CHICKEN POT PIE

PORTIONS: 4

INGREDIENTS

Puff pastry dough

1½ tbsp. vegetable oil

20 oz. skinless, boneless and diced chicken

1 chopped onion

2 minced garlic cloves

3 tbsp. butter

4 tbsp. flour

1 cup chicken broth

2 cups milk

2 diced carrots

2 diced celery ribs

½ cup cooked green peas

2 red bliss potatoes diced

2 tsp. Salt

¼ tsp. ground pepper

2 tsp. chopped fresh oregano

1 tsp. chopped fresh thyme leaves

1 beaten egg

METHOD

Heat the oil in a large frying pan and sauté the onions and garlic together.

Add chicken and cook it for a few minutes, then add the melted butter

While stirring, add the flour and mix. Cook it for a few minutes.

Pour in the chicken broth, milk, salt and pepper. Mix well.

Add vegetables, potatoes and fresh herbs. Cover the pan. At moderate heat finish cooking until potatoes are done.

Place the chicken mixture in 4 casseroles.

Cut the puff pastry according to the size of the casseroles. Cover it and seal the edges pressing on it.

Brush the top with egg wash.

Bake at 425° F. until dough is golden brown.