With cold winter nights comes the need for some winter warmer recipes. If you're craving some traditional winter classics like a chicken and vegetable pie but don't have the time, here is an easy 30 minute chicken pot pie that can be made ahead of time and frozen.
Ingredients: 500g chicken breast fillets, cut into 3cm pieces; 1tbs plain flour; 1 cup reduced salt chicken stock; 2 tbs low-fat cooking cream; 1 sheet reduced fat frozen puff pastry, thawed; 500g frozen mixed vegetables, partially thawed.
Method: Â Pre-heat oven to 200C. Heat 1 tbs olive oil in a large pan over medium heat and add chicken to pan and cook until browned. Add flour and continue stirring. Add stock and bring to the boil. Reduce heat to medium and allow to simmer, stirring for 2-3 minutes or until sauce thickens. Add cream and vegetables. Divide pie mixture between 4 ramekins. Cut 4x12cm rounds from the puff pastry and top each ramekin with the pastry round. Pinch the edges to seal and bake for 15-20mins until the puff pastry is golden. Serve with a simple side salad.
Bon appetit!
