Home Family Matters Recipes Creamy Pot Pie

Creamy Pot Pie


Perfect for cold weather


½ kg cubed chicken fillet

3 Tbsp butter

1 tsp salt

2 tsp crushed garlic

1 tsp chilli powder

1 tsp dhana jeero

1 cup of cubed/sliced vegetables like – carrots, potatoes, mushrooms

¼ cup peas

250ml fresh cream

½ cup tomato puree

¼ cup to ½ cup chilli sauce

½ cup Steers peri peri sauce

1 tap maizena dissolved in 1 Tbsp water

½ cup vegetable stock

2 Tbsp tomato sauce

1 package ready made puff pastry thawed

1 Egg


Marinate the chicken in the spices and braise in the butter.

Add the vegetables and cook till tender.

Burn out any water.

Add the cream, sauces, etc. Bring to a boil.

Taste and adjust seasoning as required.

Pour filling into a large oven proof casserole dish.

Roll out the pastry if needed to fit over the filling and hang over the side a few centimeters.

Brush with a little egg and cut slits in the pastry.

Preheat your oven to 200 degrees.

Place the dish on an oven tray.

When you put it into the oven, lower the temperature to 180 degrees.

Bake for 1 hour or until pastry is cooked through.