Chicken Pot Pie Recipe

Free-Range Chicken Pot Pie

This was one of my favourite recipes my mum made for me growing up, and now it's become a staple in our FYC meal rotation. There's something about creamy chicken filling under golden pastry that just feeds the soul. The best part? Make the filling ahead, keep it in the fridge for up to three days, and you're thirty minutes away from pulling comfort food out of the oven whenever you need it most.

Ingredients

• 2 sheets puff pastry 
• 3-4 chicken thighs chopped
• 6 Tbsp unsalted butter
• 1 medium yellow onion chopped
• 2 medium carrots thinly sliced 
• 200g white mushrooms sliced 
• 3 garlic cloves, mince
• 1/3 cupwholemeal flour
• 2 cupschicken bone broth
• 1 tbsp seeded mustard
• 1 tbsp dijon mustard
• 1/2 cup heavy cream
• 2 tspsalt
• 1/4 tsp black pepper, plus more to garnish
• 1 cup frozen peas
• 1 egg, beaten for egg wash 
  
  

  Method

• In adutch oven or pot, melt butter. Add diced onions and carrots and saute 8 minutes over medium heat until soft.
• Remove vegetables and add diced chicken. Cook until brown all over.
• Add onions and carrots back into the pot. Add sliced mushrooms and minced garlic and saute another 5 minutes until mushrooms are softened.
• Add 1/3 cup flour and stir constantly for 2 minutes. Add chicken broth, mustards, and 1/2 cup heavy cream then bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency. Add 2 tsp salt, 1/4 tsp black pepper, or season to taste. It should be well-seasoned.
• Add frozen peas. Stir to combine then remove from heat and cool slightly while you roll out the crusts. Transfer pastry into a 9” pie dish. Spoon the pie filling over the bottom crust.
• Place second pastry sheet over the pie filling. Fold the excess dough behind the bottom crust then crimp the pie crusts together to seal. Use a sharp paring knife to cut 5 small slits in the top to allow steam to escape. Brush the top of the crust with the beaten egg and sprinkle lightly with coarse salt and pepper.
• Bake at 220˚C for 30-35 minutes or until top crust is golden brown. Once out of the oven, rest for 15 minutes to cool slightly before slicing.

Enjoy!