Chicken Pot Pie

Steps

1. 1Heat the oven to 200°C. Melt the butter in a large pan over medium-high heat and brown the chicken 5–6 minutes, until golden on the outside. Set aside.
2. 2Add the onion, carrot and celery to the same pan and cook 6–7 minutes over medium heat, stirring, until softened and just starting to colour.
3. 3Sprinkle over the flour and stir for 1–2 minutes to cook out the raw taste — the mixture should look like damp sand and coat the vegetables.
4. 4Pour in the stock a little at a time, stirring constantly until smooth, then add the cream and thyme. Simmer 5 minutes until thick enough to coat a spoon.
5. 5Return the chicken with the peas, season well, and cool for 10 minutes. A hot filling melts the pastry before it can rise.
6. 6Tip into a pie dish, lay the pastry over the top, trim the edges and press them onto the rim. Cut two slits in the centre so steam can escape, then brush with beaten egg.
7. 7Bake 25–30 minutes, until the pastry is puffed and deep golden and the filling bubbles up through the slits. Rest 10 minutes before serving.

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