Chicken pot pie

ingredients

• Chicken pot pie

  • 600 gram chicken breast fillets, chopped coarsely
  • 20 gram butter, plus 40 g extra
  • 400 gram kumara, chopped finely
  • 1 medium (350g) leek, sliced
  • 1 clove garlic, crushed
  • 2 tablespoon plain flour
  • 1/2 cup (375ml) chicken stock
  • 1/4 cup (60ml) cream
  • 1 tablespoon chopped chives
  • 2 sheets butter puff pastry
  • 1 egg, beaten lightly

method

• Chicken pot pie

  • 1

    Melt 20 grams butter in a large frying pan over medium heat; add kumara and leek. Cook, stirring occasionally, until tender. Transfer to a large bowl

  • 2

    Using the same pan, add chicken and garlic. Cook chicken 3-4 minutes each side, until browned and almost cooked. Add to kumara mixture.

  • 3

    In a separate smaller pan, melt remaining butter. Add flour; cook, stirring, until the mixture bubbles. Gradually stir in the stock. Bring to the boil; simmer, stirring, until thickened. Stir in cream and chives.

  • 4

    Add sauce to chicken mixture. Spread into a greased, shallow 23cm-square ovenproof dish with a rim. Stand separated pastry sheets on kitchen bench 5 minutes, or until partially thawed. Preheat the oven to 200°C (180°C fan-forced).

  • 5

    Cut three 1cm strips from one sheet of pastry. Brush the rim of the dish with a little water; press pastry strips onto rim of dish, join strips with a little water. Top pie with second pastry sheet, pressing firmly to seal pastry together. Trim edge.

  • 6

    Brush pastry with egg, place dish on an oven tray. Bake 30 minutes, or until browned.

notes

Make ahead: This recipe can be made a day ahead. Suitable to freeze. Not suitable to microwave.