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Homemade Chicken Pot Pie (with a little help from the soup maker)

Welcome to my homemade chicken pot pie. Or should we just call this soup maker pot pie as it is makes it SO MUCH EASIER.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 6
Calories: 516kcal

Ingredients

Instructions

  • Peel, dice and then sauté the onion in a wok with a little olive oil.
  • In the soup maker add the vegetables. Dice it all up into similar sized pieces and chop the broccoli into medium sized florets. Add the water and cook for 22 minutes on the chunky soup setting.
  • Drain the vegetables and place ½ in the wok and then put ½ back in the soup maker.
  • Place ½ the chicken in the soup maker with the seasoning and coconut milk. And blend until lovely and smooth and really thick. If it is too thick add a little whole milk to it.
  • In the wok add the rest of the cooked chicken, the rest of the cooked vegetables and mix well so that the onion is nicely mixed in. Add the filling from the soup maker and mix well.
  • Cook for a further 5 minutes on a low heat in the wok.
  • Transfer into dishes and cover with puff pastry and then decorate the top of your pastry however you like and remember to slash the pie lid with a knife so that it can breathe. And a little beaten egg to the top so that it has that golden glow after it has cooked.
  • Cook in the oven for 30 minutes on a 180c heat.

Notes

You could follow this recipe for a lot of leftover meat or just use it on chicken breasts. Whatever suits your budget or what meat you have in.

Nutrition

Calories: 516kcal | Carbohydrates: 45g | Protein: 14g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 52mg | Sodium: 193mg | Potassium: 865mg | Fiber: 7g | Sugar: 8g | Vitamin A: 6005IU | Vitamin C: 67.2mg | Calcium: 109mg | Iron: 4.9mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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