Last night I made Stay at Home Mum’s Chicken Pot Pie. It was really tasty. When I have made pies in the past I have cheated and used simmer sauces as a base. I now realize how simple it is to make a delicious tasting pie from scratch.
My pie was not as pretty as SAHM’s. 
Chicken Pot Pie
- 2 Chicken Breasts diced or 500 grams chicken mince
- 1 brown onion diced finely
- 1 tablespoon crushed garlic
- 200 grams bacon rashers cut finely
- 1 cup frozen vegetables
- 1 sheet puff pastry
- 3/4 cup grated cheddar cheese
- 1 x 375ml tin evaporated milk
- cornflour
- salt and pepper to taste
In a heavy based saucepan, fry off the garlic, onion and bacon until cooked through. Add the chicken breast and cook for about 3 – 4 minutes or until cooked through. Stir in the frozen vegetables and the milk and the grated cheese, cook for about 5 – 7 minutes or until the vegetables are tender (stir often). Season according to your taste. Dissolve about a teaspoon of cornflour in a tablespoon of warm water to make a paste and add until you get the desired consistency – like a thick soup.
Pour the mixture into a Pie dish and add the puff pastry. Cook in a hot oven for about 20 minutes or until the puff pastry is nice and brown. Serve with a garden salad.
Credit: Stay at Home Mum
Recipe Hints and Tips:
- The chicken pot pie mixture can be frozen (minus the pastry). Seal in a ziplock bag for up to three months.
- Chicken mince can be used instead of chicken breasts
Recipe Credit: Stay at Home Mum
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