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Plated meal

Chicken and Root Veg Pot Pie with a Crispy Puff Pastry Topping

  • Low Calorie
  • Meat
  • Contains Dairy
  • Chicken

All of the comforting flavours of chicken pot pie but with the extra goodness and nutrition of root vegetables - without the hassle of making pastry!

Nutrition Per Portion

  • Calories

    591

  • Carbs

    49.6g

  • Fat

    24g

  • Fibre

    4.2g

  • Protein

    39g

  • Sugar

    7.5g

  • 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 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.

  • Ingredients

    Eggs

    whisked

    Puff Pastry

    Fresh Thyme

    finely chopped

    Milk

    Plain Flour

    Chicken Breast

    chopped

    Pearl Onion

    Turnip

    chopped

    Carrot

    chopped

    Sweet Potato

    chopped

    Potatoes

    chopped

    Chicken Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 250ml per person

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Reviews (1)

Verified

5 out of 5 stars
Taste
Portion Size
Ease of cooking

This pie is really good,

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