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This is a great family dish that’s not only delicious and wholesome, what’s more, it only requires one pan. For busy mothers with children and homes to run this is music to our ears as it means less washing and clearing up = less faffing. This isn’t the type of meal that would win awards and it definitely wouldn’t get you on to Masterchef, but it’s perfect for families; a hit with kids and I say this because my fussy daughter is my biggest food critic, yet she always has second helpings and makes appreciative noises with this meal. Another thing I like about this recipe is that it allows you to prepare it in advance, let’s say in the morning, and then you don’t have to think about it again until dinner time, as all you have to do is put it in the oven. Voila, easy!

Ingredients

2 chicken breasts, 1 garlic clove, 1 onion, 2 cups of potatoes cut into small cubes, 2 cups of carrots and peas, a cup of chicken stock pot, a bit of butter, two tablespoons of flour, ready-to-roll or home-made puff pastry, 1 egg

Method

  • Fry the cut up chicken breasts in a little oil in a large frying pan long enough until the chicken no longer looks pink; take out of the pan and set to one side
  • Fry the garlic, onion, potatoes, carrots and peas for about twenty minutes
  • Turn the oven on to 200 degrees
  • Add the butter, flour and stock and let it simmer for about another ten minutes
  • Roll out the pastry and place on the frying pan and brush egg over the pasty
  • Into the oven  with the delicious pie for about thirty minutes or until the pastry is nicely browned

You can of course use other vegetables such as sweetcorn or mushrooms. A crisp green salad complements this dish very nicely or/and fresh crusty baguette and it tastes just as good the next day if you have any leftovers.

Bon Appétit!

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