Chicken pot pie

rsa_food

Ingredients

  • 1 large chicken
  • 1 roll of puff pastry
  • 200 g plain flour
  • 1 egg
  • 1 tbsp butter
  • 500 ml whole milk
  • 1 tsp Dijon mustard
  • 100 ml white wine
  • Fresh thyme
  • Salt
  • Pepper

Directions

  • Preheat oven to 180’C and roast chicken. Once it is cooked, debone and skin the chicken.
  • Prepare the béchamel. Melt the butter and add 3/4 flour, turning it into a roux. Slowly add the milk, mixing the sauce until smooth. Reduce the heat and add the mustard and garlic. Season the sauce. Let the sauce cook on a low heat and stir the wine in. Let the sauce cool.
  • Mix the chicken into the sauce.
  • Roll the pastry out using the remainder flour. Pour the filling into the pastry. Fold the edges over and egg wash the crust. Sprinkle thyme on top before baking.
  • Bake until pastry is golden and cooked through. Let the pie rest and then remove from tin, ready for serving.
  • Prepare mushrooms. Roast the mushrooms on 160’C and serve with the pie.
  • Enjoy with a fresh bowl of salad.