• 3 chicken breasts, diced
  • 4 stalks celery, diced
  • 1 large onion, diced
  • 4 large carrots, diced
  • 1 large potato, diced
  • 1 can of corn
  • 1½ cups frozen peas
  • 2 boxes of chicken broth
  • 4 tbs butter
  • 4 tbs flour
  • 1 package puff pastry sheets
  • 1 egg (for egg wash)
  • Olive oil
  • Salt and pepper

Preheat the oven to 180c

1. Season chicken with salt and pepper. Sauté until cooked through, about 6 to 8 minutes, and set aside.

2. Add a drizzle of olive oil to a large pot and sauté onion, carrots, celery, and potato until softened (about 5 minutes). Season with salt and pepper. Add chicken broth and bring to a boil. Simmer until veggies are softened, about 10 to 12 minutes.

3. Add in corn, peas, and chicken. Simmer for an additional 5 minutes. Once cooked through, strain the veggies but reserve all the broth. 

4. Melt butter in the same pot, add flour to make a roux. Cook the roux for about 5 minutes, until color resembles a pale brown and smells nutty.

5. Slowly add in the reserved broth and whisk, creating a thick gravy. Cook for 10 to 15 minutes until thickened. Once it’s the consistency you prefer, add veggie mix back in and stir everything together.

6. Put the mixture into the bottom of the pie dish and top with the pre-made pastry. Crimp the edges with a fork and put a cross in the center to let out the steam. Paint with egg wash and cook for 20-30 mins or until the pastry is golden and serve.


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