Chicken Pot Pie

Name: Chicken Pot Pie
Total time: 7200 s
Yield: 6 servings
Cuisine: British
Ingredients: 1 tsp salt; 1 tsp oregano (or mixed herbs); 4 cups butter; 1 chicken stock; 1 tsp ground black pepper; ready rolled pastry; 3 cups plain flour; 3 cups milk (or carnation cream); 2 chicken breasts shredded or diced; 1 onion finely chopped

Tanzcooks @tanzia_cooks

London

Made chicken pot pie for iftar (the time you break your fast during Ramadan) for the first time ever. It was so quick and easy to prep.

Tanzcooks @tanzia_cooks

London

Made chicken pot pie for iftar (the time you break your fast during Ramadan) for the first time ever. It was so quick and easy to prep.

Saved

Ingredients

2 hours

6 servings

1 tspsalt
1 tsporegano (or mixed herbs)
4 cupsbutter
1chicken stock
1 tspground black pepper
ready rolled pastry
3 cupsplain flour
3 cupsmilk (or carnation cream)
2chicken breasts shredded or diced
1onion finely chopped

Saved

Steps

2 hours

1

To make the white sauce, heat 3 cups of butter until it is fully melted. Then add 3 cups of plain flour and mix it well with the butter until it doesn’t stick to the pan
2

Gradually add milk to the pan the until the white sauce is mixed properly to the consistency you want. It is preferred to keep the sauce runny as it thickens in the oven
3

In a black pot, heat 1 cup of butter until it is melted
4

Add the onion and fry it until it is lightly golden. Pre heat the oven at gas mark 7.
5

Add your chicken breast, salt, pepper, oregano (or mixed herbs), and chicken stock and mix it all well. Let the chicken breast cook then turn off the gas.
6

If the chicken is diced then shred the chicken using a spatula or 2 forks. After that, mix the white sauce with your chicken
7

Pour the chicken mixture in an oven tray then put the ready rolled puff pastry on top. Trace around your tray so you can get rid of extra pastry
8

Poke holes in the pastry to allow the heat to go through then leave the tray in the oven for 30-40 minutes