Chicken pot pie bake

Chicken Pot Pie Bake

Ingredients

For the Dough:

• 1 shortcrust pastry crust, 28 cm (11 in.)
• 1 shortcrust pastry sheet, 25 cm (10 in.)

For the Filling:

• 1 can condensed cream of mushroom soup (284 ml)
• 500 ml (2 cups) chicken broth
• 1 large onion, chopped
• 250 ml (1 cup) carrots, diced
• 125 ml (1/2 cup) celery, diced
• 3 small potatoes, diced
• 30 ml (2 tbsp) butter
• 45 ml (3 tbsp) flour
• 500 ml (2 cups) cooked chicken, diced
• 250 ml (1 cup) green peas
• 5 ml (1 tsp) salt
• 1 pinch of pepper
• Fresh parsley, chopped (to taste)

Preparation

1. Preheat Oven: Preheat your oven to 205°C (400°F).
2. Prepare Soup Mixture: Dissolve the cream of mushroom soup in the chicken broth.
3. Cook Vegetables: In a large skillet, sauté the onion, carrots, celery, and potatoes in butter for 2 to 3 minutes.
4. Thicken the Mixture: Sprinkle the sautéed vegetables with flour and stir well. Pour in the soup and broth mixture, bringing it to a boil while stirring continuously. Add the chicken, peas, salt, and pepper, and mix well.
5. Assemble the Pie:
   • Place the larger pastry crust into a 25-cm (10-inch) pie plate.
   • Pour the filling mixture into the pie plate.
   • Cover with the second pastry sheet. Trim any excess dough and seal the edges with a bit of water.
   • If desired, make a few small incisions on the top crust to allow steam to escape.
6. Bake: Place the pie in the oven and bake for 20 to 30 minutes, or until the pastry is golden brown.
7. Serve: Garnish with freshly chopped parsley and enjoy your homemade chicken pot pie bake!