CHICKEN POT PIE

INGREDIENTS

8 steamed mini chicken fillets shredded
leeks or spring onions
100g carrots
100g celery stalks
1 small punnet baby mushrooms thinly sliced a few peeled garlic cloves
100g shelled fresh peas steamed
butter to fry veggies
veggie seasoning
cracked black pepper
½ cup chicken stock
250ml sour cream
80ml pouring cream
1 tbls Dijon mustard
½ cup grated white cheddar

METHOD

Place all the vegetables and the garlic cloves excepting the mushrooms in a food processor and process until fine. Sauté the vegetables in a little butter in a saucepan for a few minutes. Add the seasoning and pepper. Sauté for a few minutes. Add the stock and cook for a few minutes on high until there is almost no liquid left. The vegetables cook quickly because they’re so fine. Turn the stove down to a medium heat and add the mushrooms. When the mushrooms are cooked add the peas, creams and mustard. Mix well and simmer for a few minutes. Turn the stove off and add the chicken and the cheese and stir well. Remove from the hot plate.

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