Chicken Pot Pie

For 2 servings

• olive oil1 tbsp
• chicken breast, diced1
• onion, chopped1/2
• carrot, diced1
• celery stick, diced1
• plain flour2 tbsp
• chicken stock250 ml
• milk50 ml
• frozen peas75 g
• salt and pepperto taste
• ready rolled puff pastry1 sheet
• egg, beaten (for glazing)1

1. 1

   Preheat the oven to 200°C (fan 180°C).

2. 2

   Heat the olive oil in a large pan over medium heat. Add the chicken and cook for 5 to 6 minutes, stirring occasionally, until browned on the outside.

3. 3

   Add the onion, carrot and celery and cook for 6 to 7 minutes until softened.

4. 4

   Sprinkle in the flour and stir well to coat the vegetables and chicken, this will help thicken the sauce.

5. 5

   Gradually pour in the chicken stock, stirring constantly to avoid lumps. Add the milk and stir well.

6. 6

   Simmer for 8 to 10 minutes, stirring occasionally, until the sauce has thickened and the chicken is cooked through with no pink in the middle.

7. 7

   Stir in the frozen peas and season with salt and pepper.

8. 8

   Transfer the filling to an ovenproof dish. Cut the puff pastry slightly larger than the dish and lay it over the top, pressing the edges to seal against the dish.

9. 9

   Brush the pastry with the beaten egg and cut a small slit in the middle to let steam escape.

10. 10

    Bake for 20 to 25 minutes, until the pastry is puffed and golden brown.