Make the Most of Spring with an easy Chicken Pot Pie
The first signs of spring are in the air. The days are growing longer, and the nights no longer have quite such a chill. Our thoughts turn to spring food – roast lamb, easter eggs and spring chickens. However, there are only so many roasts you can have. Chicken is wonderfully versatile, so why not make the most of the spring with an easy chicken pot pie instead? With BergHOFF’s Eurocast range, you can easily produce a whole range of pans in only one pan. Save time and washing up with BergHOFF.
Non-Stick Frying Pans
The Eurocast Professional Series Cookware Range by BergHOFF allows cooks to cook fresh and healthy meals easily – with the minimum of fat. The 2 layer ‘Ferno-Ceramic’ surface is so thoroughly non-stick that you don’t need to use fat at all to prevent food from sticking in the pan.
Non-Stick Frying Pans from BergHOFF are suitable for all types of hobs – including induction. They are lightweight but sturdy. Their even heat distribution and energy saving properties mean that you can use the minimum of energy on your cooking, without sacrificing quality.
One Pot Cooking
BergHOFF products can be used on the hob and in the oven. That means that it is easy to produce one pot dinners that need to be cooked both on the hob and in the oven.
Chicken Pot Pie
A pot pie is a pie that has a top crust, but no under crust (not a real pie if you’re a northerner). This type of pie is easy to make in one pot – especially with a BergHOFF Non-Stick Frying Pan. You will need:
2 tbsp olive oil , plus a little extra for brushing over the pastry
Bunch spring onions , sliced into 3cm pieces
250g frozen spinach
3 free-range chicken breasts
350ml chicken stock
1 tbsp wholegrain mustard
200g frozen peas
200ml crème fraîche
½ small bunch tarragon , leaves finely chopped
small bunch parsley , finely chopped
270g pack filo pastry
Add the oil to a Non-Stick Frying Pan on a medium heat, add the chicken and fry for a few minutes until it starts to brown. Add the spring onions and fry for another few minutes. Finally, add the frozen spinach and cook until it wilts.
Add the stock and mustard and simmer for around 10 minutes until everything is thoroughly cooked through.
In the meantime, heat the oven to 200C / 180C fan / Gas mark 6.
Add the peas, crème fraiche and herbs to the mixture, and remove from the heat. Stir them in until thoroughly combined.
Take the filo sheets, and scrunch them like paper balls over the top of the sauce until it is covered. Brush a little oil or melted butter over the top of the pastry.
Remove the handle from your BergHOFF Non-Stick Frying Pan, and bake the pie in the oven for 15-20 minutes until the pastry has turned golden brown.
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