+ + +

+ This Chicken Pot Pie Is the Perfect Meal for a Cosy Evening In +

+ + + + +

+ +

+ + + Prep Time: 0:15 + + Cook Time: 1:20 + + Difficulty: Medium + + Servings: 4-6 + + + + Source: + + + abc.net.au + +

+ +

+ + +

Ingredients

+            
+              500g chicken thighs, diced into 3-4cm chunks
+            

+            
+              1 tablespoon extra virgin olive oil
+            

+            Fine sea salt

+            
+              60g unsalted butter, divided into two portions
+            

+            
+              2 leeks, white and light green portion washed and
+              diced into 0.5cm wide half moons
+            

+            
+              1-2 tablespoons white wine vinegar (see tips)
+            

+            
+              350g peeled carrots, diced into 1.5cm chunks
+            

+            
+              350g peeled turnips, diced into 1.5cm chunks
+            

+            
+              2 ½ tablespoons plain flour
+            

+            
+              ⅔ cup chicken broth or stock (see tips)
+            

+            
+              200ml pure cream
+            

+            
+              1 cup frozen peas
+            

+            
+              Freshly cracked black pepper
+            

+            
+              1 egg, whisked
+            

+            
+              375g all butter puff pastry (see tips), defrosted
+              in fridge until pliable
+            

+          

+ + +

+ +

+ + + + +

Directions

+            
+              1. Preheat the oven to 180 degrees Celsius if fan-forced, or 200
+              degrees if not.
+            

+            
+              2. Heat the oil over medium-high heat in a large, wide,
+              heavy-based saucepan for which you have a lid. Add the chicken and
+              a pinch of salt, and brown for around 1 minute (depending on the
+              size of your saucepan you may need to do this in two batches).
+              Turn the pieces of chicken over and cook for a further minute (the
+              chicken won’t be cooked through at this stage, just browned). Turn
+              the heat off and remove the chicken pieces from the pan (leaving
+              behind any oil and juices) and place in a large bowl, setting
+              aside.
+            

+            
+              3. Turn the heat back to medium and add 30g butter, followed by
+              the leek and a small pinch of salt. Stir well for about 2 minutes
+              to allow the leek to soften, then add 1 tablespoon vinegar to
+              deglaze the pan, scraping any browned bits of chicken (adding more
+              vinegar if necessary).
+            

+            
+              4. Add the carrot and turnip, along with another small pinch of
+              salt, and stir well. Place the lid on the pan, turn the heat to
+              medium-low, and cook, stirring occasionally, for about 15 minutes
+              until the vegetables are soft enough to easily pierce with a
+              knife. If at any point the mix looks dry, you can add a splash of
+              broth or water to the pan (your need to do this will depend on the
+              water content of the vegetables). Once the vegetables are cooked,
+              turn the heat off and add them to the bowl with the chicken.
+            

+            
+              6. Turn the heat back to medium and add the remaining 30g butter.
+              Once melted add the flour and cook for around1 minute, stirring
+              constantly with a wooden spoon. Add a good splash of broth and use
+              a whisk to incorporate the liquid into the flour/butter mix.
+              Gradually add the remaining broth, as well as the cream, whisking
+              constantly until the mixture is smooth and thickened (if you don’t
+              stir for long enough, the mixture won’t thicken adequately and the
+              resulting pie mix will be runny).
+            

+            
+              7. Once the mixture has thickened, add the chicken and vegetables
+              back to the pan, along with the peas and some freshly cracked
+              black pepper. Stir, then pour everything into a 20cm pie dish with
+              around 8cm high sides. Allow the mixture to cool slightly.
+            

+            
+              8. Once the mixture has cooled, use a pastry brush to brush the
+              top edge of the pie dish with a little of the whisked egg. Place
+              the pastry sheet over the top of the pie mixture, carefully
+              stretching it over to the edge of the pie dish so that there is
+              some overhang. Trim the edges, making sure to keep a few
+              centimetres hanging over. Secure the pastry around the pie dish by
+              carefully pressing down around the edges (crimping if you wish).
+              Brush the pastry with a little more of the whisked egg, then cut a
+              couple of small slits in the centre of the pie to allow steam to
+              escape when cooking.
+            

+            
+              9. Bake for 30-40 minutes until the pastry is golden. Allow the
+              pie to stand for 10 minutes before cutting into portions and
+              serving.
+            

+          

+ + + + + + +

+ +