We have all had them before from our local pub, these wonderful little chicken pot pies can be made as 1 large pie or in individual little pots or bowls.
What you need
1 cup potato cubed small
1 cup chopped onion
1 cup celery, diced
1 cup chopped carrot
1 cup frozen peas
75ml melted butter
500ml chicken stock
125ml pouring cream
Salt and pepper to taste
4 cups cubed cooked chicken
Pastry (supermarket frozen)
In a pot on a medium heat melt the butter. Add the potato, celery, onions and carrots and cook, stirring continuously for about 10 minutes or until the onion is transparent.
Add the flour, mix well and cook for a minute or 2. Add the chicken stock, cream and milk and stir until it is well combined and begins to thicken.
Season with salt and pepper, add the chicken and combine everything well.
The mixture should be fairly thick and bubbles should be popping gently on top.
Remove from the heat and pour into a casserole dish.
Top with the thawed pastry, wash with a little milk, cut slits to allow the air out and bake in a hot 200 Celsius oven for 45 minutes or until the pastry is golden brown.