Chicken Pot Pie

English savory pie filled with chicken and vegetables.

Prep time: 55 min Oven temp: 190 °C Servings: 4
Main coursepie-tart

Ingredients

  • Pie dough
  • 8 tbsp oil
  • 1 onion (diced)
  • 3 carrots (sliced)
  • 150g mushrooms (sliced)
  • 1 celery stalk (diced)
  • 2 cloves garlic
  • 150g peas
  • 75g flour
  • 480 ml chicken broth
  • 120 ml white wine
  • 120 ml coconut cream
  • 450g cooked chicken pieces

Instructions

Sauté onion, carrots, mushrooms, celery and garlic in 2 tbsp oil for 15 minutes. Add peas and cook for another 5 minutes. In another pan, mix 6 tbsp oil with the flour. When the flour turns light brown, add the broth and while stirring add the wine and coconut cream until it thickens after about 10 minutes. Add the vegetable mixture and chicken to the sauce and mix. Divide dough into a bottom and a lid. Place the bottom in a baking dish, add the filling and cover with the lid. Make 4-6 slits in the top for steam to escape. Bake for 30 minutes in a preheated oven at 190 degrees.