Public recipe with member extras
Camel Milk Chicken Pot Pie
A classic chicken pot pie filling built with a camel milk béchamel and a flaky pastry top.
Poultry Mains · Cozy Weeknight Dinners · Comfort Food
What you need
Ingredients
- 1 batch Camel Milk Béchamel (see Sauces chapter)
- 2 cups Cooked Chicken, shredded
- 1 cup Frozen Peas and Carrots
- 1 Onion, diced and sautéed
- 1 sheet Puff Pastry
- 1 Egg, beaten, for egg wash
Method
Instructions
- Prepare the camel milk béchamel as directed.
- Fold in the cooked chicken, peas and carrots, and sautéed onion.
- Transfer the filling to a baking dish and top with puff pastry, crimping the edges.
- Brush with egg wash and cut a few steam vents.
- Bake at 400°F for 25 to 30 minutes until the pastry is deeply golden and the filling bubbles.
From The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes by Aunesty Janssen
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