Chicken Pot Pie Piña Colada (Printable Version)

Savory chicken pie paired with a creamy, tropical pineapple coconut drink for a delightful comfort duo.

# Ingredients Required:

→ Chicken Pot Pie

01 - 320 g cooked chicken, diced
02 - 150 g peas and carrots
03 - 80 g onion, chopped
04 - 75 g unsalted butter
05 - 40 g all-purpose flour
06 - 480 ml chicken broth
07 - 160 ml milk
08 - 5 g salt
09 - 2.5 g black pepper
10 - 5 g dried thyme
11 - 1 package pie crust

→ Piña Colada

12 - 60 ml white rum
13 - 60 ml coconut cream
14 - 90 ml pineapple juice
15 - 240 g ice cubes
16 - 1 pineapple slice for garnish
17 - 1 cherry for garnish

# Guide to Cooking:

01 - Set the oven temperature to 200°C to prepare for baking the pie.
02 - Melt butter in a pan over medium heat. Sauté chopped onion until translucent and softened.
03 - Add all-purpose flour to the pan and cook, stirring continuously, for 1 minute to form a roux.
04 - Gradually whisk in chicken broth followed by milk until mixture is smooth and thickened.
05 - Stir in diced chicken, peas and carrots, salt, pepper, and thyme. Cook gently until the filling thickens.
06 - Transfer the filling into a pie dish. Cover with the pie crust, seal the edges, and cut small slits on top for ventilation.
07 - Place the pie in the preheated oven and bake for 25 to 30 minutes until the crust is golden brown.
08 - Combine white rum, coconut cream, pineapple juice, and ice cubes in a blender.
09 - Blend the mixture until smooth and creamy in texture.
10 - Pour the cocktail into a chilled glass and garnish with a pineapple slice and a cherry.

# Extra Suggestions:

01 - Ensure the pie slits allow steam to escape to prevent sogginess.

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