Directions
- 1Lightly grease your Harris Scarfe cast iron pot.
- 2Heat oil in a pan, cook chicken in batches until browned all over.
- 3Remove the chicken and set it aside.
- 4Add onions, celery, carrot, garlic and bacon to the pot.
- 5Cook, stirring until vegetables soften.
- 6Stir in flour, stir over heat until bubbling.
- 7Remove from heat.
- 8Gradually stir in milk, stir over heat until mixture boils and thickens.
- 9Stir in cheeses, mustard, corn, peas and Worcestershire sauce.
- 10Add the cooked chicken back to the pot.
- 11Stir all the ingredients in the pot.
- 12Place puff pastry over top of pan.
- 13Brush with egg wash.
- 14Bake in oven for 25 to 30 minutes at 200C until golden and crispy.
Ingredients
- 1 tbsp olive oil
- 1 medium onion
- 4 bacon rashers
- 2 cloves garlic
- 1 kg chicken thigh
- 0.25 cup plain flour
- 2 cups milk
- 1 cup grated cheese
- 0.5 cup grated parmesan cheese
- 1 tbsp seeded mustard
- puff pastry
- 0.25 cup fresh or frozen corn
- 0.25 cup frozen peas
- 1 carrot
- 2 celery sticks
- dash Worcestershire sauce
- 1 egg
- Salt
- Pepper
Equipment
cast iron potPan
Tips
- This is a great way to sneak in veggies without compromising on taste.
Related recipes
Eggplant Parmesan Pie
Italian · Dessert
Hot Chocolate Tiramisu
Italian · Dessert
Amaretti
Italian · Dessert
Limoncello
Italian · Dessert
Coffee Tiramisu Hack
Italian · Dessert
sourdough cinnamon roll focaccia
Italian · Dessert
No-Bake Chocolate Lasagna
Italian · Dessert5m
Gelato di pesche e banane
Italian · Dessert4h
Tiramisu
Italian · Dessert10m
TIRAMISU AL TÉ MATCHA
Italian · Dessert1h 30m
Tiramisu aux fraises
Italian · Dessert3h 20m
Low Calorie Garlic Parmesan Chicken
Italian · Dessert12m