Christmas

Christmas Pot Pie

Name: Christmas Pot Pie
Ingredients: 2tbsp of olive oil; 1 cup of celery diced; 1 carrot diced; 1 brown onion diced; 3 cloves of garlic; Salt and pepper to your tasting; 2-3 sprigs of thyme, sage and rosemary; 2tbsp of plain flour; 2 cups of chicken stock; 1/4 cup of thickened cream; 2-3 cups of leftover turkey or chicken diced; 1-2 sheets of puff pastry; 1 egg

by Crumble Cookware

Not sure what to do with your Christmas leftovers or simply looking for an easy one-pot recipe to feed the foodies this Christmas? Then, this recipe is for you! With all the ingredients likely available in your pantry, you'll be able to whip up a delicious and filling main in no time and all in one trusty Shallow Casserole.

Why you'll love this Christmas Pot Pie:

The ultimate leftover makeover: perfect for extra turkey or chicken
A total crowd-pleaser: Creamy filling, flaky pastry = festive perfection
Looks impressive, minimal effort

Christmas Pot Pie

Crumble Cookware

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Author:

Crumble Cookware

Ingredients

2tbsp of olive oil
1 cup of celery diced
1 carrot diced
1 brown onion diced
3 cloves of garlic
Salt and pepper to your tasting
2-3 sprigs of thyme, sage and rosemary
2tbsp of plain flour
2 cups of chicken stock
1/4 cup of thickened cream
2-3 cups of leftover turkey or chicken diced
1-2 sheets of puff pastry
1 egg

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Directions

Preheat oven to 190°C.
In the Crumble Shallow Casserole, heat up oil over medium heat.
Add celery, carrots, onion and garlic and cook until vegetables have softened.
Sprinkle in salt and pepper, and add the thyme, rosemary safe and flour.
Mix until the flour has been fully absorbed. Pour in the chicken stock and cream and simmer until the mixture thickens.
Add chicken/turkey and mix well before removing from heat. Allow the filling to cool.
Place a puff pastry sheet on top of the filling, making sure to seal the pastry to the edge of the dutch oven. (Optional: use a cookie cutter to add decorations to the pie crust).
Slice a cross in the middle of the pastry sheet to allow steam to escape.
Whisk an egg to create an egg wash and brush it onto the pastry.
Bake the pie uncovered for 35 minutes, or until the crust is golden brown.
Remove from the oven and serve!