Chicken Pot Pie for Two
Crumble Cookware
Rated 2.9 stars by 8 users
A cute and cozy meal that's easy to make and that will put a smile on any foodies face when you unveil the crisp, buttery crust. This Chicken Pot Pie is filled with familiar, homey flavours and is a must-try as the weather cools down.
Ingredients
- 2 tablespoons olive oil
- 1 large brown onion diced
- 1 celery diced
- 1 peeled carrot, thinly sliced or diced
- 1 teaspoon of salt
- 1/2 teaspoon black pepper
- 1/2 tablespoon garlic powder
- 1/4 teaspoon ground nutmeg
- 1 teaspoon of fresh thyme
- 1 cup chicken stock
- 1 rotisserie chicken
- 1/2 cup milk
- 1/4 cup of grated parmesan cheese
- 1 sheet of puff pastry
Directions
Preheat an oven to 200°C. Begin heating the Crumble Baby Dutch Oven over medium heat with olive oil.
Add diced onion, celery and carrots. Season with salt and pepper and stir until veggies begin to soften.
Add garlic powder, nutmeg, thyme and chicken broth and cook until most of the liquid has evaporated.
Turn off the heat and add chicken, grated cheese, and milk. Stir everything together and press into the pan in an even layer.
Use the lid of the Baby Dutch Oven to trace the pie crust onto the pastry sheet.
Add ontop of the filling and brush with a splash of milk. Cut small slits into the centre to vent any steam and bake for 30 minutes or until golden brown.
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