Chicken pot pie

CHICKEN POT PIE

Serves 4

Prep time 10 minutes

Cook time 35 minutes

300g button mushrooms

30g unsalted butter

900g lightly cooked chicken cubes

680g flaky pastry

2 eggs, beaten

sauce

150g unsalted butter

100g plain flour

400ml chicken stock

2 cups thickened cream

½ lemon, juice extracted

3 sprig fresh thyme

Preheat oven to 200˚C.
Lightly sauté the button mushroom with butter for 5 minutes, then add in the chicken and cook for another 3 minutes, set aside thereafter.
Melt butter in a heavy-bottom cast iron pot, add the flour and cook slowly over a low heat until the mixture turns light brown.
Add in the chicken stock and bring the mixture to a boil while stirring constantly. Add the cream and reduce until the sauce thickens. Add lemon juice, thymes, chicken cubes, peppers and mushrooms to the pot.
Roll out the pastry on a floured work surface, to a thickness of about 1cm. Place the pastry over the filling and trim the edges. Use the trimmings to make cut-out shapes to decorate the surface of the pie.
Create a couple of air holes with a knife to allow steam to escape. Brush the pastry with the beaten eggs.
Bake the pie in the preheated oven for about 20-30 minutes. The pie top should be nicely browned and the filling piping hot. Set aside and allow to cool slightly before serve.

Excerpt from the March issue of epicure.

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