- 1 Knorr Chicken Stock Pot
- 1 whole roasted chicken (approx 1.5kg)
- 175 g puff pastry
- 250 g button mushrooms sliced
- 200 g frozen green peas
- 300 ml semi-skimmed milk
- 198 g tinned sweetcorn drained
- 150 ml double cream
- 25 g butter
- 1 clove garlic finely chopped
- 2 rounded tbsp plain flour
- 1 onion chopped
Preheat oven to 200°C, 190°C fan, Gas Mark 6. Remove the skin and bones from the cooked chicken. Cut the chicken meat up into cubes and set aside.
Heat the butter and fry mushrooms and onion until cooked then add the garlic, sweet corn and peas and stir through. Reduce heat.
Add the plain flour and mix through, then stir in the milk briskly, a little at a time. Keep moving the pan on and off the heat to ensure the roux paste doesn’t get too hot.
Let the mixture cook slowly for about 5 minutes then add the chicken and Knorr Chicken Stock Pot and leave to cook for another 3 minutes.
Stir in the cream. Spoon mixture into a large oven-proof pie dish and allow to cool before covering with puff pastry, glaze with milk or egg and bake for about 20-30 minutes or until the puff pastry is golden brown.
Serve with vegetables of your choice and enjoy!
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||974.27 kcal|
|Protein (g)||55.39 g|
|Sugar (g)||13.7 g|
|Fat (g)||62.78 g|
|Fibre (g)||5.38 g|
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