Chicken Pot Pie

Ingredients

• chicken breast, skinless — 500g
• puff pastry (ready-rolled) — 320g
• salted butter — 40g
• plain flour — 40g
• chicken stock — 300ml
• double cream — 100ml
• frozen peas — 150g
• carrots, diced — 200g
• egg (beaten, for glaze) — 1
• onion, finely chopped — 150g

Method

1. 1

   Preheat your oven to 200C.

2. 2

   Heat half the butter in a pan and sauté the chicken until browned, then remove and set aside.

3. 3

   Add the remaining butter to the pan and cook the onion and carrots until softened.

4. 4

   Stir in the plain flour and cook for 1 minute before gradually whisking in the chicken stock and double cream until thickened.

5. 5

   Return the chicken to the pan, add the frozen peas, and simmer for 5 minutes.

6. 6

   Pour the mixture into a pie dish.

7. 7

   Drape the puff pastry over the dish, trimming the edges, and brush the top with the beaten egg.

8. 8

   Bake for 20-25 minutes until the pastry is golden brown and puffed.