Chicken pot pie

published on 9 April, 2018 at 10:19
Ingredients
50g Butter.
30g Flour.
500ml Chicken Stock.
100ml Cream
250g Cooked Chicken.
175g Carrots: Cut into 1cm chunks.
200g Potatoes: Cut into 1cm chunks.
175g Peas.
Thyme.
Sheet of puff pastry.
1 Egg Beaten
 
Instructions
Add the butter to a pan over a medium heat.
When melted add the flour and cook out for 3-4 minutes being careful not to add too much colour.
Pour in the chicken stock and continue to stir to form a sauce that coats the back of a spoon.
Add the cream and seasoning to taste.
Add in your potatoes, carrots and peas along with the leaves from a sprig of thyme.
Remove from the heat and allow to cool completely.
Cut out the pastry to a larger size than the bowl.
Brush the side of the bowl with the beaten egg then lay over the puff pastry.
Bake in the oven at 200°C or 390F for 25-30 minutes.
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