Ingredients

2 tablespoons olive oil
2x onions, chopped finely
2x carrots, diced
2x celery stalks, diced
2x garlic cloves, crushed
700g diced chicken breast (or beef blade steak)
2 tablespoons plain flour
1 cup passata sauce
1.5 cups water
1x chicken stock cube
1/2 cup frozen peas
1 sheet puff pastry
1x egg, lightly whisked

Method

1. Preheat oven to 140C and chop vegetables as required
2. Heat half the oil in a frying pan over moderately high heat, add carrot, onion, celery and garlic to pan and cook until soft
3. Transfer mixture to an ovenproof dish
4. Combine chicken and flour in a plastic food bag. Shake until chicken is evenly coated in flour
5. Fry in pan over high heat until browned. Remove from heat and add to vegetable mixture, stirring to combine
6. Add pasta, water, and stock to pan and bring to boil
7. Pour sauce over chicken & veg mix
8. Cover and bake for approximately 45minutes, stirring halfway
9. Remove from oven and stand for 15 minutes
10. Increase oven temperature to 400F/200C
11. Add peas and salt/ pepper to taste
12. Separate mixture evenly into 4 pie pots
13. Using edge of plate as stencil, cut pastry into circle templates and add to the top of each pot pie
14. Brush egg mix onto of pastry and back for a further 10-15 minutes until brown
15. Serve and enjoy.

Suggestions

1. Preheat oven to 140C and chop vegetables as required
2. Heat half the oil in a frying pan over moderately high heat, add carrot, onion, celery and garlic to pan and cook until soft
3. Transfer mixture to an ovenproof dish
4. Combine chicken and flour in a plastic food bag. Shake until chicken is evenly coated in flour
5. Fry in pan over high heat until browned. Remove from heat and add to vegetable mixture, stirring to combine
6. Add pasta, water, and stock to pan and bring to boil
7. Pour sauce over chicken & veg mix
8. Cover and bake for approximately 45minutes, stirring halfway
9. Remove from oven and stand for 15 minutes
10. Increase oven temperature to 400F/200C
11. Add peas and salt/ pepper to taste
12. Separate mixture evenly into 4 pie pots
13. Using edge of plate as stencil, cut pastry into circle templates and add to the top of each pot pie
14. Brush egg mix onto of pastry and back for a further 10-15 minutes until brown
15. Serve and enjoy.

Calories484
Carbs29
Fat13
Protein59
Serving1
Quantity6

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