Date posted: 23/04/2018

Farmstead one-skillet chicken pot pie

  • Serves 6
  • Timing: 50 mins
Votes: 2 Average: 5


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


  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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