Basotho-style Chicken And Vegetable Pot Pie

This Basotho-style Chicken and Vegetable Pot Pie is a comforting and hearty dish that originates from the cuisine of Lesotho. Filled with tender chicken, flavorful vegetables, and topped with a flaky pastry crust, this pot pie is sure to be a hit with your family and friends.

Basotho-style Chicken And Vegetable Pot Pie

Ingredients

  • 2 lbs chicken, cooked and shredded
  • 1 onion, diced
  • 2 carrots, diced
  • 2 potatoes, diced
  • 1 cup peas
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • Salt and pepper to taste
  • 1 sheet of puff pastry

Instructions

  1. In a large pot, melt the butter over medium heat. Add the diced onion, carrots, and potatoes. Cook until the vegetables are tender.
  2. Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes to remove the raw flour taste.
  3. Pour in the chicken broth and heavy cream, stirring constantly until the mixture thickens.
  4. Add the cooked and shredded chicken, peas, and season with salt and pepper. Stir to combine.
  5. Transfer the chicken and vegetable filling to a baking dish.
  6. Roll out the puff pastry and place it over the filling, trimming any excess pastry. Cut a few slits in the pastry to allow steam to escape.
  7. Bake in a preheated oven at 375°F for 30-35 minutes, or until the pastry is golden brown and the filling is bubbling.
  8. Let the pot pie cool for a few minutes before serving.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
30g
Fat
15g

Supplies

Large pot Baking dish

Tools

Knife Cutting board Rolling pin

Serving suggestions

Serve the Basotho-style Chicken and Vegetable Pot Pie with a side of fresh salad or steamed vegetables for a complete meal.

Tips & tricks

For a time-saving option, use store-bought rotisserie chicken instead of cooking and shredding the chicken yourself.

Cost

$20