it into small squares. Arrange the squares over the entire surface of the chicken filling, overlapping them slightly if needed so the filling is covered.

9. 9

   Beat the egg and brush it over the pastry squares, covering the tops evenly to encourage browning and crisping.

10. 10

    Bake at 200°C (400°F) for 25–30 minutes, until the pastry is puffed, golden, and crisp and the filling is bubbling around the edges.

11. 11

    Remove the pot pie from the oven. Sprinkle with a little additional salt, if desired, and rosemary, then serve hot.

Notes

The amount of frozen mixed vegetables and the quantity of rosemary were not specified in the source, so use them according to preference. Let the filling cool slightly before adding pastry to help prevent the pastry from becoming soggy. Take care when serving because the filling will be very hot.

Nutrition per serving

• main
• comfort food
• baked
• one-pot meal
• chicken
• family-friendly
• weeknight dinner
• puff pastry