Chicken Pot Pie

Name: Chicken Pot Pie
Yield: 30
Ingredients: 45.0ml Olive oil; 80.0g White onion, finely chopped; 20.0g Garlic, minced; 100.0g Button mushrooms, sliced into quarters; 80.0g Celery, peeled and cut into small dice; 100.0g Parsnip, peeled and medium dice (optional); 400.0g Roasted chicken meat, cut into cubes or in large shreds; 50.0g Knorr Professional Cream of Mushroom Soup (6x700g); 250.0ml Water; 250.0ml Evaporated milk or cream; 1.0pc Knorr Professional Chicken Stock Cubes (6x120x8g); 0.0g White pepper; 150.0g Frozen peas, carrots and corn; 0.0[_] Frozen puff pastry sheets; 1.0pc Eggs, beaten

Chicken pot pie recipe with hearty filling and flaky crust, perfect for comforting meals or buffet menus.

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Chicken Pot Pie

Olive oil 45.0 ml
White onion, finely chopped 80.0 g
Garlic, minced 20.0 g
Button mushrooms, sliced into quarters 100.0 g
Celery, peeled and cut into small dice 80.0 g
Parsnip, peeled and medium dice (optional) 100.0 g
Roasted chicken meat, cut into cubes or in large shreds 400.0 g
Knorr Professional Cream of Mushroom Soup (6x700g) 50.0 g
Knorr Professional Cream of Mushroom Soup (6x700g)

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6 x 700 G 209.48 AED

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Water 250.0 ml
Evaporated milk or cream 250.0 ml
Knorr Professional Chicken Stock Cubes (6x120x8g) 1.0 pc
Knorr Professional Chicken Stock Cubes (6x120x8g)

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6 x 120 x 8 G 209.79 AED

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White pepper
Frozen peas, carrots and corn 150.0 g
Frozen puff pastry sheets
Eggs, beaten 1.0 pc

Chicken Dishes

Main Courses

Ramadan

Chicken pot pie recipe with hearty filling and flaky crust, perfect for comforting meals or buffet menus.

...

Preparation

Chicken Pot Pie
- Preheat your oven to 190°C.
- In a heated pan, add the chopped onion and minced garlic.
- Add the mushrooms, celery and parsnips. Season with salt and pepper.
- In a separate bowl, whisk together the Knorr Cream of Mushroom Soup with the water and milk until well combined.
- Pour the mushroom soup mixture into the pan. Bring to a gentle boil, then reduce the heat to a simmer.
- Add the Knorr Chicken Cube and black pepper, stirring until the cube is fully dissolved.
- Add the cooked chicken along with frozen vegetables. Taste and adjust seasoning.
- Transfer the filling into desired containers.
- Cut the puff pastry sheet according to the size of the baking dish.
- Cut a few small slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg to give it a golden colour when baked.
- Bake the Chicken Pot Pie in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and let it cool for a few minutes before serving.