Chicken Pot Pie
Products used in this recipe
Ingredients
Pie
- 1 cup cooked chicken, shredded or diced
- 1 cup frozen green peas and carrots, thawed
- 1/2 cup whole milk béchamel sauce (made from 2 tablespoons butter, 2 tablespoons flour, and 1 cup whole milk)
- 4 ounces cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 400g pizza dough (homemade or
store-bought)
How it's made!
- Preheat your oven to 375°F.
- In a large bowl, mix together the cooked chicken, thawed green peas and carrots, and béchamel sauce until well combined.
- Stir in the softened cream cheese and shredded cheddar cheese until everything is evenly mixed.
- Roll out the pizza dough on a lightly floured surface to fit the size of your baking dish.
- Transfer the rolled-out pizza dough to a 9-inch baking dish and press it into the bottom and up the sides.
- Pour the chicken and vegetable filling into the pizza dough crust, spreading it out evenly.
- Fold any overhanging pizza dough over the filling to create a rusticlooking edge.
- Bake the pot pie for 25-30 minutes, or until the pizza dough is golden brown and cooked through.
- Let the pot pie cool for a few minutes before slicing and serving.
- Enjoy!
More Fresh Recipes
Mini Mozzarella Quiches
Prepare the creamy egg mixture Crack 3 eggs into a mixing bowl and add the Baladna Cooking Cream. Season with a little salt and black pepper. Whisk everything together until smooth and well combined, then set aside. Prepare the vegetable filling Heat a little butter and oil in a pan. Add the chopped onions and sauté until they begin to soften. Add the baby spinach and continue sautéing until slightly wilted. Add the orange and red cherry tomatoes, season with salt and black pepper, and gently sauté until the vegetables are lightly cooked. Remove from the heat and set aside. Prepare the puff pastry Lightly dust your work surface with flour and place the puff pastry sheet on top. Gently roll it out to slightly thin and even the pastry. Cut the pastry into circles large enough to fit into the individual cups of your cupcake tray. Assemble the mini quiches Lightly grease each cup of the cupcake tray with butter or oil. Carefully press a puff pastry circle into each mould, making sure the pastry covers the base and sides. Spoon some of the sautéed vegetable mixture into each pastry cup. Add a generous layer of Baladna Mozzarella Cheese, then carefully pour the prepared egg and cream mixture over the filling. Bake until golden Place the tray in a preheated oven and bake until the egg filling is beautifully set and golden on top, and the puff pastry is crisp, flaky, and fully cooked. Garnish & serve Carefully remove the Mini Mozzarella Quiches from the tray and serve them warm.
Cheese Corn Bake
Start with the baseHeat a pan over medium heat and add a little butter and cooking oil. Once heated, add the chopped onions and sauté until they begin to soften.Add the chopped garlic and continue sautéing until the onions turn lightly golden and aromatic.Cook the chicken & vegetablesAdd the diced chicken to the pan and stir well. Cook until the chicken begins to turn golden and is cooked through.Add the chopped celery, followed by the sliced leeks, and continue sautéing until the vegetables soften.Season with salt and freshly ground black pepper and mix everything together.Make it creamy & cheesyAdd the sweet corn and stir it through the chicken and vegetables.Pour in the Baladna Cooking Cream and cook gently until everything is coated in a smooth, creamy sauce.Add a generous amount of Baladna Mozzarella & Cheddar Cheese and stir until the cheese melts beautifully into the sauce.Add the pastaAdd your already-cooked pasta to the creamy mixture and toss well, making sure every piece is generously coated with the cheesy sauce.Assemble & bakeTransfer the pasta mixture into an oven-safe baking dish and spread it evenly.Top generously with another layer of Baladna Mozzarella & Cheddar Cheese.Place it in a preheated oven and bake until the cheese is completely melted, bubbling, and beautifully golden with a light crust on top.Garnish & serveRemove the Cheese Corn Bake from the oven and allow it to rest briefly. Scoop onto a serving plate and finish with a sprinkle of fresh parsley.