Creative Culinary Solutions

Chicken & Vegetable Pot Pie

Name: Chicken & Vegetable Pot Pie
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 9
Ingredients: 500 mL prepared LUDA H Instant Chicken Soup Base, Gluten-Free, Half Salt (16 g dry base + 500 mL boiling water) Instant Chicken Soup Base, Gluten-Free, Half Salt500 g cooked chicken breast, diced2 medium carrots, peeled and diced2 stalks celery, diced1 medium onion, diced150 g of frozen peas150 g of frozen corn60 mL (4 Tbsp) of butter45 g (3 Tbsp) gluten-free all-purpose flour5 mL (1 tsp) of dried rosemary125 mL (½ cup) of 15% cream5 mL (1 tsp) of dried thyme1 sheet of gluten-free puff pastry, thawed1 egg, beatenSalt and Black pepper to taste

Serving suggestion: Serve with a simple green salad. Can be made in individual ramekins for elegant plating.

Difficulty:	6/20
Yield serving:	9
Preparation time:	30 minutes
Cooking time:	35 minutes

Difficulty

6/20

Yield serving

Preparation time

30 minutes

Cooking time

35 minutes

Ingredients

500 mL prepared LUDA H Instant Chicken Soup Base, Gluten-Free, Half Salt (16 g dry base + 500 mL boiling water) Instant Chicken Soup Base, Gluten-Free, Half Salt
500 g cooked chicken breast, diced
2 medium carrots, peeled and diced
2 stalks celery, diced
1 medium onion, diced
150 g of frozen peas
150 g of frozen corn
60 mL (4 Tbsp) of butter
45 g (3 Tbsp) gluten-free all-purpose flour
5 mL (1 tsp) of dried rosemary
125 mL (½ cup) of 15% cream
5 mL (1 tsp) of dried thyme
1 sheet of gluten-free puff pastry, thawed
1 egg, beaten
Salt and Black pepper to taste

Preparation

Preheat oven to 200°C (400°F)
Prepare LUDA H Instant Chicken Soup Base by dissolving 16 g of dry base into 500 mL of boiling water, stirring well. Set aside
In a large saucepan, melt butter over medium heat. Sauté onion, carrots and celery for 5–6 minutes until tender
Sprinkle flour over vegetables and stir to coat. Cook for 1–2 minutes
Gradually whisk in the prepared chicken base, then the cream. Stir until the mixture thickens, about 5 minutes
Add cooked chicken, peas, corn and thyme. Season with salt and pepper. Remove from heat
Pour filling into a greased 23 x 33 cm (9 x 13 in) baking dish or into individual ramekins
Lay puff pastry over top, trimming to fit. Brush with beaten egg
Bake for 25–30 minutes until pastry is golden brown and filling is bubbling
Let rest 5 minutes before serving

Ingredients

500 mL prepared LUDA H Instant Chicken Soup Base, Gluten-Free, Half Salt (16 g dry base + 500 mL boiling water) Instant Chicken Soup Base, Gluten-Free, Half Salt
500 g cooked chicken breast, diced
2 medium carrots, peeled and diced
2 stalks celery, diced
1 medium onion, diced
150 g of frozen peas
150 g of frozen corn
60 mL (4 Tbsp) of butter
45 g (3 Tbsp) gluten-free all-purpose flour
5 mL (1 tsp) of dried rosemary
125 mL (½ cup) of 15% cream
5 mL (1 tsp) of dried thyme
1 sheet of gluten-free puff pastry, thawed
1 egg, beaten
Salt and Black pepper to taste