Chicken Pot Pie Recipe

This is one of the more complicated recipes from the guide. Maybe the one with the most ingredients ... it really needs a lot but is very delicious!

Chicken Pot Pie for 4 (640kcal/portion)

300g chicken breast
100g onions
100g carrots
100g potatoes
60g frozen peas
60g champignons
2 tbsp oil
3 tbsp flour
30g  butter
200ml milk
100ml cream
800ml meat broth
160g flaky pastry (frozen)
1 egg yolk
fireproof molds - 1 per person

1. Peel the onions and remove stem, peel the carrots and potatoes. Clean the mushrooms.
2. Cut onions and mushrooms into quarters. Dice carrots and potatoes into 1cm pieces. Dice the meat into 1cm pieces.

3. Heat oil in a big pan over modereate heat. Add onions, carrots, potatoes and stir fry for a minute.

4. Add mushrooms and meat and fry. Add salt and pepper to your taste.

5. When the meat is starting to change colours, add the butter and let melt.
6. Add flour and let it sweat for a short roux.

7. Add the broth and boil up over moderate heat. Reduce to low heat and let simmer for 15 minutes until half of the liquid has vaporized.
8. Add milk and cream and increase to moderate heat again.

9. After it has boiled up again, add the peas and taste with salt and pepper. The filling is done now.

10. Preheat your oven to 200°C.
11. Take the flaky pastry out of the freezer and let thaw for 10 minutes.
12. Coast the pastry a little. Place one of your fireproof molds upside down on the pastry. Cut it ca. 1cm bigger than the mold.
13. Whisk egg yolk in a little bowl.
14. Pour filling into the molds. Brush egg yolk on the mold's edge. Place pastry on top and press a little. Brush left over egg yolk on top.
15. Place the pot pies in the oven for 10 minutes. Take out and done!

16. Enjoy your meal!