Chicken Pot Pie

Forget those frozen pies! A creamy, savoury home baked Chicken Pot Pie recipe for one with tender chicken and vegetables underneath a buttery, flaky crust, – the ultimate comfort food.

1. If you’re making your own pastry then Combine the flour, salt and sugar in a bowl. Add the butter & water, mixing the dough until its ready to knead.  Pop the dough into the fridge for 30 minutes to chill & set.
2. If your using the already prepared pastry, (nice one me too!)  double check its thawed and go straight to the Chicken Filling bit!

For the Chicken Filling 

1. Gently melt the butter over a medium heat in a frying pan or skillet. Add the chicken and onions and sauté gently for 5-7 minutes until the onions are soft. Add flour & salt to the chicken mixture, stirring for about 2 minutes until it becomes lightly golden.
2. Add the chicken stock & milk (or low fat cream) whisking constantly for 3-4 minutes, until the mixture thickens, – don’t take your eye off the ball here! Reduce everything to a low heat, simmer for 5 minutes.  Add the veggies and herbs, (thyme OR basil) and season with salt & pepper to taste.
3. Add the mixture to a small pie or casserole dish, 5 inch ramekin dish or anything similar. using around ¾ of the puff pastry or the rolled out pastry you’ve made, line the bottom of the dish
4. Pour in the chicken mixture and cover with the remaining pastry, cutting small vents in the top of the dough to let the steam escape when its cooking.
5. Brush the top of the dough with the egg yolk mixed with 1 tablespoon of water. Place the dish on a baking sheet and bake in a preheated oven (375 degrees) for around 35 minutes, letting it cool for at least 5 minutes before eating.

Cooks Tip: Looking to cut calories? Leave out the bottom pastry layer & just add pastry on top of the filling and freeze your left over pastry for another time.

Recipe adapted and tested from TABLE FOR ONE recipe book, ‘Perfectly portioned meals for the single cook’