Hearty Roast Chicken Pot Pie
Indulge in the comforting flavours of this hearty homestyle pie.
Serves
4
Prep
20 mins
Cook
30 mins
Method
- Preheat the oven to 200°C.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened, about 2-3 minutes.
- Stir in the mixed vegetables and cook for another 5 minutes, or until they are just tender. Add the shredded roast chicken and mix well.
- In a separate saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, cooking for 1 minute. Gradually add the chicken stock, whisking continuously until the sauce thickens, about 5 minutes.
- Pour the sauce over the chicken and vegetable mixture. Add the grated cheese and stir until the cheese has melted and the ingredients are well combined. Season with salt, pepper, and thyme (if using).
- Unroll the puff pastry sheet and gently lay it over a pie dish filled with the chicken mixture, trimming any excess pastry. Make a few slits in the top to allow steam to escape.
- Brush the pastry with the beaten egg to give it a golden finish when baked.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
Ingredients
- 2 cups cooked roast chicken, shredded
- 1 sheet frozen puff pastry, thawed
- 1 cup chicken stock
- 1 cup mixed vegetables (carrots, peas, corn, and green beans), fresh or frozen
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup grated cheese (cheddar or your choice)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 1 egg, beaten, for egg wash
- Salt and freshly ground black pepper, to taste
- 1 teaspoon fresh thyme leaves (optional)
