Today I had some cooked chicken left in the fridge so I decided to make some chicken pot pies.
I haven’t done these for a long time and we had been out for the day so I was feeling a bit tired.
However I got some onions chopped and fried, made the sauce, rolled the pastry and brushed the egg wash on…
Popped them in the oven and…
Oh dear, the pastry just stretched and drooped.
Not what I hoped for!
But it was what we had for dinner so it got dished up.
The end result may not have LOOKED good but…
It did TASTE good! 😀 (look – empty plates!)
Just in case you would like to try and do better than me the recipe is as follows:
To Serve 4:
- ½ pack of ready made shortcrust pastry
- 1 onion, finely chopped
- 1 cooked chicken breast
- 1 cup of mixed frozen veggies
- 2 tablespoons of flour
- 1 Knorr herb infusion pot
- Milk to make the sauce (just add until the right consistency is reached)
- Some butter or oil for frying
Soften the onions in the oil / butter add the flour and Knorr herb pot and make up to a creamy sauce over a low heat by adding the milk slowly and stirring to prevent lumps.
Add the veggies and chicken.
Taste and add seasoning to taste.
Put into your ovenproof dishes and top with the rolled pastry.
Brush with egg wash and bake in the oven at 200 °C (390 °F) for 20 minutes.
Hopefully your pots will look much better!