CHICKEN POT PIE

With Winter just around the corner, try making this pub classic!

1 pound of chicken breasts
1 cup sliced carrots
1 cup frozen peas
1/2 cup chopped celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups chicken stock
2/3 cup milk

1 roll of puff pastry or if you are feeling brave - you can make your own (see attached video clip)

Preheat your oven to 220 degrees
Fry your chicken, carrots, peas and celery
Add water to cover an simmer for 15 minutes
Drain and set aside
Fry onions until soft and translucent, stir in flour, salt and pepper
Add chicken stock and milk and stir until thick
Combine the chicken and the sauce
Adjust seasoning and pour into a baking dish.
Cover with puff pastry and bake for 30 - 35 minutes