Creamy chicken hot pot. AMAZING!!!
This is actually my chicken pot pie filling so you can switch the potato for puff pastry-
Ingredients:
2 chopped carrots
Broccoli
2 parsnips chopped
600ml chicken stock
frozen peas
1 onion chopped
1/2 tsp mustard powder
salt and pepper to taste
diced chicken
250mls double cream
1 tsp of butter melted
Thiny potatoes sliced or puff pastry if you want to make pie
Method:
Make up stock place in slow cooker with carrots, broccoli, parsnips, peas, onion and chicken cook for 4 hours on a low.
Once cooked add 3 teaspoon of corn flour to 60mls of water and add to thicken stock then add cream, mustard powder salt and pepper
to taste you can layer the potatoes on top but I prefer them done in the over to crisp.
Melt the butter and add salt and pepper and sliced potatoes coat potatoes in the melted butter.
Transfer the mix to an over proof dish and top with the potatoes and cook for 30 minutes on 200c.
If making pie layer the over proof dish with puff pastry then add the filling and top with puff pastry cook until golden brown.
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