A Healthy & Hearty Chicken Pot Pie Recipe from Operation Transformation.
Ingredients
Serves: 2
- 200g cooked chicken left over from Sunday roast chicken
- 3 sticks of celery, sliced thinly
- 4 tsp plain flour
- 1 tbsp butter
- 300ml chicken stock
- 150ml low fat milk
- 4 carrots, peeled and sliced thinly
- 50g frozen peas
- 1/3 sheet puff pastry
- 200g potatoes, peeled and chopped
Method
- Steam potatoes until tender
- Combine celery and flour in a bowl
- Place butter in pot over medium heat until melted
- Now add the celery and cook for 4 - 5 minutes until celery softens slightly
- Now add the chicken stock and milk and bring to the boil
- Reduce heat and allow to simmer as the sauce thickens
- Add the carrots and peas and allow to simmer for 10 minutes
- Add the potatoes and cooked chicken to the vegetable mixture and simmer until heated through
- Place chicken and vegetable mixture into ovenproof dish and top with pastry
- Crimp edges of pastry with a fork and pierce with fork to allow steam to escape
- Place in oven at 200C until pastry has browned
