Chicken Pot Pie
(Serves: Prep: 15mins - Cook: 20mins - Serves: 4)
Ingredients
- 1/4 cup + 2 cups Massel Liquid Chicken stock
- 1 sheet puff pastry, defrosted
- 1 tbsp milk + 1/4 cup milk
- 2 tbsp olive oil
- 500 g chicken breast, diced
- 1/4 tsp salt and pepper
- 3 sprigs fresh thyme
- 1 leek, quartered and sliced
- 2 carrots, peeled and finely diced
- 2 cloves minced garlic
- 1 tbsp lemon zest
- Juice of 1 lemon
- 30 g butter, salted
- 2 tbsp plain flour
- 1 tsp onion powder
- 1 cup peas
Method
- Preheat the oven to 200 C fan forced. Line a baking tray with baking paper.
- Slice pastry sheet into 4 squares, place on the lined tray and the brush over 1 tbsp milk. Place in the oven for 15 mins.
- Heat a deep pan on medium-high heat, and add olive oil. Cook chicken for 5 mins or until golden. Season with salt and pepper and remove to a plate and set aside.
- Add 1/4 cup Massel liquid chicken stock to deglaze the pan. Add carrots, leek and garlic, and sauté until soft.
- Move veggies to the side of the pan and add butter. Once melted, stir flour through the butter to form a roux.
- Gradually add 2 cups of Massel stock and stir through. Simmer, stirring occasionally until thickened.
- Add chicken back into the pan and cook until warmed through, then add peas and mix through.
- Serve chicken in serving bowls and top with pastry lids.
Massel products used in this recipe:
