Try this recipe for a hotb chicken pot pie with only a few ingredients, peas, chicken, flour and butter
- Preparation time
- Cooking time
- Recipe category Brunch
- Recipe yield 4
Melt half the butter in a pan. Whisk in the flour and cook, whisking constantly, until bubbling. Whisk in the stock and bring to a boil. Cook for 2-3 minutes, then remove from the heat and allow to cool for 5 minutes.
Whisk the cream into the thickened mixture and season to taste with salt and pepper. Set aside.
Heat the oven to 220°C (200° fan) 425°F gas 7. 4 Heat the remaining butter in a frying pan and cook the onions and carrots over a low heat until tender. Remove from the heat and stir in the chicken and peas.
Add the chicken mixture to the cream sauce and stir well. Spoon into 4 individual pie dishes.
Divide the pastry into quarters. Roll out each piece on a floured surface, slightly larger than the pie dishes. Trim off the excess pastry and use to line the edges of the pie dishes.
Dampen the pastry rims with a little water and cover with the pastry lids. Press the edges together to seal. Brush with egg yolk and cut a hole in the top of the pies to allow the steam to escape. 8 Bake for about 25 minutes until the pastry is crisp and golden.