500g skinless, boneless chicken breast fillets – cubed *
4 carrots – cubed or sliced *
3 celery stalk – finely sliced *
150g fresh garden peas *
4 – 6 beans – sliced *
75g butter *
1 onion – chopped *
5 tablespoons plain flour
400 ml chicken stock
150 ml milk *
Salt & Pepper to taste
1 packet of puff or flaky pastry
Preheat the oven to 220 C / Gas Mark 7.
In a pan, combine chicken, carrots, peas, celery and beans. Add enough water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In a separate saucepan, cook the onion and butter over a medium heat, until they are soft and translucent. Stir in the flour, salt and pepper. Gradually add the chicken stock and milk and simmer over a low to medium heat until thick. Remove from heat and set aside.
Line a 23cm (9 in) pie dish with pastry, reserving some to cover the pie. Place the chicken mixture in the bottom of the dish and pour over the hot liquid mixture. Cover the top with pastry and cut away any excess. Make several small slits in the top to allow steam to escape.
Bake in a pre-heated oven for 30 – 35 minutes, or until pastry is golden brown and the filling is bubbly.
* Available from your local producer at Hampshire Farmers’ Markets