CHICKEN POT PIE
Updated: Apr 13, 2019
- 2 onions
- 600g chicken thighs
- 250g mushrooms
- 1-2 cups broccoli (cut up finely)
- 1 bunch fresh thyme
- 375g block of all-butter puff pastry (cold)
Preheat oven to 220 degrees celsius. Place a frying pan on heat, pour 1 tablespoon olive oil in, peel and roughly chop the onions, add to the pan as you go. Place the mushrooms in pan and stir. Roughly chop two-thirds of the thighs, finely chop the rest, and add to pan. Cook for 6 mins, or until golden, stirring occasionally. Strip in half the thyme leaves.
Remove the pan from the heat, add a pinch of sea salt and black pepper, then stir in 1 tablespoon of red wine vinegar and 150g water.
For the next steps, if you’re frying pan is ovenproof you can simply roll the puff pastry over the pan and place in oven as per below steps, however I transferred my mixture to a casserole dish and worked with the pastry from there (i.e. pic).
Working quickly, roll out the puffy pastry so its 2cm bigger than the pan/casserole dish, then place it over the filling, using a wooden spoon to push it into the edges. Very lightly criss cross the pastry, then brush with 1 teaspoon of olive oil. Poke the remaining thyme sprigs into the middle of the pie. Bake at the bottom of the oven for 15 mins, or until golden and puffed up!
Serve up and enjoy with a side of steamed vegetables such as brocollini, asparagus, broccoli, eggplant etc.