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Chicken Pot Pie
Chicken, carrot and celery in a creamy béchamel, covered with a puff pastry lid. The filling cooks in the microwave directly in the Premiaglass casserole, which then goes into the oven to bake the pastry, and the sauce is made in the MicroCook Pitcher without a saucepan.
- Total time
- 53 min
- Prep
- 15 min
- Cook
- 38 min
Ingredients
Method
Heat the oven to 200 °C (400 °F).
Peel the carrots, celery and onion and cut them into even pieces. Put them in the Tupperware Premiaglass casserole 2.1 l with the oil, cover and microwave for about 2 minutes at 800 W.
Dice the chicken with the Tupperware Super Dicer and stir it into the vegetables. Cover and microwave for about 5 minutes at 800 W. Stir, and if any pieces are still pink, give them a few more minutes.
For the béchamel, melt the butter in pieces in the Tupperware MicroCook Pitcher 1 l for about 30 seconds at 600 W. Whisk in the flour, then add the milk gradually, whisking all the time.
Microwave the sauce for 3 minutes at 600 W, whisk, then cook for 3 minutes more at 600 W. If it is not thick enough, continue in 2-minute bursts at 600 W, whisking after each one. Season with salt and pepper.
Pour the béchamel over the chicken and vegetables and stir. Moisten the rim of the casserole, lay the pastry over the top and press it firmly onto the rim, then trim off the excess.
Brush the pastry with the egg glaze using the silicone brush and cut a small hole in the centre to let steam out. Bake uncovered for about 25 minutes, until the pastry is well browned.
