Farmstead one-skillet chicken pot pie

23.04.2018
  • 50 minutes
  • Serves 6

Ingredients

  • Olive oil 15ml
  • Farmstead farm quality chicken breast fillet - skinless 180-200g 700g
  • Everyday Favourites diced onions (frozen product) 25g
  • KNORR Professional garlic puree 20g
  • Gold potatoes, cubed 200g
  • Frozen peas and carrots 200g
  • Everyday Favourites salted butter 60g
  • All-purpose flour 50g
  • Chicken broth 500ml
  • Everyday Favourites white bread & roll mix 1
  • Salt & pepper to taste

Method

  1. Preheat oven to 400˚F/200˚C, gas mark 6
  2. Heat the olive oil over a cast-iron skillet, season the cubed chicken with salt and pepper and fry until no longer pink. Remove chicken and set aside.
  3. To the same skillet, add the onions and garlic. Sauté until translucent.
  4. Add potatoes and sauté about 5 minutes.
  5. Add peas and carrots, and stir again.
  6. Add the butter to the vegetable and allow to melt.
  7. Sprinkle the flour, covering the vegetables, and quickly stir to avoid lumps.
  8. Pour in chicken broth, bring to a boil and simmer to thicken sauce.
  9. Season with salt and pepper. Remove from heat.
  10. Place pie dough over the chicken and vegetable mixture, and seal along the edges of the skillet with your fingers.
  11. Bake for 25-30 minutes or until golden brown
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