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<!doctype html>
<html>
<head>
<meta charset="UTF-8" />
<link rel="stylesheet" href="styles.css" />
</head>
<body>
<!-- Recipe -->
<div class="recipe" itemscope itemtype="http://schema.org/Recipe">
<div class="infobox">
<!-- Image -->
<div class="photobox">
<a
href="https://live-production.wcms.abc-cdn.net.au/8ffad32e67f4a8715f54be3ef18c5efc?impolicy=wcms_crop_resize&cropH=2813&cropW=5000&xPos=0&yPos=243&width=862&height=485"
>
<img
src="Images/202B1A1E-D55A-4502-A82C-0930024D556D/4BAE4742-A463-4AC0-B062-0038030C6FF7.jpg"
itemprop="image"
class="photo photoswipe"
/>
</a>
</div>
<!-- Name -->
<h1 itemprop="name" class="name">
This Chicken Pot Pie Is the Perfect Meal for a Cosy Evening In
</h1>
<!-- Info -->
<!-- Rating, categories -->
<p itemprop="aggregateRating" class="rating" value="0"></p>
<p class="metadata">
<!-- Cook time, prep time, servings, difficulty -->
<b>Prep Time: </b><span itemprop="prepTime">0:15</span>
<b>Cook Time: </b><span itemprop="cookTime">1:20</span>
<b>Difficulty: </b><span itemprop="difficulty">Medium</span>
<b>Servings: </b><span itemprop="recipeYield">4-6</span>
<!-- Source -->
<b>Source: </b>
<a
itemprop="url"
href="https://www.abc.net.au/everyday/chicken-pot-pie-recipe-cosy-evening/103696396"
>
<span itemprop="author">abc.net.au</span>
</a>
</p>
<div class="clear"></div>
</div>
<div class="left-column">
<!-- Ingredients -->
<div class="ingredientsbox">
<h3 class="subhead">Ingredients</h3>
<div class="ingredients text">
<p class="line" itemprop="recipeIngredient">
<strong>500</strong>g chicken thighs, diced into 3-4cm chunks
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> tablespoon extra virgin olive oil
</p>
<p class="line" itemprop="recipeIngredient">Fine sea salt</p>
<p class="line" itemprop="recipeIngredient">
<strong>60</strong>g unsalted butter, divided into two portions
</p>
<p class="line" itemprop="recipeIngredient">
<strong>2</strong> leeks, white and light green portion washed and
diced into 0.5cm wide half moons
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1-2</strong> tablespoons white wine vinegar (see tips)
</p>
<p class="line" itemprop="recipeIngredient">
<strong>350</strong>g peeled carrots, diced into 1.5cm chunks
</p>
<p class="line" itemprop="recipeIngredient">
<strong>350</strong>g peeled turnips, diced into 1.5cm chunks
</p>
<p class="line" itemprop="recipeIngredient">
<strong>2 ½</strong> tablespoons plain flour
</p>
<p class="line" itemprop="recipeIngredient">
<strong>⅔</strong> cup chicken broth or stock (see tips)
</p>
<p class="line" itemprop="recipeIngredient">
<strong>200</strong>ml pure cream
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> cup frozen peas
</p>
<p class="line" itemprop="recipeIngredient">
Freshly cracked black pepper
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> egg, whisked
</p>
<p class="line" itemprop="recipeIngredient">
<strong>375</strong>g all butter puff pastry (see tips), defrosted
in fridge until pliable
</p>
</div>
</div>
<!-- Nutrition (in two-column mode it goes below the ingredients) -->
</div>
<div class="right-column">
<!-- Description -->
<!-- Directions -->
<div class="directionsbox">
<h3 class="subhead">Directions</h3>
<div itemprop="recipeInstructions" class="directions text">
<p class="line">
1. Preheat the oven to 180 degrees Celsius if fan-forced, or 200
degrees if not.
</p>
<p class="line">
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.
</p>
<p class="line">
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).
</p>
<p class="line">
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.
</p>
<p class="line">
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).
</p>
<p class="line">
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.
</p>
<p class="line">
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.
</p>
<p class="line">
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.
</p>
</div>
</div>
<!-- Notes -->
<!-- Nutrition (in regular mode it goes below the notes) -->
<!-- Used in two different places depending on the recipe layout -->
</div>
<div class="clear"></div>
</div>
</body>
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