Day 19 Chicken Pot Pie

Serves 2

40 min

Butter 1 tbsp	Add to list
Carrots 4 - peeled and thinly sliced	Add to list
Centra Celery 3 stick thinly sliced	Add to list
Centra Plain Flour 4 tsp	Add to list
Chicken Stock 300 millilitre	Add to list
Cooked Chicken 200 g	Add to list
Frozen Peas 50 g	Add to list
Low Fat Milk 150 millilitre	Add to list
Potatoes 200 g peeled and chopped	Add to list
Puff Pastry 1 - 1/3 of a sheet	Add to list
Add all to shopping list

Steam potatoes until tender.
Combine celery and flour in a bowl.
Place butter in pot over medium heat until melted.
Now add the celery and cook for 4 - 5 minutes until celery softens slightly.
Now add the chicken stock and milk and bring to the boil.
Reduce heat and allow to simmer as the sauce thickens.
Add the carrots and peas and allow to simmer for 10 minutes.
Add the potatoes and cooked chicken to the vegetable mixture and simmer until heated through.
Place chicken and vegetable mixture into ovenproof dish and top with pastry.
Crimp edges of pastry with a fork and pierce with fork to allow steam to escape.
Place in oven at 200°C until pastry has browned.