This warm, comforting Chicken Pot Pie is perfect for cold and rainy days. With a creamy, flavourful filling loaded with chicken and vegetables, topped with crispy puff pastry, it’s a dish the whole family will love!

Ingredients:

• 3 tbsp butter

• 500g raw chicken, cubed

• 2 shallots (or 1 onion, finely chopped)

• 2 celery stalks, diced

• 2 carrots, peeled and diced

• 1 cup mushrooms, sliced

• Salt and pepper, to taste

• 1 tsp rosemary, chopped

• 2 cups vegetable stock

• 1 cup milk

• 2 tbsp all-purpose flour (optional, for thickening)

• 1 sheet puff pastry

• 1 egg, beaten (for egg wash)

Instructions:

Step 1: Prepare the Filling

1. Melt butter in a pan over medium heat.

2. Add chicken and cook until lightly browned. Remove and set aside.

3. In the same pan, add onion, celery, carrots, and mushrooms. Sauté until softened.

4. Season with salt, pepper, and rosemary.

5. Sprinkle in flour (if using) and mix well.

6. Pour in vegetable stock and milk, stirring continuously until thickened.

7. Return the cooked chicken to the pan and mix well.

Step 2: Assemble & Bake

8. Preheat oven to 200°C (400°F).

9. Transfer the filling into a baking dish.

10. Roll out the puff pastry and place it over the filling.

11. Brush with beaten egg for a golden crust.

12. Bake for 20-25 minutes until golden brown and crispy.

Serving Suggestion:

• Let it cool slightly before slicing.

• Serve warm with a fresh salad or mashed potatoes.

Enjoy your homemade Chicken Pot Pie! 🥧✨