Chicken Pot Pie

INGREDIENTS

• 600g Chicken Thigh
• 60g Butter
• 1 Onion
• 2 Carrot
• 160g Pea
• 60g Plain Flour
• 480ml Chicken Stock
• 240ml Milk
• 300g Puff Pastry
• 1 Egg
• 2 tsp Salt
• 0.5 tsp Black Pepper
• 0.5 tsp Dried Thyme

STEPS

1. 1

   Heat the oven to 200°C conventional, or 180°C fan. Cut 600g of chicken thigh into bite-size pieces and season with 1 tsp of salt and 0.5 tsp of black pepper. Keep the raw chicken separate from other ingredients and wash hands, board, and knife after preparation.

2. 2

   Melt 30g of butter in a large ovenproof skillet or saucepan over medium heat. Add the chicken and cook for 8 minutes, turning frequently, until opaque on the outside. Transfer it to a clean plate.

   ⏱ 8 min

3. 3

   Add 1 onion (finely chopped) and 2 carrots (diced) to the pan. Cook for 5 minutes until softened. Stir in 0.5 tsp of dried thyme.

   ⏱ 5 min

4. 4

   Add 30g of butter and let it melt. Stir in 60g of plain flour and cook for 1 minute, stirring constantly, until a smooth paste forms.

   ⏱ 1 min

5. 5

   Gradually whisk in 480ml of chicken stock, then 240ml of milk, until smooth. Bring to a gentle simmer and cook for 3 minutes, stirring, until the sauce thickens enough to coat the back of a spoon.

   ⏱ 3 min

6. 6

   Stir the cooked chicken and 160g of pea into the sauce. Taste and adjust seasoning if needed. Remove the pan from the heat and let the filling cool for 10 minutes so the pastry is less likely to soften.

   ⏱ 10 min

7. 7

   Cover the skillet or a small pie dish with 300g of puff pastry, trimming any excess and pressing the edges to seal. Cut 2 small vents in the top. Brush with 1 egg (beaten).

8. 8

   Bake for 25 minutes, until the pastry is puffed and deeply golden and the filling is bubbling at the vents. If the pastry browns too quickly, cover it loosely with foil.

   ⏱ 25 min

9. 9

   Rest the pot pie for 5 minutes before serving. Check that the thickest chicken pieces have reached the safe temperature and show no pink center.

   ⏱ 5 min