is a firm staple meal in my house. It is loved by both my hubby and children alike and is so tasty and delicious.
You can even make up the filling and freeze it for an easy meal another night!
In a heavy based saucepan, fry off the garlic, onion and bacon until cooked through.
Add the chicken breast and cook for about 3 – 4 minutes or until cooked through.
Stir in the frozen vegetables and the milk and the grated cheese, cook for about 5 – 7 minutes or until the vegetables are tender (stir often).
Season according to your taste.
Dissolve about a teaspoon of cornflour in a tablespoon of warm water to make a paste and add until you get the desired consistency – like a thick soup.
Pour the mixture into a Pie dish and add the puff pastry.
Cook in a hot oven for about 20 minutes or until the puff pastry is nice and brown. Serve the chicken pot pie with a garden salad.