Chicken Pot Pie

Ingredients

• 200gr shredded cooked chicken breast
• 200gr chopped champignon mushrooms
• 200gr diced carrots
• 3 tbsp chopped celery leaves
• 1/2 tsp nutmeg powder (optional)
• 1 tsp fresh thyme leaves (2 tsp dried)
• 3 garlic cloves, minced
• 1/2 onion, diced
• 3 tbsp unsalted butter
• 6 tbsp all purpose flour
• 1/3 cup grated parmesan cheese
• 200 ml cooking cream
• 1 L chicken broth
• 1/2-1 tsp salt (adjust to taste)
• 2 tsp sugar
• 1/2 tsp pepper powder
• 5-6 Filo or puff pastry sheets, 2-3 tbsp melted butter for brushing filo or egg wash to brush puff pastry

Instructions

1. 1

   --- Steps ---

2. 2

   Preheat oven 190C

3. 3

   Over med-high heat, Melt butter, sauté onion and garlic until translucent

4. 4

   Add carrot, mushrooms, nutmeg powder (if using), thyme, and stir fry until soft

5. 5

   Add flour and mix well

6. 6

   Pour in broth in, let it simmer for 5 mins

7. 7

   Lower the heat add grate parmesan cheese and cream, stir to combine until thicken

8. 8

   Then add salt, sugar, pepper powder and shredded chicken. Simmer for a min

9. 9

   sprinkle chopped celery leaves. Remove from heat

10. 10

    If using dutch oven or any cast iron pot/pan can directly place filo (crumpled) sheets on top of the soup and brush with butter, or top puff pastry and brush with egg wash. if not, transfer soup to a baking dish first

11. 11

    Bake for 20-25 mins until pastry golden brown and crispy