CHICKEN POT PIE

INGREDIENTS:

• 750g Chicken Breast / Chicken Thigh Diced

• X1 Puff Pastry Roll

• 600g Mushrooms

• 600g-800g Microwavable Mixed Veg

• X1 Medium White Onion

• 400ml Stock (any)

• X2 284g Cream Cheese Tubs

• X1 186ml Double Cream Tub

• 25g Butter

• X1 Egg

• X1 Tablespoon Mustard

• X1 Tablespoon Plain Flour

• X1&1/2 Teaspoon Oregano

• X1 Teaspoon Thyme

• X2-X3 Teaspoons Paprika

• X1 Teaspoon Salt

• X1 Teaspoon Pepper

• X4 Tablespoons Groundnut Oil

​

COOKING:

1. For the vegetables: Microwave veg according to packet instructions while cooking chicken and set aside. Slice mushrooms and set aside. Dice onion and set aside.

2. For the chicken: Add 2 tablespoons of groundnut oil into a pan or wok on a medium to high heat. Wait till pan is hot. Add the diced chicken pieces along with salt, pepper, and chilli flakes. Cook for 6-8 mins. Remove from pan or wok to a bowl.

3. Making the sauce: Add 2 tablespoons of groundnut oil to the pan or wok on a medium to high heat. Add diced white onion and fry till translucent. Add the sliced button mushrooms and cook until mushrooms sweat and onions are golden. Now add X2 286g tubs of cream cheese, X1 184ml pot of double cream, 400ml of stock, and 25g of butter. Mix till combined. Sieve plain flour into sauce to avoid lumps, and mix till combined.

4. Seasoning & Spicing: Add the oregano, thyme, paprika, and mustard to sauce. Mix till combined.

5. Combine: Add the mixed veg and chicken to the sauce. Mix and season if necessary.

6. Pastry Up: Place mixture in medium - large oven proof dish. Place puff pastry on top of dish covering edges, crimp for added touch. Beat one egg and brush on top of pastry. Cut two slits into pastry to help steam release.

7. In The Oven: Put the pie in the middle tray of a preheated oven at 180-200 degrees, on grill option for 10-15 mins.