Country Chicken Pie

Ingredients for 6 servings:

• 350 g carrot(s)
• 800 g chicken breast
• 200 g cooked ham
• 50 g flour
• 80 g butter
• 500 ml milk
• broth
• Soup vegetables
• Parsley, frozen
• Puff pastry, frozen
• lemon juice
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

Peel the carrots and halve them crosswise. Cook them with the chicken breast in a pot with some soup vegetables and broth. Remove the undercooked carrots and cut them into small pieces. Continue simmering the meat; the softer the more delicious it is. When the meat is ready, remove it and chop it up. I like to make a little extra meat so I have chicken broth ready for the next day. Dice the cooked ham and add it to the carrots and meat. Melt 50g of butter in a non-stick pan and gradually stir in all the flour. Then add up to 30g of butter until it reaches a creamy consistency. Simmer for about 1-5 minutes, stirring frequently. Now add up to 500ml of milk in small amounts and stir well. It should be slightly runny; you can also add more broth. Stir in a few drops of lemon juice, salt, pepper, and frozen parsley, and simmer for a few more minutes, stirring continuously. Then mix in the carrots, meat, and ham. Place everything in a shallow pie dish. Press the thawed puff pastry to the desired size onto the pie/dish. You can cut out shapes or patterns from leftover puff pastry and use them to decorate the lid. I bake at 180°C with fan/bottom heat, as this works best with my ceramic dish. When the puff pastry looks good, it’s ready, since everything is already cooked.