Yield: Serves 4
Active time: 15 minutes
Total time: 30 minutes (includes pastry baking and filling preparation time)
The technique: Chicken pie, not quite like your mom used to make it, but quicker and just as tasty!
The payoff: Comfort food at its best.
Spring Home Roti Paratha
250g Chicken breast cut into cubes
200ml Chicken stock
2 Tbs Flour
100ml Button mushrooms, sliced
50g Sliced carrots
50g Sliced onions
50g Green peas
Salt and pepper to taste
Preaheat oven to 180°C (350°F).
Cook the paratha till crisp and golden brown on the both sides. Use paratha to line the bottom of a small casserole dish and set aside.
Melt the butter in the pan and fry the chicken, onions, green peas, mushrooms and carrots.
When almost cooked, sprinkle in the flour and cook over low heat with constant stirring for a minute. Add stock and stir until it forms a gravy.
Stir in cream, salt and pepper to taste. Pour filling into casserole dish and cover with a paratha.
Bake for 5-7 minutes and serve immediately.