When the weather is like this, one of my favourite things to make is Chicken Pot Pie. It’s so comforting and delicious, it’s the perfect gloomy Autumn day meal for the family.
40g all-purpose flour
80g chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
600g chicken broth
700g cut-up cooked chicken or turkey
280g frozen peas and carrots
1 package of shortcrust pastry, as directed on box
- 1 In a saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
- 2 Heat oven to 220°C. Roll 1 pie crust into 13-inch square. Ease into ungreased glass baking dish. Pour chicken mixture into pastry-lined dish.
- 3 Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
- 4 Bake about 35 minutes or until golden brown.