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
Nutrition (per serving)
- Calories
- 756 kcal
- Protein
- 49.1 g
- Carbohydrate
- 38.5 g
- of which sugars
- 4.5 g
- Fat
- 43 g
- of which saturates
- 22.8 g
- Fibre
- 4.3 g
- Salt
- 1.88 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat oven to 200°C (fan 180°C). Melt butter in a saucepan, stir in flour and cook for 1 minute.
- 2
Gradually whisk in the stock until smooth, then stir in crème fraîche. Simmer for 3 minutes until thickened.
- 3
Shred the chicken and stir into the sauce along with the frozen vegetables. Season well.
- 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
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.
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