Chicken pot pie

• Chicken thigh fillets600 g
• Frozen mixed vegetables400 g
• Brown onions150 g
• Semi-skimmed milk350 ml
• Vegetable stock cubes1 cube
• Butter40 g
• Ready-rolled puff pastry320 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, plain flour. Missing any? You can add them to your shop on the shopping list.

Usually contains: Milk, Celery, Gluten.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Heat the oven to 200°C (180°C fan). Cut the chicken thighs into bite-size pieces and chop the onion. Melt the butter in a large pan over a medium-high heat and fry them for 6 minutes until browned.600 g chicken thigh fillets150 g brown onions40 g butter
2. Stir in 3 tablespoons of flour for 1 minute. Add the milk a little at a time, stirring, then the crumbled stock cube and 200 ml of water. Simmer for 5 minutes until thick, then stir in the frozen mixed vegetables. Season.400 g frozen mixed vegetables350 ml semi-skimmed milk1 cube
3. Pour into a pie dish. Lay the puff pastry over the top, trim, press onto the rim and cut a small hole in the middle for the steam.320 g ready-rolled puff pastry
4. Bake for 25 minutes, until puffed and golden.

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