Chicken and Vegetable Pot Pie
Indulge in a hearty chicken and vegetable pot pie with roasted chicken, encased in buttery puff pastry, ideal for comforting family meals and gatherings
Ingredients
- 50g butter
- 1 onion, or leek finely chopped
- 1 carrot finely chopped
- 2 sticks celery, finely chopped
- 2 cloves garlic, crushed
- 2 T flour
- 2 cups chicken stock, heated
- 2 tsp Dijon mustard
- ½ cup crème fraiche
- 2 tbsp chopped fresh herbs or 1 tsp dried tarragon
- 600g sliced Hellers chicken
- 150g frozen spinach, thawed
- salt and pepper
- 1 sheet of butter puff pastry (use two if your pie dish is bigger)
- 1 egg, beaten for egg wash
In a saucepan add the butter and cook the onion, carrot, celery and garlic for 10 minutes until soft.
Add in 2 tbsp flour and stir to cook out for a minute (like a roux), before adding the hot stock.
Bring to a simmer, and cook until thick. Add the mustard, crème fraiche, herbs, <a href="/product/roast-chicken">sliced chicken</a> and spinach. Cook until the greens have just wilted. Season well.
Pour into a small-medium pie/oven dish that the pastry sheet can fit over. Chill.
When the filling is chilled, lay over the pastry sheet and crimp the edges. Decorate the top if you wish, and egg wash to finish.
Bake in the oven at 170°C for 30 - 40 minutes, or until the pastry is golden and cooked through.
Sliced Roast Chicken
Thick slices of yummy roast chicken hit the spot for a quick salad. Lunchtime, dinnertime, anytime. You can’t go past the classic combo of Hellers Sliced Roast Chicken, Hellers Free Farmed Bacon, avocado, lettuce and tomato for this one. Add a little mayo for good measure and make sure the bacon is nice and crispy.
300g Pack
