Chicken Pot Pie
olive oil
2 medium carrots, peeled & sliced
6 baby potatoes, washed & sliced
6-8 button mushrooms, halved
6-8 baby onions, peeled
3 skinless chicken breasts, cubed
2 heaped tbsp plain flour
2-3 cups chicken stock
freshly ground salt & pepper
1 tbsp fresh thyme leaves
1 cup frozen peas
1 sheet puff pastry
1 egg
3 tbsp milk
2 medium carrots, peeled & sliced
6 baby potatoes, washed & sliced
6-8 button mushrooms, halved
6-8 baby onions, peeled
3 skinless chicken breasts, cubed
2 heaped tbsp plain flour
2-3 cups chicken stock
freshly ground salt & pepper
1 tbsp fresh thyme leaves
1 cup frozen peas
1 sheet puff pastry
1 egg
3 tbsp milk
Preheat oven to 200°C. Heat a little oil in a large pot and gently saute carrots, potatoes, mushrooms and onions for a few minutes, stirring now and again. Add chicken, toss and cook until meat is slightly coloured. Then sprinkle flour over, stir in and cook for a few minutes. Then add stock, seasonings and thyme. Stir and bring to the boil. Turn heat down and cook for about 20 mins, adding more stock if needed. Add peas and cook until tender. Then allow mixture to cool a little and spoon into a baking dish, top with pastry and brush with egg wash (egg mixed with milk). Cook in middle shelf of oven for about 20 mins until golden brown.