Mac 'N' Chicken Pot Pie
Need some comfort food? Try this Mac 'N' Chicken Pot Pie!
Recipe type: Main
Ingredients
- 4 chicken breasts, diced into small cubes
- 20g butter
- 1 onion, finely diced
- 2 carrots, finely diced
- 2 sticks of celery, finely diced
- 1 clove of garlic, chopped
- 300ml chicken stock
- 300ml whole milk
- 300g macaroni
- 150g cheddar, grated
- 75g mozzarella, grated
- 150ml double cream
- 50g butter
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp pepper
- 100g garden peas
- 12 slices of mozzarella.
- 500g puff pastry block
- 1 egg, beaten
Instructions
- Heat 2 tbsp of oil in a frying pan over a medium-high heat and add your chicken. Season with a pinch of salt and fry for 2-3 mins until the chicken is golden. Remove from the pan.
- Melt butter in a frying pan over a medium heat. Add your onion, carrots and celery and cook out for 5 mins until soft but not quite taking on colour. Add your garlic and cook out for 1 min. Pour your chicken stock and whole milk into the pan and bring to a boil. Add your macaroni, salt, pepper `and oregano and turn down to a simmer. Cook for 10 mins until the macaroni is tender, stirring occasionally to prevent sticking.
- Turn off the heat. Add your chicken and peas, then your cheddar, mozzarella and butter and stir to combine.
- Roll out your pastry and trim into a large rectangle that will fit your baking dish and press a piece of macaroni around the edges to create a pattern.
- Pour your mixture into a baking dish and top with your sliced mozzarella and the sheet of pastry. Brush with egg wash and poke a steam hole in the middle with a fork.
- Bake for 25-30 mins until the pastry is risen and golden. Serve immediately!
