Chicken Pot pie

 

 Ingredients:

 

1can cream of chicken soup

2cups of cubed chicken breasts, cooked

11/2cups of frozen/ fresh mixed vegies(thawed)

3/4cups of low sodium chicken broth

2tbsp flour

1tbsp olive oil

1/3cup onions

 Pie crust (get the recipe here)

1 egg for egg wash(optional)

Pie plate/ ramekins

 

Method:

Sauté the onions with the olive oil in a sizeable pot until golden brown. Add the veggies and sauté  for few minutes ( about 2-3mins). Add the flour to it and stir, add the broth, the chicken and the soup, stir to mix. Allow to simmer for about 2mins.

 

 

Scoop the sauce mixture into the pie plate/ramekins, don't fill  to the top (just about 3/4). Cover with the pie crust. Press the sides down to seal, prick a hole on top of the crust to let steam out . Whisk the egg in a bowl and use a brush to give the crust a quick egg wash. Place the ramekins on an oven pan layered with aluminium foil. (to prevent any leakages from messing up the oven).

 

 



 

Bake at 350degrees for about 30mins or until golden brown. Allow for at least 15mins before serving.

 

Enjoy!