Quick Chicken Pot Pie

Method11 steps

1. 1

   Step 1: Preheat the oven to 200°C / 390°F and lightly spray a baking tray with oil. Have the puff pastry thawed, chicken and bacon cut small, onion diced, garlic minced, mixed vegetables thawed and broccoli broken into small florets before heating the filling pan.

   Uses Oil spray, enough to lightly coat the baking tray

2. 2

   Step 2: Cut the thawed 25 × 25 cm pastry sheet into four equal pieces, place on the tray and bake for about 15 minutes until puffed and golden. Set the four baked pastry pieces aside; make the filling while they bake.

   Bake four pastry lids · 15 minUses 1 thawed puff-pastry sheet, 25 × 25 cm · The prepared tray

3. 3

   Step 3: Meanwhile, melt the butter (2 tbsp) in a large pan over high heat.

   Uses 2 tbsp butter

4. 4

   Step 4: Add the prepared diced onion (1) and minced garlic (2) to the melted butter and sauté for 1 minute.

   Sauté onion and garlic · 1 minUses All the melted butter in its pan · 1 small onion, diced · 2 garlic cloves, minced

5. 5

   Step 5: Add all the diced bacon and small chicken pieces. Cook for 2–3 minutes, checking from 2 minutes, until lightly browned. The chicken will finish cooking in the sauce.

   Lightly brown chicken and bacon · 2 minUses All the aromatic butter base · 2 bacon rashers, diced · 400 g raw chicken thigh fillets, cut into small bite-size pieces

6. 6

   Step 6: Add the Marsala (¼ cup) and cook for about 30 seconds, until most of the liquid has evaporated.

   Uses The complete pan mixture · ¼ cup Marsala

7. 7

   Step 7: Add all the thawed mixed peas (2 cups), corn and carrots and the small broccoli florets (2 cups). Stir to combine.

   Uses The complete reduced pan mixture · 2 cups frozen mixed peas, corn and carrots, thawed · 2 cups small broccoli florets

8. 8

   Step 8: Sprinkle all the flour (2 tbsp) over the mixture, then add the milk (2 cups) while stirring to disperse the flour smoothly.

   Uses All the pan mixture · 2 tbsp plain flour · 2 cups milk, full-cream or low-fat

9. 9

   Step 9: Bring the filling to a simmer. Stir through all the cheese, the measured salt (¼ tsp) and pepper. Taste the sauce and add a little of the separate extra salt only if needed.

   Uses All the assembled filling · ½ cup grated melting cheese · ¼ tsp salt · Black pepper, to taste · Extra salt, only if needed after tasting

10. 10

    Step 10: Simmer while stirring for about 30 seconds to 1 minute, checking from 30 seconds, until the sauce thickens. Continue gently as needed until the broccoli is tender and the chicken is fully cooked, reaching at least 74°C / 165°F in its centre. Remove the pan from the heat.

    Thicken simmering chicken sauce · 1 minUses All the seasoned filling

11. 11

    Step 11: Divide the hot filling between four plates and top each portion with one golden baked pastry piece. Serve immediately.

    Uses All the finished filling · All four baked pastry pieces