Creamy Chicken and Rice pot pie

Name: Creamy Chicken and Rice pot pie
Cuisine: Kenyan
Ingredients: 1 cup precooked rice; 1 chicken breast, cooked and shredded; 1/4 cup butter; 1/4 cup AP flour; 1/2 cup chicken stock; 1/4 cup heavy cream; 1/2 cup Mixed vegetables; Puff pastry

Joshua Obaga @cook_9642965

Creamy Chicken and Rice pot pie

Joshua Obaga @cook_9642965

Saved

Ingredients

1 cupprecooked rice
1chicken breast, cooked and shredded
1/4 cupbutter
1/4 cupAP flour
1/2 cupchicken stock
1/4 cupheavy cream
1/2 cupMixed vegetables
Puff pastry

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Steps

1

In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
2

Stir in chicken and mixed vegetables and rice. Remove from heat. Spoon chicken mixture into ramiken. Top with puff pastry; seal edge and flute. Cut slits in several places in top crust.
3

Preheat oven to 200C. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.