Quick Chicken Pot Pie
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(12)
Ingredients
4 servings
- 1 sheet puff pastry (25cm x 25cm / 10" x 10"), thawed)
- Oil spray
- 2 tbsp butter
- 400 g/13oz chicken thigh fillets (or tenderloin or breast), cut into small bite size pieces)
- 1 onion (small, brown, white or yellow), diced)
- 2 garlic cloves (, minced)
- 2 bacon rashers (, diced)
- 1/4 cup marsala (or dry sherry, port or white wine) (see notes)
- 2 tbsp plain flour
- 2 cups frozen mixed peas (, corn and carrots, thawed)
- 2 cups small broccoli florets (see notes)
- 2 cups milk (full cream or low fat)
- 1/2 cup grated cheese (any cheese that melts. I used tasty)
- 1/4 tsp salt (plus more to taste)
- Black pepper
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Preparation
Step 1
Preheat oven to 200C/390F. Lightly spray baking tray with oil.
Step 2
Cut puff pastry into 4 pieces and place on baking tray. Bake for 15 minutes until puffed and golden. Remove from oven and set aside.
Step 3
Meanwhile, melt butter in large pan over high heat.
Step 4
Add onion and garlic cloves and sauté for 1 minute.
Step 5
Add bacon and chicken and cook for 2 to 3 minutes until chicken is lightly browned but still not cooked through inside.
Step 6
Add marsala and cook for 30 seconds to allow the alcohol to cook out. Most of the marsala should evaporate.
Step 7
Add the broccoli, peas, corn and carrots and stir to combine.
Step 8
Sprinkle the flour over and add milk, stirring to dissolve the flour into the milk.
Step 9
Bring to simmer then stir through cheese, salt and pepper. Adjust salt to your taste.
Step 10
Simmer, stirring for 30 seconds to 1 minute until the sauce is thickened, then remove from heat.
Step 11
To serve, divide the chicken filling between 4 plates and top with a piece of puff pastry.
Step 12
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