Name: Chicken Pot Pie with Easy Puff Pastry
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 tsp Dried Thyme; 40 g Butter; 320 g Puff pastry sheet ready-rolled; 1 tsp Dijon Mustard optional; 1 Egg beaten, for glaze; 2 medium Carrots small dice; 500 g Cooked chicken breast or thigh shredded or diced; 1 large Leek halved and thinly sliced; 2 Celery Sticks small dice; 2 cloves Garlic finely chopped; 450 ml Chicken Stock warm; 100 ml Single cream; to taste Black Pepper freshly ground; 100 g Frozen Peas; 40 g Plain Flour; to taste Salt

Method

20 mins prep45 mins cook65 mins total

Preheat the oven to 200°C (180°C fan).
Melt the butter in a deep frying pan over medium heat. Add the leek, carrots and celery with a pinch of salt, then cook for 8–10 minutes until softened.
Stir in the garlic and thyme, then cook for 1 minute. Sprinkle over the flour and stir continuously for 2 minutes to form a roux.
Gradually pour in the warm stock, stirring well after each addition, until smooth and thickened. Simmer for 3–4 minutes.
Add the cream, Dijon mustard (if using), chicken and peas. Simmer gently for 4–5 minutes until the filling is glossy and coats the spoon. Season with salt and black pepper.
Transfer the filling to a 2 litre ovenproof pie dish and leave for 5 minutes so the pastry stays crisp.
Lay the puff pastry over the dish, trim the edge, then crimp with a fork. Cut a small steam slit in the centre and brush all over with beaten egg.
Bake for 30–35 minutes until deeply golden and bubbling at the edges. Rest for 10 minutes before serving.