Cheesy Chicken Pot Pie

Name: Cheesy Chicken Pot Pie
Cook time: 20 min
Yield: 4

with a honey apple dressed garden salad

Ready in around 20 mins

RECIPE FACT:

Pot pies date back to as far as 9500 B.C

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING

Preheat oven to 200°C (fan bake).
1. TO COOK THE KUMARA AND PUFF PASTRY

Empty the steamed kumara onto an oven tray lined with baking paper. Drizzle with oil and season with salt and pepper then cook in the preheated oven for 20-22 mins. Carefully unroll the puff pastry onto a chopping board. Cut in half through the middle into 2 strips and then cut each strip into 3 squares. Place on an oven tray lined with baking paper. Lightly brush with milk and bake for 10 mins in the preheated oven.
2. TO COOK THE PIE FILLING:

Remove the diced free-range chicken breasts from their packaging and pat dry with a paper towel. Heat a drizzle of cooking oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the chicken and cook for 4-5 mins turning regularly. Add the peas and sweetcorn and cook for a further 1-2 mins. Add the cheese sauce and bring to a simmer then turn off the heat and season to taste.
3. TO PREPARE THE SALAD:

Peel the carrot then make ribbons by pulling a peeler the full length along the carrot, rotating the carrot after each peel. Add the carrot along with the mesclun and the honey apple dressing. Season with salt and pepper and mix to coat.
TO SERVE:

Divide the pie filling and roasted kumara between plates. Top with a square of puff pastry and serve salad on the side.