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Chicken Pot Pie Casserole

4 - 6

Serves

30 minutes

Prep Time

35 minutes

Cook Time

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Ingredients

Chicken Pot Pie Casserole

  • 2 tablespoons cooking oil
  • 30g butter
  • 2 carrots - peeled and cut into a small dice
  • 2 celery stalks - cut into a small dice
  • 1 onion - diced
  • 3 cloves garlic - crushed
  • 1/2 teaspoon each: garlic salt, black pepper
  • 1/2 cup flour
  • 2 cups chicken stock
  • 1 cup milk
  • 1/2 cup cream
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 1 cooked roasted chicken - cut into chunks
  • 1 cup frozen peas - thawed
  • 1 sheet puff pastry
  • 1 egg - whisked with 1 teaspoon water

Method

Chicken Pot Pie Casserole

  • Preheat the oven to 200oC (180oC fan bake).
  • Melt the oil and butter together in a large frying pan.
  • Sauté the carrot, celery and onion for 5 minutes. Add in the garlic, salt and pepper and cook for a further minute.
  • Stir through the flour and cook for another minute.
  • Gradually add in the chicken stock, milk and cream, constantly stirring until the sauce thickens.
  • Stir through the thyme, bay leaves, chicken and peas. Heat through.
  • Tip the mixture into an oven proof dish.
  • Cut the pastry sheet into small strips and cover the pie.
  • Brush the pastry with the egg mixture and bake for 30 - 35 minutes or until the pastry is golden brown.