Chicken Pot Pie:

– 1 tbsp vegetable oil
– 4 cloves chopped garlic
– 1 tbsp chopped rosemary
– 2 chicken breast diced
– 4 tbsp Butter
– 1 cup diced onion
– 1 cup diced celery
– 1 cup diced carrot
– 4 tbsp Flour
– 2 cups chicken stock
– 1 cup of Water
– 200ml Cream
– 1 cup peas (fresh OR frozen)
– 1/3 cup chopped parsley
– 1 sheet puff pastry
– Egg wash
– Salt & peper
In a hot pot on high heat, add oil then the garlic and rosemary and cook for 30seconds, add your chicken, season with salt & pepper, cook for 3mins.
In the same pot, add the butter, when the butter is melted, add your diced vegetables and sauté until they’re welted, add flour and cook for about 1MIN until the raw flavor of the flour is gone, add your chicken stock, then water, cover until it starts simmering, add the cream, season with salt & pepper, then add the peas, and stir, then add back your chicken, then parsley and stir.
On your working surface, Flour your counter, then put your buff pastry, start by cutting circles out of the dough (make sure the size of the circles are as the size of the ramekins) Then in your oven prove ramekins, add your chicken pot pie mixture, then your circles of buff pastry, brush with egg wash, season the dough with salt & pepper, then put in a preheated 200c oven for for 30MINS until golden brown.
Remove from the oven and rest for 5mins, then ENJOY!

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The author Elizabeth

Blogger, Runner, Electro Producer, Man of Winter, Syndicate Aggregator. Never swallow watermelon seeds, they grow inside you.


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