Chicken & Vegetable Pot Pie

Name: Chicken & Vegetable Pot Pie
Yield: 10
Ingredients: 200.0g Onion; 200.0g Carrots; 200.0g Leeks; 1.0kg Chicken thigh, skinless & boneless; 800.0ml Water; 20.0g Knorr Chicken Stock Cube; 150.0g KNORR Bechamel Sauce Mix (as sold); 50.0g Butter; 300.0g Puff pastry; 1.0pc Egg

A simple classic pot pie using Knorr Chicken Stock Cubes to give depth of flavour.

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Preparation:

Onion 200.0 g
Carrots 200.0 g
Leeks 200.0 g

For the filling:

Chicken thigh, skinless & boneless 1.0 kg
Water 800.0 ml
Knorr Chicken Stock Cube 20.0 g
KNORR Bechamel Sauce Mix (as sold) 150.0 g
Butter 50.0 g

To finish the pie:

Puff pastry 300.0 g
Egg 1.0 pc

Summer

Winter

Spring

Elderly care

Main courses

Autumn

Traditional British

A simple classic pot pie using Knorr Chicken Stock Cubes to give depth of flavour.

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Preparation

Preparation:
- Pre-heat oven to 180ºC
- Peel and dice the onions, carrots and wash and slice the leeks
For the filling:
- Add the diced chicken into a saucepan then cover with the cold water and add the Knorr Chicken Stock Cubes.
- Bring the pan to a simmer then cook for 10 minutes then remove from the heat.
- Remove the chicken from the stock then return to the heat. Bring to the boil and allow to reduce slightly then whisk in the Knorr Béchamel and simmer for 2 minutes then remove from the heat and allow to cool.
To finish the pie:
- Sweat the vegetables in the butter until they just start to soften then add to the chicken and mix into the sauce.
- Spoon the chicken mix into serving dishes and top with the puff pastry.
- Brush each pie with egg wash then bake for 30 minutes or until the pastry is golden and crisp.