It feels so great to be back in the kitchen and back to updating the blog. There are lots of exciting things happening at my day job but it means I’ve been getting home later and later each night. Luckily, I have a wonderful husband who is willing to help with meals here and there when I stubble through the door completely exhausted. But it seems that those late night will hopefully be fewer and farther between now and I can get back to my love of cooking and baking. I seriously haven’t cooked or baked a decent meal in about 4 months! Oh kitchen how I’ve missed you so!
This is a great recipe for a chilly night. The ingredients are typically found in your fridge and pantry and the measurements are very flexible. It is also ideal to make with leftover roast chicken and any vegetables you have in the fridge.
I love this meal because it is simple, flavorful and is so very comforting. Each bite is packed with chicken, nice big chunks and not like the weird chewy cubes you get in a store bought chicken pot pie. You can also prepare the filling in a large casserole dish, top with the pastry and pop in the oven – who doesn’t love a one dish meal?!?!
I hope you enjoy!
Cooking time: 30 min for chicken, 20 minutes for filling, 20 minutes for pie – appx. 1 hour total
(For UK measurements see Tips, Conversions and Substitutes page)
2-3 chicken breasts
1 large potato – peeled and diced into small cubes
3 carrots – peeled in diced into small cubes
1 large onion – roughly chopped
1/2 bowl frozen peas – thawed in warm water
1/4 cup flour (or 1/4 mug full or 60 ml)
1 c (or 1 mug full or 235 ml) milk
2 c (or 2 mugs full 470 ml) chicken stock (I used stock cubes prepared as the package states)
Extra Virgin Olive Oil
Salt and Pepper
Pre-rolled puff pastry
- Preheat the over to 350 F or 160 C.
- Place the chicken on a baking sheet and coat with extra virgin olive oil and salt and pepper. Roast for appx 30 min until chicken is cooked through.
- While the chicken is cooking, dice your veggies and defrost the peas. You can also heat up your chicken stock.
- When the chicken is done, leave it to cool.
- In a large skillet, put in a bit of oil and a knob of butter in the pan and put over medium heat.
- Pour the onions into the skillet and cook the onions down until they are translucent. Do not let them burn, turning the temperature down if necessary.
- While the onions cook, tear up the chicken and set aside.
- Add the remaining veg (peas, carrots and potatoes) to the skillet.
- Add the flour and stir – cook 1 min.
- Add the milk, stock and chicken and simmer for 10 minutes to thicken. Make sure you stir occasionally and check the heat so that it does not stick to the bottom of the pan.
- Salt and pepper to taste.
- Pour the filling into a deep casserole dish (I used 8x6inx2in).
- Unroll the puff pastry and lay over the dish. Trim the extra pastry away. (Don’t waste the extra bits! Use it for something else).
- Cut slits in the pastry to allow steam to escape.
- Bake in the oven for 20 minutes at 375F or 200C.
- Allow to cool for 5-10 minutes and serve. Enjoy!