Chicken pot pie
Ingredients
| dash olive oil - 1 | |
| knob butter - 1 | |
| carrot, finely diced - 1 | |
| stick celery finely diced - 1 | |
| leek, finely chopped - 1 | |
| sprigs thyme - 3 | |
| chicken breasts, chopped into small pieces - 2 | |
| Chicken Stock Cube - 1 | |
| double cream - 100 ml | |
| bunch asparagus, woody ends removed - 1 | |
| pack Ready rolled puff pastry - 1 | |
| egg, beaten - 1 |
Method
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1
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Preheat oven to 180°C. |
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2
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Heat a large casserole style dish on a medium heat and add a splash of oil along with the butter. Once the butter starts to bubble, add the carrot, celery, leek and thyme and cook, stirring continuously, for 10 minutes until soft but not coloured. |
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3
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Add the chicken pieces and cook for another 10 minutes. |
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4
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Dissolve 1 Chicken Stock Cube in 500ml of boiling water, pour over the mixture and reduce the heat to a simmer. |
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5
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Simmer for 15 to 20 minutes with a lid on until the chicken is cooked through, then take the dish off the heat and stir in the double cream and asparagus. |
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6
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Season the pie mixture with a little salt and pepper, then divide into 4 individual pie dishes or oven proof mugs. |
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7
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Cut out 4 pastry disks big enough to cover your pie dishes and place over the tops pressing down around the rims. Glaze the top with some beaten egg and place in the oven for 25 to 30 minutes until the pastry is crisp and golden. Serve with seasonal vegetables or mashed potato. |