Snack

Chicken Pot Pie

A deep-dish pie containing meat, chicken, or the like, often combined with vegetables and topped with a pastry crust

In a large saute pan over medium heat. Melt 60g of Blue Band Margarine. Add onions and garlic and saute until soft.
Add carrots and chicken breast and saute until the carrots and chicken ate just cooked.
Add the flour and cook for about 2 minutes stirring constantly.
Add chicken broth and stir well to incorporate the Flour bring to a boil and simmer until thickened
Turn off the stove and stir in the Bay Leaves, Frozen peas, Heavy cream, Salt and Pepper to taste.
Divide the filling into 4 large oven-safe Ramekins about 3/4 way to the top.
Cut out 4 round Frozen Puff Pastry circles larger than the Ramekins. Brush the outside edges of each Ramekin with the Egg wash.
Place the cols dough rounds over the Ramekins pressing firmly around the edges to seal. Brush the top of the dough with egg wash. Using a sharp knife, make a slit on the top of each pie.
Place the Ramekins in a preheated oven at 200 Degrees Celcius and bake for 20 to 25 minutes, or until the pastry is a rich Golden Brown.
Remove from the oven and serve warm.