Ingredients
– 500 g chicken breast, diced
– 1 medium onion, chopped
– 2 carrots, diced
– 2 celery stalks, diced
– 2 cups frozen peas
– 3 tbsp butter
– 3 tbsp flour
– 500 ml chicken stock
– 1 cup milk
– 1 sheet puff pastry
Method
1. Preheat the oven to 200°C.
2. Melt butter in a large pan over medium heat. Add onion, carrots, and celery. Cook until soft, about 5 minutes.
3. Stir in flour and cook for 1 minute. Slowly whisk in chicken stock and milk until smooth. Bring to a simmer.
4. Add chicken and peas to the mixture. Cook until chicken is fully cooked, about 10 minutes.
5. Pour filling into a baking dish and cover with puff pastry. Bake until golden, about 25 minutes.
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