Creamy chicken and vegetables baked under a simple crust.
180 gChicken breasts
20 gButter
0.25 cupMilk
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120 gPotato
60 gCarrot
1 stalkCelery
60 gOnion
60 gCanned peas
0.75 cupChicken Broth
0.5 cupFlour
To tasteSalt
To tasteBlack Pepper
Heat the oven to 200°C / 400°F. Dice the chicken and vegetables into small even pieces.
Melt the butter in a skillet and cook the onion, carrot, celery, and potato for 6-7 minutes until slightly softened.
Add the chicken and cook for 3 minutes, then stir in the flour.
Pour in the broth and milk, add the peas, season with salt and black pepper, and simmer for 5 minutes until thickened.
Transfer the filling to a baking dish and bake at 200°C / 400°F for 20-22 minutes until bubbling and lightly browned on top.