Chicken Pot Pie

Nutrition per serve

Ingredients

• 2pcs onion
• 2pcs carrot
• 2pcs potato
• 2clov garlic
• 300g chicken thigh fillets
• 20g country seasoning
• 600g sourdough baby baguettes
• 500ml (2 cups) boiling water
• 23ml olive oil
• 23ml plain flour
• 25g butter

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 200C, fan-forced. Lightly grease a 2L (8 cup) baking dish. Finely chop the onions. Cut the unpeeled carrots and potatoes into 1cm chunks. Crush or finely chop 2 garlic cloves. Cut the chicken into 2cm chunks (see Feed A Crowd). To make the stock, put the country seasoning in a heatproof jug, add 500ml (2 cups) boiling water and stir to dissolve.
2. Step 2 — Brown chicken
   Heat 1½ tbs olive oil in a large frypan over medium-high heat. Cook the chicken, stirring, for 2-3 mins until browned. Remove from the pan with a slotted spoon. Reduce the heat to medium. Add the onion, carrot, potato and half the garlic to the pan, season with salt and pepper and cook, stirring, for 5 mins or until softened.
3. Step 3 — Simmer filling
   Add 1½ tbs plain flour to the pan and cook, stirring, for 1-2 mins until the veggies are coated. Gradually add the stock, stirring constantly to avoid lumps, until combined. Add the chicken and bring to the boil, then reduce the heat to medium and cook for 10 mins or until thickened.
4. Step 4 — Assemble pie
   Meanwhile, thinly slice the bread. Put the remaining garlic and 25g butter in a small saucepan over medium heat and stir until the butter is melted. Remove the pan from the heat. Spoon the chicken mixture into the baking dish. Arrange the bread on top, overlapping the slices. Brush the bread with the garlic butter.
5. Step 5 — Bake and serve up
   Bake the chicken pot pie for 15 mins or until the bread is crisp and golden and the veggies are tender. Divide among plates and enjoy!
6. Step 6 — Feed A Crowd
   Share mealtime prepping. Get someone to chop the veggies while another person cuts the chicken.

Allergens

Gluten, Wheat, Milch, Sulfit, Sojabohnen