Quick Chicken Pot Pie

This is how you make a pie from scratch in 20 minutes!

Ingredients

• 1 sheet puff pastry ((25cm x 25cm / 10" x 10"), thawed)
• Oil spray
• 2 tbsp butter
• 400 g/13oz chicken thigh fillets ((or tenderloin or breast), cut into small bite size pieces)
• 1 onion ((small, brown, white or yellow), diced)
• 2 garlic cloves (, minced)
• 2 bacon rashers (, diced)
• 1/4 cup marsala ((or dry sherry, port or white wine) (see notes))
• 2 tbsp plain flour
• 2 cups frozen mixed peas (, corn and carrots, thawed)
• 2 cups frozen mixed peas (, corn and carrots, thawed)
• 2 cups frozen mixed peas (, corn and carrots, thawed)
• 2 cups small broccoli florets ((see notes))
• 2 cups milk ((full cream or low fat))
• 1/2 cup grated cheese ((any cheese that melts. I used tasty))
• 1/4 tsp salt ((plus more to taste))
• Black pepper

Instructions

1. 1

   Preheat oven to 200C/390F. Lightly spray baking tray with oil.

2. 2

   Cut puff pastry into 4 pieces and place on baking tray. Bake for 15 minutes until puffed and golden. Remove from oven and set aside.

3. 3

   Meanwhile, melt butter in large pan over high heat.

4. 4

   Add onion and garlic cloves and sauté for 1 minute.

5. 5

   Add bacon and chicken and cook for 2 to 3 minutes until chicken is lightly browned but still not cooked through inside.

6. 6

   Add marsala and cook for 30 seconds to allow the alcohol to cook out. Most of the marsala should evaporate.

7. 7

   Add the broccoli, peas, corn and carrots and stir to combine.

8. 8

   Sprinkle the flour over and add milk, stirring to dissolve the flour into the milk.

9. 9

   Bring to simmer then stir through cheese, salt and pepper. Adjust salt to your taste.

10. 10

    Simmer, stirring for 30 seconds to 1 minute until the sauce is thickened, then remove from heat.

11. 11

    To serve, divide the chicken filling between 4 plates and top with a piece of puff pastry.