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Cook: 30 minutes


“This was my attempt at Chicken Pot Pie in a cast iron pot. It was YUM! You can adjust the recipe to the size of your pot. I used my smallest one which is 17 cm (w) x 9 cm (h).”

  • 1 chicken stock cube
  • 1½ cups water, for the stock
  • 1 medium sweet potato
  • 1 cup frozen mixed vegetables
  • ¼ cup cake wheat flour
  • 1 cup milk
  • 2 chicken breasts
  • 2 tablespoons chicken spice
  • 1 – 2 sheets puff pastry
  • flour, for surface
  • cooking spray
  • 1 egg, for eggwash

Cook chicken in saltwater – I cooked mine in a medium pressure cooker over medium heat for 20 minutes.
While it is cooking, peel sweet potato and cut into bite sized blocks.
Once cooked, remove chicken from pot and keep it one side for later.
Keep 1½ cups of the liquid back, dispose of the rest. Add a chicken stock cube and bring the liquid to a boil.
While it is heating up, fill a microwave friendly container with frozen mixed vegetables and boiling water and microwave for two minutes. Once the chicken stock is boiling, add your mixed vegetables (drained) and sweet potato blocks. Reduce the heat and simmer until the vegetables are almost cooked, about 10 minutes.
While it is cooking, debone and shred chicken.

In a small bowl, combine flour and milk. Mix it well, then stir it into pot once vegetables are almost cooked. Stir over medium heat until it is slightly thickened and bubbly.
Now add your chicken and chicken spice. Warm all the ingredients up together. Once everything is well incorporated, set it aside.
Preheat oven to 200 °C.
On a lightly floured surface, roll out pastry. For a single layer pot pie, roll pastry to fit the top of pot as a lid. For a double layer, roll out another piece to line the inside of pot.
Spray the inside of pot with cooking spray. If doing a single layer pie, just place your filling inside and  pastry on top. For a double layer, place bigger sheet of pastry in pot first, being careful to push it in place and not to tear it. Use fingers to mend the edges where necessary.
Add filling to the inside of crust. Place pastry lid on top. Connect the two pastry sheets by pressing them together with your fingers. Remove any excess pastry with a sharp knife along the edge of pot.
Make a X with knife in the middle of the pastry lid to allow steam to come through and feel free to use excess pastry to decorate pie.
Give crust an egg wash on top and bake in oven at 200 °C for 30 minutes or until golden brown.

Recipe and photos: Kristen Kennedy


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