Chicken pot pie

• vegetable oil↗2 tbsp tbsp
• skinless, boneless chicken thighs8-10

  (about 1kg)

• onion↗2

  finely chopped

• celery stalks↗2

  finely chopped

• carrot↗2

  finely chopped

• butter↗50g g
• plain flour↗50g g
• milk↗500ml ml
• chicken stock cube↗1
• Dijon mustard↗1 tbsp tbsp
• thyme↗small bunch of

  leaves gathered, or use 1 tsp dried thyme

• egg↗1

  beaten

• sheet of ready-made puff pastry↗375g g

Step-by-step instructions

1. 1

   Heat 1 tbsp of vegetable oil in a large heat‑proof pot or deep skillet over high heat. When the oil is hot, sear half of the chicken pieces on both sides, season them, and transfer to a plate or bowl. Repeat with the remaining chicken pieces.

2. 2

   Reduce the heat to medium and heat the remaining oil in the pan. Sauté the onion, celery and carrot for 8‑10 minutes, stirring occasionally and scraping any browned bits from the bottom, until the vegetables are soft. Transfer them to the bowl with the chicken and return the pan to medium heat.

3. 3

   Melt the butter in the pan and add the flour, stirring to form a roux. Cook for a few minutes, constantly stirring, until the mixture turns golden. Add a little milk, then whisk. Gradually pour in the remaining milk while whisking continuously, until you obtain a smooth, creamy sauce.

4. 4

   Crumble the stock cube into the sauce and add 250 ml water. Bring to a gentle boil, then return the chicken and vegetables to the pan. Add the mustard and thyme, season well. Cover and simmer over low heat for 15‑20 minutes, stirring occasionally, until the chicken is tender. Preheat the oven to 200 °C/180 °C with convection/gas 6 if you are baking the pie immediately. Shred the chicken in the pan with two forks into bite‑size pieces. After fully cooling, the filling can be stored in the refrigerator for up to two days (provided the chicken is not past its date), or frozen for up to two months.

5. 5

   Transfer the filling into a pie dish (or divide among individual molds). Brush a little beaten egg around the edge of the dish. Roll out the puff pastry and cover the dish, then trim the edges with kitchen scissors, leaving a slight overhang. Pinch off excess to seal the pie. Brush the pastry with the remaining beaten egg and pierce several holes in the top with a skewer (to release steam while baking). If desired, roll out the leftover pastry and cut decorations for the top, attach them to the pastry and brush with the remaining beaten egg. Bake for 35‑40 minutes, until the pastry is golden‑brown and the filling bubbles at the edges.