Juicy Chicken Breast Pot Pie Recipe, Creamy Filling
Diced chicken breast in a creamy herb sauce with vegetables, topped with golden puff pastry. Comfort food for a cold evening.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
Method
6 steps. Read it through before you start.
- 01Get set
Take the chicken out of the fridge 15 minutes before cooking. Pat it dry with paper towels. Wash your hands, board and knife after handling raw chicken. Heat the oven to 200 °C. Dice the breast into 2 cm cubes.
- 02Cook the chicken
Melt 1 tablespoon butter. Cook the chicken for 5 to 6 minutes until golden. Set aside.
- 03Soften the vegetables
Melt the remaining butter. Cook the onion and carrot for 6 minutes. Stir in the flour for 1 minute.
- 04Make the sauce
Slowly add the stock and milk, stirring. Add the thyme, pepper, salt and peas. Simmer for 5 minutes.
- 05Combine
Return the chicken and cook 3 minutes. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer. Cool for 10 minutes in a baking dish.
- 06Top and bake
Lay the pastry over the dish and trim. Cut a small slit and brush with egg. Bake for 20 to 25 minutes until puffed and golden.
Questions
Can I use a homemade crust?+
Yes. A shortcrust lid also works. Chill it before baking.
Why is my pastry soggy?+
The filling was too hot. Let it cool for 10 minutes before topping.