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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
  1. Preheat the oven to 200 C fan forced. Line a baking tray with baking paper.
  2. 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.
  3. 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.
  4. Add 1/4 cup Massel liquid chicken stock to deglaze the pan. Add carrots, leek and garlic, and sauté until soft.
  5. Move veggies to the side of the pan and add butter. Once melted, stir flour through the butter to form a roux.
  6. Gradually add 2 cups of Massel stock and stir through. Simmer, stirring occasionally until thickened.
  7. Add chicken back into the pan and cook until warmed through, then add peas and mix through.
  8. Serve chicken in serving bowls and top with pastry lids.
Massel products used in this recipe:
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