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Chicken & Vegetable Pot Pie

2016-07-25

Recipe Info

  • Servings : 6
  • Cook Time : 1:05 h
  • Ready In : 1:05 h

Ingredients

  • 450g chicken breasts or deboned thighs, sliced
  • 1 tbsp olive oil
  • 2 onions, chopped
  • 4 carrots, diced
  • 3 tbsps plain flour
  • 1⁄2 cup dry white wine
  • 2 cups milk
  • 1 cup frozen peas
  • 1 tbsp fresh thyme
  • sea salt and freshly ground black pepper
  • shortcrust pastry, rolled out to fit lid

Method

Step 1

Heat oven to 200°C. Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes; let cool, then shred.

Step 2

Meanwhile, heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stirring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.

Step 3

Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens, 2 to 3 minutes. Stir in the chicken, peas, thyme, 3⁄4 teaspoon salt, and 1⁄4 teaspoon pepper. Transfer to a 20cm pie dish.

Step 4

Lay the pastry on top, pressing to seal. Pierce several vents in the pastry. Place the pot pie on a baking tray and bake until bubbling and the crust is golden, about 30 to 35 minutes.

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