Chicken Pot Pie

SERVES:       10 

PREP TIME:     15 MINS

COOKING TIME: 20 MINS

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INGREDIENTS

500gr chicken thigh, diced

2 tbsp plain flour (to coat the chicken)

1 medium brown onion, finely diced

200gr organic field mushrooms, finely sliced

3 carrots, diced

4 celery heart sticks, finely sliced

1 leek, finely sliced

(corn kennels & left over vegetables, diced)

2 tbsp garlic paste / 4 cloves garlic, crushed

1 egg, beaten for the egg wash 

1 tbsp butter

2 chicken stock cubes dissolve in 500ml water (or equivalent in liquid stock)

1/2 cup dry white wine

1/2 tsp thyme 

1 fresh chilli, chopped

1 tbsp double cream brie (or equivalent in cheddar, tasty or parmesan cheese)

salt & pepper to taste

1 sheet puff pastry 

METHOD

In a large mixing bowl, coat the chicken in the flour (this helps the browning of the chicken, absorbs the flavour of the vegetables and stock & will thicken the pie filling).

Preheat over to 180 degrees celsius. 

Over low - medium heat, in a pot (preferably the same pot that you will using to cook the pot pie filling in, as this retains all the flavour whilst you are pre cooking the filling), add the butter and brown the crushed garlic and onion first, then gradually add the chicken. 

Cook until the chicken is 80% cooked. Keep scraping the bottom of the pan as you cook so that the chicken does not stick to the bottom of the pan, add a bit more butter if needed and gradually stir in chicken stock (avoids the chicken from sticking). 

Once the liquid comes to a boil, add in the carrots & celery, stir through for 5 minutes. Thereafter, stir in the mushrooms and the leek (break up the discs with your wooden spoon). Stir for 3 mins or until soft. Add in remainder of your vegetables (I had parsnips and corn kennel) - stir through for another 3 minutes, then turn off the heat. 

Taste & add salt and pepper if required, also add in thyme and white wine. Cool mixture. 

Cover the pot with puff pastry (make sure yo use a fork to poke some holes onto the puff pastry to allow air to pass through whilst it is baking). 

Put the whole pot into the oven for 20 minutes. At the 10 minute mark, take the pot out and brush the pastry with the egg wash. Put the pot back into the oven for another 10 minutes or until the pastry puff up and turns to a golden brown. 

Serve with your favourite dry white wine or a light Pinot Noir if you prefer a red wine. 

xOxo