Creamy mushroom pot pie [BA Recipes]

Enjoy this classic pot pie that's made from scratch using chicken, peas and carrots topped with puff pastry – a tasty dinner recipe, comfort food classic.


Ingredients:
Chicken breast - 9 oz
Carrot - 1
Potato - 5 oz
Frozen pea - 3,5 oz
Water - 50 ml
Salt & pepper - to taste
Oil - 2 tbsp
Egg - 1
Frozen puff pastry - 1 sheet
1-2 sheets frozen puff pastry
Green onions - 1 tbsp
Butter - 1 oz
Yellow onion - 1
Flour - 2 tbsp
Heavy cream 23% - 7 oz

Kcal per 100 g - 176

Directions:
Cut breasts, carrot and potatoes into chunks.
Heat oil and fry chicken, vegetables and peas for a few minutes. Add some water and simmer for 15 minutes.
For the sauce heat butter and almost brown diced onion.
Dust with flour and mix. Add heavy cream and season to taste. Cook until thick.
Fill the ramekin with meat mixture and sauce
Roll out puff pastry and cut a circle out of it.
Place the pastry circle on top of ramekin.
Coat the puff pastry with egg wash.
Pop them in the preheated to 180 ºC oven and bake for about 20-30 minutes or until crust is golden brown.
Top with chopped green onions.


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