Classic Roast Chicken & Vegetable Pot Pie
A comforting dinner recipe made with tender roast chicken and hearty vegetables, baked beneath golden puff pastry. Perfect for cosy family meals and satisfying weeknight dinners.
10 mins
40 mins
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, sliced chicken 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
Hellers Sliced Roast Chicken is tender, flavourful, and ready to enjoy. Perfect in salads, sandwiches, wraps, or your favourite lunch recipe, it’s a convenient way to add delicious roast chicken to your favourite dishes.
300g Pack
