Chicken Pot Pie

Ingredients

• 600g chicken, cubed
• 2 carrots, 1 onion, 2 celery sticks, diced
• 1 cup peas
• 1 cup mushrooms
• 4 tbsp butter
• 4 tbsp maida
• 2 cups stock
• 1 cup milk
• 1 tsp thyme
• 1 sheet puff pastry
• 1 egg for glazing

Method

1. Brown the chicken in butter, take it out. Cook the vegetables in the same pan 8 minutes.
2. Maida in, cook 2 minutes, then stock and milk added slowly while whisking.
3. Simmer till thick enough to coat a spoon. Thin filling makes soggy pastry.
4. Chicken, peas, thyme, salt and pepper. Cool it for 15 minutes — hot filling melts the pastry before it can rise.
5. Fill the dish, lay the pastry over, trim, and cut two slits in the middle for steam.
6. Egg wash, 200°C for 30 minutes till deep golden. Rest 10 minutes.