Chicken Pot Pie
Make pot pie a weeknight staple with this simple pot pie, filled with rotisserie chicken, thyme, carrot and peas, and baked to perfection with a flaky puff pastry crust. Using frozen puff pastry and rotisserie chicken makes it fast and easy to whip up, this recipe makes for a delicious and comforting meal every time.
Ingredients
- 80g unsalted butter
- 2 leeks, quartered lengthways then chopped
- 2 carrots, diced
- 4 sprigs thyme (tied together with cooking twine if you have it)
- 30g plain flour
- 1 rotisserie chicken, shredded
- 1 cup frozen peas, defrosted
- 500ml chicken stock
- 200ml creme fraiche
- 2 sheets frozen puff pastry, defrosted
- 1 egg, for the eggwash
Method
- Preheat oven to 180ºC.
- In a Dutch oven, melt butter and sauté leeks, carrot and thyme with a good pinch of salt and cracked black pepper, until the vegetables are soft and beginning to caramelise.
- Add flour and stir to coat.
- Add chicken, stock, peas and creme fraiche and stir until incorporated.
- Taste and season the mix, and discard thyme sprigs.
- Cut pastry to the shape of your pot using the lid of the Dutch oven for guidance. Slice a small hole in the middle for steam to escape. Use any excess pastry to cut out hearts etc. for decoration (and extra puff).
- Whisk up the egg with a fork in a bowl.
- Place pastry on top of the pie mix, then brush with eggwash and sprinkle with salt flakes.
- Bake for 40-50 minutes, until golden brown and bubbling.
- Stand for 10 minutes, then serve.