Chicken and vegetable pot pies with Oxo recipe
This flavour-packed chicken and vegetable pot pies recipe is made with Oxo stock and is super comforting. Serve with Bisto Best chicken gravy.
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Cooking tools:
- Pie dish
- Ramekin
- Baking sheet
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Wooden spoon
- Whisk
- Measuring cup
- Mixing bowl
- Pastry brush
- Oven
- Stove
- Colander
- Plate
Ingredients
- 1 tbsp olive oil
- 400g diced chicken
- 1 onion, chopped
- 1 carrot, peeled and diced
- 1 Oxo meat-free beef flavour stock cube, dissolved in 250ml boiling water
- 100g baby corn, cut into pieces
- 200g broccoli, trimmed and chopped
- 1 tbsp cornflour
- 100g crème fraiche
- 10g parsley, finely chopped
- 1 sheet ready rolled puff pastry
- 1 egg, beaten
- Steamed season vegetables, to serve
- Bisto Best chicken gravy, to serve
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