Chicken & Vegetable Pot Pie

Ingredients

• 500 g cooked chicken breast
• 320 g ready-rolled puff pastry
• 300 g frozen mixed vegetables
• 300 ml chicken stock
• 150 g crème fraîche
• 2 tbsp plain flour
• 30 g butter
• 1 egg

Method

1. 1

   Preheat oven to 200°C (fan 180°C). Melt butter in a saucepan, stir in flour and cook for 1 minute.

2. 2

   Gradually whisk in the stock until smooth, then stir in crème fraîche. Simmer for 3 minutes until thickened.

3. 3

   Shred the chicken and stir into the sauce along with the frozen vegetables. Season well.

4. 4

   Pour filling into a deep ovenproof pie dish. Lay the puff pastry over the top, trim the edges and press down to seal.

5. 5

   Brush with beaten egg and cut a small slit in the centre. Bake for 25–30 minutes until the pastry is puffed and deep golden.