Chicken Pot Pie

INGREDIENTS

• 452g Chicken Thigh
• 500g Shortcrust Pastry
• 1 Onion
• 2 Carrot
• 2 Celery
• 56g Butter
• 40g Plain Flour
• 480ml Chicken Stock
• 240ml Milk
• 1 Egg
• 14g Cooking Oil
• 0g Salt
• 0g Black Pepper
• 1 tsp Dried Thyme

STEPS

1. 1

   Heat the oven to 200°C, or 180°C fan. Cut 452g of chicken thigh into 2 cm pieces and season lightly with salt and black pepper. Keep the raw chicken separate from other ingredients and wash your hands and utensils after handling it.

2. 2

   Heat 14g of cooking oil in a large ovenproof skillet over medium-high heat. Add 452g of chicken thigh and cook for 8-10 minutes, turning often, until browned and no pink remains in the center. Transfer the chicken to a clean plate.

   ⏱ 8 min

3. 3

   Reduce the heat to medium. Add 56g of butter and add 1 onion (finely chopped), 2 carrots (finely diced), and 2 celeries (finely diced). Cook for 6-8 minutes, stirring occasionally, until the vegetables soften.

   ⏱ 6 min

4. 4

   Stir in 40g of plain flour and 1 tsp of dried thyme. Cook for 1 minute, stirring constantly, until the flour coats the vegetables and smells lightly toasted.

   ⏱ 1 min

5. 5

   Gradually whisk in 480ml of chicken stock, then 240ml of milk, until smooth. Simmer for 5-7 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon. Stir the cooked chicken back into the filling and season with salt and black pepper.

   ⏱ 5 min

6. 6

   Let the filling cool for 10 minutes. Cover the skillet with 500g of shortcrust pastry, trim the edges, and press them gently against the rim. Cut 2 small vents in the pastry. Beat 1 egg and brush it over the pastry.

   ⏱ 10 min

7. 7

   Bake for 25-30 minutes, until the pastry is puffed and golden brown and the filling is bubbling through the vents. Rest for 5 minutes before serving.

   ⏱ 25 min