Chicken Pot Pie


Serves 4

Ready in 45 minutes


Vegetable oil                            ¼ cup                          

Large onion, diced                    1

Cloves of garlic, crushed                       4                                 

Fresh Ginger, minced               1 tbsp.

Fresh Green chilli, minced        1                                 

Carrot, peeled & diced              1 cup

Celery, diced                            1 cup                           

Leeks, thinly sliced                   1 cup

Chicken Breast Fillet, 2cm cubes             1 kg                 

Butter                                      2 tbsp.

Cake flour                                 3 tbsp.                         

Milk                                          1 L

Cream                                      1 cup                           

Salt                                           To taste

Freshly ground black Pepper     To Taste                       

Ready roll puff pastry                250 g

1 Egg, Beaten with 1 tbsp. water


In a large heavy based pot, heat the oil over medium high heat.  Add the onion and sauté until translucent.  Add the garlic, ginger and chilli, sauté for 2 minutes more.  Reduce the heat to low and add the carrots, celery, leeks and butter.  Sweat for 10 minutes until the vegetables are tender. 

Add the chicken breast fillet cubes and the cake flour.  Stir well to combine. 

Add the milk and the cream and bring to a gentle simmer, stirring regularly.  Cook for 10 minutes until the sauce thickens.  Taste and correct seasoning with salt and freshly ground black Pepper.

Fill a deep oven proof dish with the filling.  Roll the puff pastry over the top and crimp the pastry over the edges of the dish. 

Make a small incision in the centre of the pastry to allow steam to escape while baking. 

Brush the top of the pastry with beaten egg.

Bake in a pre-heated oven @ 220°C for 20 minutes.

Serve piping hot  

Image: Eat This