Chicken pot pie

Name: Chicken pot pie
Total time: 7200 s
Yield: 4 people
Cuisine: British
Ingredients: 1 large chicken; 1 roll of puff pastry; 200 g plain flour; 1 egg; 1 tbsp butter; 500 ml whole milk; 1 tsp Dijon mustard; 100 ml white wine; Fresh thyme; Salt; Pepper

rsa_food @south_africa

This is an absolute treat. We served it with a fresh salad and roasted baby portobello mushrooms (garlic butter, chilli paste and fresh thyme)

#MyCookBook #mycookbook #rsa_food

This is an absolute treat. We served it with a fresh salad and roasted baby portobello mushrooms (garlic butter, chilli paste and fresh thyme)

#MyCookBook #mycookbook #rsa_food

rsa_food @south_africa

This is an absolute treat. We served it with a fresh salad and roasted baby portobello mushrooms (garlic butter, chilli paste and fresh thyme)

#MyCookBook #mycookbook #rsa_food

This is an absolute treat. We served it with a fresh salad and roasted baby portobello mushrooms (garlic butter, chilli paste and fresh thyme)

#MyCookBook #mycookbook #rsa_food

Saved

Ingredients

2 hours

4 people

1large chicken
1roll of puff pastry
200 gplain flour
1egg
1 tbspbutter
500 mlwhole milk
1 tspDijon mustard
100 mlwhite wine
Fresh thyme
Salt
Pepper

Saved

Steps

2 hours

1

Preheat oven to 180’C and roast chicken. Once it is cooked, debone and skin the chicken.
2

Prepare the béchamel. Melt the butter and add 3/4 flour, turning it into a roux. Slowly add the milk, mixing the sauce until smooth. Reduce the heat and add the mustard and garlic. Season the sauce. Let the sauce cook on a low heat and stir the wine in. Let the sauce cool.
3

Mix the chicken into the sauce.
4

Roll the pastry out using the remainder flour. Pour the filling into the pastry. Fold the edges over and egg wash the crust. Sprinkle thyme on top before baking.
5

Bake until pastry is golden and cooked through. Let the pie rest and then remove from tin, ready for serving.
6
7

Prepare mushrooms. Roast the mushrooms on 160’C and serve with the pie.
8

Enjoy with a fresh bowl of salad.