Chicken Pot Pie
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- Prep
- 20 MIN
-
- Total
- 1 HR 35 MIN
-
- Serving
- 4 - 6
Ingredients
- 85 g (6 tbsp) lactose free unsalted butter, softened
- 1 small onion, finely chopped
- 125 ml (½ cup) all-purpose, unbleached flour
- 500 ml (2 cups) Scotsburn 2% Milk
- Pinch of ground nutmeg
- 250 ml (1 cup) chicken broth
- 500 ml (2 cups) frozen mixed vegetables, thawed
- 255 g (1 ½ cups) cooked chicken, diced (approximately ½ a store-bought rotisserie chicken)
- Salt and pepper
- Store-bought shortcrust pastry
Directions
- In a large pan set over medium heat, melt the butter. Add the onion and cook for approximately 2 minutes.
- Sprinkle in the flour and stir well to create a roux. Slowly add the milk and stir well. Add the nutmeg to taste. Pour in the chicken broth, mixed vegetables, and chicken. Adjust seasoning and bring to a boil. Cover and let simmer 10 minutes, or until the vegetables are tender.
- Let cool as you prepare the pastry.
- Place your oven rack on the bottom setting. Preheat oven to 200°C (400°F).
- On a floured surface, roll out the two pastry disks and line a 23-cm-diameter (9-inch) pie dish with one disk. Make incisions in the second pastry disk.
- Place the chicken mixture on top of pastry-lined pie dish. Brush the sides of the pastry with milk, then cover with the second pastry disk. Seal and flute the edges and brush with milk.
- Cook in the oven 50 minutes, or until crust is nice and golden. Let rest 15 minutes before serving.
Products in this recipe
Milk
Always fresh, always delicious, and always an excellent source of calcium, protein and vitamin D.
- Prep
- 20 MIN
- Total
- 1 HR 20 MIN
Baked Chicken Tacos
- Prep
- 10 MIN
- Total
- 25 MIN
Chicken Pasta with Creamy Cilantro Lime Sauce
- Prep
- 30 MIN
- Total
- 40 MIN (+ marinating time)
