Woolworths Creamy Chicken Pot Pie
(11 May 2020)


Woolworths Creamy Chicken Pot Pie 

1 large Free-Range chicken
Olive oil to coat the chicken
Salt and freshly ground black herbs
Variety of herbs for stuffing
400g Woolies puff pastry

For the filling 
3T olive oil
1 large onion, finely diced
2 carrots, finely diced
350g frozen peas
3 cloves garlic, finely chopped or grated
1 sprig of rosemary, leaves chopped
400ml Simply heat white béchamel sauce

For the mash topping
1.5kg potatoes, peeled
4T butter
3/4 cup milk, heated in the microwave for 1 minute
150g mature cheddar
Salt to taste

Preheat your oven to 180C. Coat your chicken in the olive oil before seasoning the outside and inside with salt and freshly ground black pepper. Stuff with the herbs and roast until the skin is golden and the meat is cooked through. Allow to cool before shredding off the meat in large chunks, adding the skin to the mixture as well. 

Begin preparing your filling by heating your oil over a medium heat. Add the onion and carrots as well as the garlic and simmer until the carrots begin to soften and the onion are translucent. Add the rosemary and the chunked chicken. Pour over the béchamel sauce and season before stirring to combine. 

For the mash cook the potatoes in salted boiling water until tender then add to the mixing bowl draining off the water. Add the butter and milk. Begin mashing while sprinkling in the cheese and combining. Season with salt to taste. 

To assemble add your chicken filling then top with the cheesy mash as you would a cottage pie. 

Place in an oven preheated to 180C to bubble and cook away for 30 minutes or until the tops of the mash begin to brown. Serve with a large green salad on the side

Note: this is a great recipe to use up any left over roast chicken. The whole chicken could also be replaced with chicken breasts. 



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