Chicken Pot Pie

Prep. 15 mins

Cooking 35 mins

Serving 2

International

INGREDIENTS Measurements

1 tablespoon butter

1 tablespoon oil

1/2 cup Shallot

1/2 kilo boneless skinless chicken breast, cubed

Salt and Pepper

2 tablespoons flour

1/4 cup diced carrots (boiled half cooked)

1/4 cup peas (boiled half cooked)

1/2 cup chicken broth

1/2 cup cooking cream

1 tablespoon fresh thyme

2 puff pastry sheets

1 egg, beaten

Melt butter and oil in a skillet over medium heat.
Add onion and stir gently for about 3 minutes or until softened.
Add chicken, mix with the onion, season with salt and pepper, and simmer until chicken changes color, stirring from time to time.
Sprinkle the flour over the mixture while stirring and then add the carrots and peas.
Pour the broth over the chicken mixture and let reach a boil, then reduce the heat and simmer for about 7 minutes to allow the flavors to combine.
Add thyme and cooking cream and stir to combine and leave for about 5 minutes.
Roll puff pastry on a lightly floured surface, Cut into circles to cover the oven molds.
Divide the chicken mixture between molds, top with puff pastry.
Brush the pastry with egg, bake until is puffed and golden brown for about 20 minutes.
Serve warm.