Chicken Pot Pie


  • Olive oil

  • 1 small knob of butter

  • 1 carrot, finely diced

  • 1 celery stick, finely diced

  • 1 leek, finely chopped

  • A few sprigs of thyme

  • 2 chicken breasts, chopped.

  • 1 Kallo Organic Chicken Stock Cube

  • 100ml double cream

  • 1 large bunch of asparagus, woody ends removed

  • Salt and pepper

  • Ready rolled Gluten Free  puff pastry

  • 1 beaten egg

  1. Preheat oven to 180°C.

  2. Heat a large casserole style dish on a medium heat and add a splash of oil along with the butter. Once the butter starts to bubble, add the carrot, celery, leek and thyme and cook, stirring continuously, for 10 minutes until soft but not coloured.

  3. Add the chicken pieces and cook for another 10 minutes.

  4. Dissolve 1 Kallo Organic Chicken Stock Cube in 500ml of boiling water, pour over the mixture and reduce the heat to a simmer.

  5. Simmer for 15 to 20 minutes with a lid on until the chicken is cooked through, then take the dish off the heat and stir in the double cream and asparagus.

  6. Season the pie mixture with a little salt and pepper, then divide into 4 individual pie dishes or oven proof mugs.

  7. Cut out 4 pastry discs big enough to cover your pie dishes and place over the tops, pressing down around the rims. Glaze the top with some beaten egg and place in the oven for 25-30 minutes until the pastry is crisp and golden. Serve with seasonal vegetables or mashed potato.

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