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.
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
- In a large pot, melt the butter over medium heat. Add the diced onion, carrots, and potatoes. Cook until the vegetables are tender.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes to remove the raw flour taste.
- Pour in the chicken broth and heavy cream, stirring constantly until the mixture thickens.
- Add the cooked and shredded chicken, peas, and season with salt and pepper. Stir to combine.
- Transfer the chicken and vegetable filling to a baking dish.
- 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.
- Bake in a preheated oven at 375°F for 30-35 minutes, or until the pastry is golden brown and the filling is bubbling.
- 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