Serves 2 persons
Cooking time: 40 minutes
- Steam potatoes until tender.
- Combine celery and flour in a bowl.
- Place butter in pot over medium heat until melted.
- Now add the celery and cook for 4 - 5 minutes until celery softens slightly.
- Now add the chicken stock and milk and bring to the boil.
- Reduce heat and allow to simmer as the sauce thickens.
- Add the carrots and peas and allow to simmer for 10 minutes.
- Add the potatoes and cooked chicken to the vegetable mixture and simmer until heated through.
- Place chicken and vegetable mixture into ovenproof dish and top with pastry.
- Crimp edges of pastry with a fork and pierce with fork to allow steam to escape.
- Place in oven at 200°C until pastry has browned.
Ingredients
| Butter 1 tbsp |
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| Carrots 4 - peeled and thinly sliced |
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| Centra Celery 3 stick thinly sliced |
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| Centra Plain Flour 4 tsp |
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| Chicken Stock 300 millilitre |
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| Cooked Chicken 200 g |
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| Frozen Peas 50 g |
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| Low Fat Milk 150 millilitre |
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| Potatoes 200 g peeled and chopped |
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| Puff Pastry 1 - 1/3 of a sheet |
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| Add all to shopping list | |
