Chicken pot pie

Ingredients

• 75 g butter
• 1 large onion, diced
• 2 carrots, diced
• 1 celery stalk, diced
• 375 g brown button mushrooms, sliced
• 2 garlic cloves, roughly chopped
• 750 g chicken thigh fillets, cut into 5-cm pieces
• salt and white pepper, to season
• 75 g (½ cup) plain flour
• 125 ml (½ cup) white wine
• 750 ml (3 cups) chicken stock
• 250 ml (1 cup) milk
• 3 bay leaves
• 3 sprigs thyme
• 130 g (1 cup) frozen peas
• 1 large sheet ready-rolled puff pastry
• 1 egg, lightly beaten

Chilling time: 1.5 hours

Instructions

1. Heat a large frying pan over medium heat. Add the butter, onion, carrot and celery and cook for 5 minutes or until fragrant.
2. Meanwhile, place the mushrooms in the microwave and cook on high for 4 minutes. Alternatively, you can cook the mushrooms with the other vegetables but they will absorb the butter and the vegetables will cook less evenly.
3. Add the mushrooms to the vegetables in the pan and cook for 2-3 minutes or until the mushrooms are lightly browned. Increase the heat to high, add the garlic and chicken and cook until the chicken is browned and the garlic is fragrant. Season well with salt and white pepper.
4. Add the flour and stir to combine. Add the white wine, stock, milk, bay leaves and thyme and bring to a simmer. The mixture should be thick like a stew. Add the frozen peas and remove from the heat. Allow to cool.
5. Preheat the oven to 200˚C.
6. Transfer the cooled pie mixture to a 5-cm deep pie dish and top with the puff pastry. Using pastry cutters, cut shapes from any remaining pastry. Brush the top of the pie with egg and top with the pastry shapes. Brush again with the egg, then poke holes in the top to allow the steam to escape. Bake for 30 minutes or until the pastry is golden brown.

Photography by Danielle Abou Karam.

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