Name: Chicken Pot Pie
Total time: 50 min
Yield: 4
Ingredients: 40 g Butter; 120 g Onion; 80 g Celery; 120 g Carrot; 8 g Garlic; 40 g Flour; 400 ml Chicken broth; 150 ml Milk; 2 g Dried thyme; 6 g Salt; 2 g Black pepper; 600 g Cooked chicken breast; 120 g Frozen peas; 300 g Puff pastry; 1 un Eggs

Method

Soften onion, celery, carrot and garlic in butter. Stir in flour for 1 minute.
Whisk in chicken broth and milk until thick. Add thyme, salt and black pepper. Fold in cooked chicken breast and frozen peas.
Tip into a baking dish. Cover with puff pastry, trim, and brush with beaten egg.
Bake at 200C for 25 to 30 minutes until the pastry is golden and the filling bubbles.

Shopping tip

Massa folhada frozen is in every freezer aisle. Frango assado from the counter or leftover roast. Ervilhas congeladas. This is a creamy American pie, not Portuguese empadao de frango.