This Chicken Pot Pie recipe is a firm staple meal in my house.
It is loved by both my husband and my kids alike. It is so tasty and delicious…perfect for those cold winter nights.
In a heavy based saucepan, fry off the garlic, onion and bacon pieces until cooked through.
Add the chicken mince and cook for about 3 - 4 minutes or until cooked through. Roughly dice and return to pot.
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 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.
Recipe Hints and Tips:
- The Chicken Pot Pie mixture can be frozen (minus the pastry). Seal in a ziplock bag for up to three months.
- Chicken mince can be used instead of chicken breasts.
Best of all – you can freeze the chicken mixture in advance, and it can be turned not just into a pie, but add some pasta and you have a fancy pasta dish!