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Chicken pot pie
Preparation
10 min
Cooking
30 min
Portions
6
A delicious chicken pot pie prepared with the Starfrit Pump'n'Slice chopper to make it easy to cut food to integrate to the recipe.
Ingredients
- 1 cup Béchamel sauce
- 1 ½ cups chopped chicken
- ½ cup carrot cubes
- ½ cup turnip (rutabaga) cubes
- ½ cup potato cubes
- 1 celeri stick chopped
- 1 small yellow onion, cut in small cubes
- ½ cup frozen peas (or corn)
- ½ teaspoon dried thyme
- 1 pastry dough for a 9" plate
- Butter for cooking
- Salt and pepper
- Milk to make pie golden
Preparation
- Mix all vegetables except peas and cook them in a fry pan for 8 minutes or until tender.
- Mix all vegetables with Béchamel sauce, add peas and pour in pie plate.
- Place dough on top making sure it is sealed all around the plate. Cut a few openings in the middle of the pie, brush milk on pie crust and put in the oven.
- Cook for 30 minutes in the oven at 400°F.
