Creamy Chicken & Veg Pie

A heartwarming pie and creamy mash, perfect for a cold evening!

What you need

Ingredients

1 Sheet puff pastry
1 small chicken (roasted)
2 carrots, diced
1 onions, diced
2-3 celery sticks, diced
2 gloves of garlic, minced
fresh herbs (thyme, sage, rosemary)
2 tbsp plain flour
300ml chicken stock
100ml double cream
small handful frozen pea
1 tsp paprika
1 tsp mustard powder
Black pepper
1 egg, whisked

Recipe method

Preheat oven to 200 degrees

In a saucepan, melt the butter over medium heat. Add the carrots, onion, and celery. Cook for 7 to 8 minutes, stirring occasionally, until softened with some browning and caramelisation. Stir in the garlic, sage, thyme, and rosemary.

Sprinkle the flour over the vegetables and stir to coat. Saute flour for 1 minute.

Slowly pour in the chicken stock while stirring to avoid lumps, then add the cream. Let the sauce thicken slightly.

Season with salt, black pepper, smoked paprika,mustard powder, and nutmeg. Adjust to taste.

Stir in the shredded chicken and peas. Simmer for a few minutes until heated through, then remove from heat.

Place the filling in an oven safe dish

Cut the puff pastry into small squares or rectangles about 1/2 to 1 inch in size. Arrange the pastry pieces evenly over the filling.

Beat the egg with the cream and brush over the pastry pieces.

Bake for 20 to 25 minutes, or until the puff pastry is golden and crisp.

While the pie is cooling, place Mashed Potato in the microwave for 4 1/2 minutes and serve.

Make it a meal.

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3 hours

Skill

Medium

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30 minutes

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Bangers and Mash

Cook

20 - 25 minutes

Skill

Easy

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Mad about mash.

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