Ingredients

30 g	butter
500 g	chicken (breast or thigh)
1	brown onion
1	large carrot
2	celery stalks
2 tbsp	flour
1 cup	milk
1 cup	frozen peas
	fresh thyme
	fresh parsley
	black pepper
	shortcrust pastry

Equipment

• oven
• Large non stick pan
• Pie dish

Method

1. preheat oven to 180C
2. melt butter in pan
3. dice onion, carrot and celery and sautee in butter
4. dice chicken and add to veggies
5. increase heat and stir occasionally until chicken cooked
6. sprinkle over flour and stir through to coat
7. gradually add milk and stir to thicken
8. add peas and stir through cook for 1 minute
9. remove from heat, add pepper and chopped herbs and stir through, allow to cool
10. line dish with pastry, fill with mixture, cover with pastry
11. bake approximately 30 minutes

Notes

makes great pot pies
can use chicken mince instead of chicken breast

Comments

You must be logged in to add comments.

---