Chicken Pot Pie

This is one of those filling meals that can be made in advance and you can add ingredients that you like.

A lot of my recipes are like that, that is my style of cooking I wing it in the kitchen, sometimes even cake recipes I am not too precise with, unless it is terrible important like sponge or pavlova.

Why pot pie I am not to sure this seems to be an American term for what we would call chicken pie, it just sounds a bit more interesting.

You can make the filling earlier in the day or even the day before, but remember that if your filling is cold from the fridge it is going to need to cook it longer in the oven. So start at a lower temperature till it starts to warm the filling, then increase the heat to puff the pastry.

You will know when the filling is hot because there will be puffs of steam coming from under the pastry if it isn't stuck to tightly to the dish and the juices will start to come out of the vent holes in the pastry.

This pie is large enough for 4 generous serves by itself or with mash potato you could get 6 serves.

Chicken Pot Pie

2 large or 3 small chicken breasts, cut into 2cm cubes, 2 cups mixed vegetables - I used carrots, peas, beans & corn kernels, 2 heaped tsps dijon mustard, 1 1/2 cups chicken stock, 1/2 cup milk or cream, 2 tsps dijon mustard, 1 tsps dried herbs or 1 tbsp chopped fresh herbs - use soft herbs like thyme, parsley or oregano, salt & pepper,

Beurre Manie - used for thickening - 1 tbsp softened butter & 1 tbsp plain flour mixed together with a fork

1-2 sheets puff pastry, 1 egg beaten for egg wash

To serve - creamy mashed potato

Heat 2 tbsps olive oil in a large frypan, add the chicken, stir, when it turns white all over add the vegetables. Stir to mix in add the stock, herbs & mustard bring to the boil.

Reduce heat, cover and simmer until the vegetables are tender and the chicken is cooked 10 - 15 minutes.

Add the milk/ cream stir, then to thicken by adding half of the flour/butter mixture while stirring constantly if the sauce isn't thick enough add the other half. You need the sauce to be very thick but not claggy.

Taste and season with salt and pepper.

Place into you baking dish leave at least 20 - 30 minutes before putting the pastry on top.

Preheat the oven 220.c .

Cover the top of the dish with pastry, make 3 slits in the centre for air vents. Egg wash the top then sprinkle with a little freshly ground salt and black pepper on top.

Bake 25 - 30 minutes till the pastry is golden and the filling is hot.

Serve with creamy mashed potato.

A perfect meal for these cool days we are still having.