Chicken and Root Veg Pot Pie with Crispy Puff Pastry

Low Calorie
Meat
Contains Dairy
Chicken

Savor the heartwarming embrace of tender chicken combined with nutritious root vegetables, all cocooned in a flaky puff pastry. An ode to traditional English cooking, this dish delivers comfort and flavor in every bite.

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Nutrition Per Serving

Calories 594
Carbs 50.2g
Fat 24.2g
Fibre 4.6g
Protein 39.2g
Sugar 7.6g

Reviews

4.8

5 reviews

Follow the recipe steps below or

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0.0 min
Preheat the oven to 180C and boil the kettle to make the stock - you will need 500ml of water per stock cube.
0.5 min
Coarsely chop the chicken breast.
1.5 min
Chop the potato, sweet potato, carrot and turnip.
4.0 min
Finely chop the fresh thyme.
4.5 min
Add the potato, sweet potato, carrot, turnip and pearl onions to the stock; cover, and simmer on low heat.
8.0 min
Add flour into a bowl and gradually add milk; stirring continuously.
10.0 min
Add the chicken and cook through.
14.0 min
Remove the chicken and vegetables from the chicken stock with a slotted spoon and set aside.
15.0 min
Whisk and ensure the milk is well blended with the flour.
15.5 min
Gradually pour in the milk mixture to the chicken stock in small amounts and cook until thickened slightly; stirring frequently.
17.0 min
Add the chicken and vegetables back to the pan.
17.5 min
Add the thyme and paprika and season with salt and pepper and continue to cook over a low heat.
18.0 min
Lay the puff pastry sheets onto a baking tray lined with baking paper.
18.5 min
In a small bowl, whisk the egg.
19.0 min
Brush the pastry with a bit of the egg wash.
20.0 min
Place the baking tray into the oven and allow to bake until the pastry has browned.
26.0 min
Distribute the pie mixture among serving bowls.
27.0 min
Remove the pastry from the oven and place a piece on top of each of the bowls.