Breakfast Special – Chicken Pot Pie for the Snack Box

19 Jan

This chicken pot pie serves as a great leftover from the night before to a yummy snack box or a grab-and-go breakfast treat. When I do make a Chicken Pot Pie – I make just a wee bit more so that Junior has a tasty breakfast!IMG_20120612_123757Ingredients

  • 2 fillet chicken breasts
  • A dash of vegetable oil
  • Salt & Pepper to taste
  • 2 cups of chicken stock
  • 1 tablespoons of butter
  • 1 medium-sized onion chopped
  • 1 cup all-purpose flour (you may need a wee bit more)
  • 2 medium-sized carrots, diced
  • 1/4 cup heavy cream
  • 1/2 cup peas
Method
  1. Season the chicken with salt & pepper (on both sides)
  2. Use a frying pan – now using a bit of oil – brown the chicken fillets on both sides and cook for a few minutes. Do not worry about it not being completely cooked as you will be baking it again in the oven.
  3. Place the chicken aside. Once cooled, you can shred it or cut it onto fine pieces.
  4. Use the remaining oil and lightly stir fry the onions, carrots & peas.
  5. Now add the chicken and the chicken stock.
  6. After about 2 minutes, add the cream. To thicken add the flour and you will find a sort-of-sauce being prepared.
  7. Now spoon the mixtures into tin foil cups.
  8. Cut out rounds using puff pastry and seal the top of the cup.
  9. Place in the oven at 180 degrees Celsius and bake till top is golden brown.

There you have it! A yummy delicious treat! Don’t forget to pack a fork!

Till Next Time!

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