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Chicken Pot Pie

The humble Chicken Pot Pie is often under appreciated, but it provides such comfort that we felt it deserved a turn in the spotlight. Our take on the Chicken Pie includes little puff pastry cutouts, making this meal a show-stopper for even your finest guests.

This can easily be made ahead and warmed in the oven at 350F for 30 minutes.

Ingredients: (Serves 6)

  • 1 rotisserie chicken, meat removed (this is most easily done with your bare hands), shredded or cut into small pieces

  • 1 tablespoon olive oil

  • 1 tablespoon butter

  • 2 tablespoons flour

  • 1/2 large onion, chopped

  • 3 cups of chicken stock

  • 1 tablespoon dijon mustard

  • 1 small leek, light green parts chopped

  • 5 carrots, sliced on the diagonal

  • 1 cup of frozen peas

  • salt & pepper to taste

  • 1 sheet of ready-rolled puff pastry

  • 1 tablespoon milk

Add the olive oil and butter to a large pan over medium heat, when melted add the onions. Let the onions sauté for about 5 minutes, stirring occasionally, until they have a nice shine.

Meanwhile, steam the carrots in a small pan in a steaming basket for 6 minutes, or simple boil them for 4 minutes if you don’t have a steamer. When they are done, set aside.

Add the flour to the onions and stir to cook out the flour taste. This will turn sticky and gloopy, but no worries it will be fine! After 3 minutes add a 1/2 cup of chicken stock and keep stirring, the mixture will turn into a thick gravy. When it does, add the remaining chicken stock and the dijon mustard. At this point you can add the leek, frozen peas, carrots and chicken. Bring to a soft boil and then reduce the heat to simmer for 20 minutes, tasting it and adding salt and pepper as needed.

Whilst this simmers, preheat your oven to 400F (200C). Lay out your puff pastry and simply cut out whatever shapes you wish to use. We made stars, but you can also take a knife and cut long strips of pastry for a different look. Brush them lightly with milk and bake until golden. It will depend on the size and thickness of your cutouts, but 15-20 minutes should be enough.

When your chicken pie is warmed through, spoon into individual serving dishes, top with puff pastry and serve with a crisp wintery salad for the perfect fireside meal.

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