Chicken Pot Pie

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Ingredients

• Filling:
• 150g cooked shredded chicken OR 200g raw chicken cooked and shredded
• 100g carrot-diced
• 50g broccoli
• 70g green beans -diced
• 1tbs Foddies Mixed herb seasoning or equivalent
• ¼ tsp salt
• 1tsp dried chives
• 2tbs garlic infused olive oil
• ¼ cup lactose or dairy free sour cream
• 1 cup chicken stock
• Pastry:
• 100g butter or dairy free alternative
• 140g Gluten Free plain flour
• 60ml water

Directions

1. Pre-heat oven to 180C (375F)
2. In a saucepan, heat garlic oil and sautee carrots until they begin to soften- approx 5 mins
3. Add in green beans and broccoli and continue to sautee for another 3-4 mins
4. Next add in all remaining ingredients except for the shredded chicken and bring to a boil then simmer for 10mins
5. Add in shredded chicken and simmer for another 5-10mins until thickened
6. While the filling is simmering, add all pastry ingredients into a bowl and mix until a soft dough is formed
7. Divide filling into 4 small oven proof ramekins or pour into a round baking tin (20cm or 8")
8. If making individual pies, divide dough into 4 portions and roll into rounds to cover ramekins. If making one large pie, roll dough into one large round to cover filling. *it can be difficult to place dough on top in one piece. Don’t worry, some gaps are ok. It will not affect the flavour of the dish*
9. Brush pastry with some milk or eggwash and bake in oven for 20mins or until pastry is golden.