Pot pie can be often seen as "not so exciting" and sometimes a way to use up cheaper cuts of meat. But it doesn’t have to be.
This free range chicken pie recipe is made in a more traditional way. Adding roasted sweet potato and fresh chopped rosemary brings creative excitement back for chefs and customers.
- Roast sweet potato until golden, place in a pot with green onions and rosemary.
- Place chopped chicken, cream and KNORR Concentrated Liquid Stock in a pot. Bring to the boil and thicken with KNORR Roux.
- Cut out the pastry and line small pie tins with it. Fill in with the pie mix. Crimp the edge of the pastry so the pie is partially open and brush with egg wash. Bake in the oven at 160 degree Celsius until golden.
- Serve with a fresh salad of baby cos, radish and pomegranate seeds.