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Chicken Pot Pie with Bread Topping

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From FairPrice by Diana Gale
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Level

easy

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Cooking

5 min

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Preparation

15 min

Ingredients

Servings

4
Prep
Rotisserie Chicken
or use leftover cooked chicken breast
1 piece
Main
Frozen Peas
100 g
Carrot
diced
12
Mushrooms
brown
100 g
Milk
300 g
Butter
unsalted
60 g
Flour
plain
15 g
Onion
12 clove
Garlic
2 cloves
Black Pepper
ground
14 tsp
Olive Oil
2 tbsp
Salt
Kosher
14 tsp
Topping
Baguette
cubed
120 g
Butter
unsalted, melted
30 g
mozzarella
shredded
100 g
Garlice
minced
1 clove

How to cook

Prepare the ingredients

  • Shred the meat from a small rotisserie chicken.
  • Saute the mushroom in half the olive oil until browned. Transfer to a dish and set aside.
  • Saute the onion in the remaining olive oil for 2-3 minutes until softened.

Start cooking

  • Add garlic and cook 30 seconds. Add the carrot and cook on low heat until carrot is soft.
  • Add the flour and stir to combine. Add the milk and whisk until the sauce is thickened.
  • Season with the salt and black pepper. Add the chicken, mushrooms and peas.
  • Sitr until well mixed. Divide into 4 small baking dishes and top with the bread.

Start baking

  • Bake 180C for about 15 minutes or until the bread is golden brown.

Assemble and serve

  • Add the garlic to the melted butter. Drizzle over the bread crumbs and toss until well-coated.
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