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Ingredients

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Method

  • Canola oil 45.0 ml
  • Onions 80.0 g
  • Chicken breast 330.0 g
  • CarrotsSmall Cubes 60.0 g
  • Green peas 120.0 g
  • Whole Corn Kernels 60.0 g
  • PotatoesCubed 60.0 g
  • Crushed garlicCrushed 30.0 g
  • Fresh cream 350.0 ml
  • Water 150.0 ml
  • Robertsons Black Pepper 800 g
  • Puff pastry 400.0 g
  • Eggs 2.0 pc

Hearty, creamy and packed with flavour, this chicken pot pie is comfort in a dish – perfectly seasoned to bring warmth to any winter's day.

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Preparation

  1. Method

    1. Pre-heat oven to 180 °C.
    2. Heat the oil in a pan. Add the onions and stir-fry for 30 sec.
    3. Add the chicken and cook for 2 min. Add all the vegetables, stir fry for 1 min and add the Knorr Professional Chicken Stock Granules.
    4. Stir in the cream and water. Simmer for 5 min.
    5. Optional: Add freshly grounded black pepper.
    6. Portion onto oven proof serving dishes.
    7. Top with the puff pastry, brush with egg wash and bake until the pastry turns golden brown.
    8. Serve hot.
  2. Chefs Tip

    To reduce cost, substitute all the fresh vegetables with frozen mixed vegetables.
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