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
