Chicken Pot Pie
Serves 4
Ingredients
- 1 Tbsp. vegetable oil
- 1/2 cup chopped bacon (about 4 slices)
- 1/2 cup sliced mushrooms
- 1/2 leek*, finely chopped
- 4 boneless, skinless chicken breast halves (about 100g ea.), cut into bite-size pieces
- 1/2 cup boiling water
- 1/4 cup cream
- 1/2 cup frozen green peas, thawed
- 1 Continental Stock Pot - Chicken
- 3 Tbsp. Best Foods™ Real Mayonnaise
- 1 frozen puff pastry sheet, thawed according to package directions
- 1 egg, lightly beaten
Method
Preparation time: 15 minutes
Cook time: 1 hour
- Preheat oven to 200°c. Spray 30cm baking dish with no-stick cooking spray; set aside.
- Heat oil in large saucepan over medium heat and brown bacon, stirring occasionally. Stir in mushrooms and cook, stirring occasionally, until mushrooms start to soften, about 5 minutes.
- Stir in leek and chicken. Cook covered over medium-low heat, stirring occasionally, 5 minutes.
- Stir in boiling water, heavy cream, peas, Continental Stock Pot - Chicken and Best Foods™ Real Mayonnaise.
- Reduce heat to low and simmer uncovered, stirring occasionally, until chicken is thoroughly cooked and liquid starts to thicken, about 7 minutes. Turn into prepared baking dish and let cool 5 minutes.
- Cover with pastry sheet, pressing edges to seal. Brush with beaten egg. Bake until pastry is golden brown, about 35 minutes.
*Substitution: Use 1/4 cup chopped onion.
Serve, if desired, with garlic mashed potatoes, roasted vegetables and a salad.
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