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Zesty chicken pot pie seasoned with Chooki's Zest Chicken Salt

Zesty Chicken Pot Pie

  • 4

  • 1 hr

  • Family Dinner

Chooki's Zest Chicken Salt 100g

Chooki's Zest Chicken Salt 100g

$9.99

Ingredients

  • 2 tablespoons butter
  • 1 leek, sliced
  • 1 carrot, diced
  • 2 tablespoons plain flour
  • 1 1/2 cups chicken stock
  • 1/2 cup cream
  • 2 cups cooked chicken, shredded
  • 1/2 cup frozen peas
  • 2 teaspoons Chooki's Zest Chicken Salt
  • 1 sheet puff pastry, just thawed
  • 1 egg, beaten

Difficulty: Medium | Prep: 10 min | Cook: 50 min | Total: 1 hr | Serves: 4 | Dietary: Family Dinner

This is creamy chicken pie without the heavy, flat finish. Chooki's Zest Chicken Salt brings a bright savoury kick through the filling and makes the pastry edge worth fighting over.

  • 2 tablespoons butter
  • 1 leek, sliced
  • 1 carrot, diced
  • 2 tablespoons plain flour
  • 1 1/2 cups chicken stock
  • 1/2 cup cream
  • 2 cups cooked chicken, shredded
  • 1/2 cup frozen peas
  • 2 teaspoons Chooki's Zest Chicken Salt
  • 1 sheet puff pastry, just thawed
  • 1 egg, beaten

Step 1: Cook the Filling

Preheat the oven to 200°C. Melt the butter in a frypan over medium heat, then cook the leek and carrot for 6 minutes until softened.

Step 2: Make it Creamy

Stir in the flour for 1 minute. Slowly add the stock, then the cream, stirring until thick. Fold through chicken, peas, and Chooki's Zest Chicken Salt.

Step 3: Top the Pie

Spoon the filling into a pie dish. Lay the pastry over the top, trim the edge, press to seal, and brush with beaten egg. Cut a small steam hole in the centre.

Step 4: Bake

Bake for 25 to 30 minutes until the pastry is puffed and golden. Rest for 5 minutes before serving so the filling settles.

Tip: Use leftover roast chicken if you have it. It makes the filling faster and a bit richer.

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Zesty Chicken Pot Pie

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