Chicken Pot Pie

Creamy chicken and vegetable stew baked under a flaky pastry crust.

Ingredients

• 14 oz cooked chicken, diced
• 1 cup carrots, diced
• 1 cup peas
• 3 tbsp butter
• 3 tbsp flour
• 2 cups chicken stock
• 1 sheet pie dough

Steps

1. Melt butter in a pot and sauté carrots for 3 minutes.
2. Stir in flour and cook 1 minute to form a roux.
3. Whisk in stock gradually and simmer until thickened.
4. Stir in chicken, peas, and salt; remove from heat.
5. Fill a pie dish, top with dough, and crimp the edges.
6. Vent the top and bake at 400°F (200°C) for 30–35 minutes until golden.
7. Cool 10 minutes before slicing.