December 15, 2010

Chicken pot pie

Step 1: Make the filling. I used chopped pea shoots, carrots, potatoes, chicken breast, and onion in a bechamel sauce. I lightly cooked the vegetables in a saucepan until soft before adding to the filling.

Step 2: Make the shortcrust pastry ahead of time (you need to chill it before use) and place on top of the filling. Brush with beaten egg.

Step 3: Bake at 200°C for 50 - 60 minutes until golden brown.

Step 4: Serve hot and enjoy. It keeps for a couple of days in the fridge (just reheat in the oven or microwave before serving).

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