Chicken & Vegetable Pot Pie
A simple classic pot pie using Knorr Chicken Stock Cubes to give depth of flavour.
Autumn
Winter
Summer
Spring
Main courses
Ingredients
Chicken & Vegetable Pot Pie
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+
£55.23
Preparation:
Onions
/g
200.0 g
0%
Carrots
/g
200.0 g
0%
Leeks
/g
200.0 g
0%
For the filling:
Chicken thigh, skinless & boneless
/kg
1.0 kg
0%
Water
/ml
800.0 ml
0%
Knorr Chicken Stock Cube
/g
20.0 g
0%
KNORR Bechamel Sauce Mix (as sold)
/g
150.0 g
0%
Butter
/g
50.0 g
0%
To finish the pie:
Puff pastry
/g
300.0 g
0%
Egg
/pc
1.0 pc
0%
/
Preparation:
-
Onions 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
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.
