This is one of our favourite Saturday Night meals – Chicken Pie in a Pot, it’s loosely based on the Chicken, Mushroom and Bacon recipe from Nigella’s Express Cook book but we’ve heavily adapted it for us.
2 Chicken Breasts
1 Large Onion
Handfull of Button Mushrooms
1 Red Pepper
1 Tablespoon all purpose (plain) flour
1/2 pint of chicken stock
Pinch of Salt
1 Tea Spoon of Ground Thyme
Ready Rolled Puff Pastry Sheet
How to make
Preheat an oven to 200C
Cut the chicken breasts into small pieces and straight into a bag I use scissors to save time and washing up. Then chop up the onion, mushrooms and peppers and lightly fry them in a pan with some olive oil. In the bag with the chicken add the flour, salt, pepper and thyme – close the bag up and shake!
Once the onions, mushrooms and peppers are sautéed add the chicken flour mix to the pan and brown. Once the chicken starts to colour pour in the chicken stock and stir and then leave to thicken for the amount of time it takes to do the next step.
With the puff pastry unroll and cut some 1cm ish strips. We use our Le Creuset Soup Bowls
and for the kids the Le Creuset Ramekins to cook the chicken pie in a pot and first off you put the thin strip of puff pastry around the lip of the pot. Roughly cut out a circle of puff pastry to go on top of the pot.
Fill the pots with the chicken from the pan and then add the circle of pastry to the top pressing down the edges to seal.
Place the chicken pie pots in the oven for 20 minutes and then eat. We always eat ours with mixed seasonal veg.
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