Chicken pot pie

Ingredients

• 350 g Chicken breast cut in cubes
• 100 g Green peas, fresh
• 2 pcs Puff pastry
• 1 pcs Celery stalk
• 1 pcs Carrot, chopped
• 1/2 pcs Onion, chopped
• 3 tbsp Butter
• 2 tbsp All purpose flour
• 300 ml Homemade chicken stock
• 80 ml Water
• 1/2 tsp Salt
• 1/4 tsp Celery flakes, dried
• 1/4 tsp Black pepper

Method

1. Preheat oven to 220°C.
2. In a saucepan, combine chicken, carrots, peas, and celery.
3. Add water, cover, and boil for 15 minutes.
4. Remove from heat, drain, and set aside.
5. In the saucepan over medium heat, cook onions in butter until soft and translucent.
6. Stir in flour, salt, pepper, and celery seed.
7. Slowly stir in chicken stock.
8. Simmer over medium-low heat until thick.
9. Remove from heat and set aside.
10. Place the chicken mixture in bottom pie crust.
11. Pour hot liquid mixture over.
12. Cover with top crust, seal edges, and cut away excess dough.
13. Make several small slits in the top to allow steam to escape.
14. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly.
15. Cool for 10 minutes before serving.