Chicken & Vegetable Pot Pie2016-07-25
- Servings : 6
- Cook Time : 1:05 h
- Ready In : 1:05 h
- 450g chicken breasts or deboned thighs, sliced
- 1 tbsp olive oil
- 2 onions, chopped
- 4 carrots, diced
- 3 tbsps plain flour
- 1⁄2 cup dry white wine
- 2 cups milk
- 1 cup frozen peas
- 1 tbsp fresh thyme
- sea salt and freshly ground black pepper
- shortcrust pastry, rolled out to fit lid
Heat oven to 200°C. Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes; let cool, then shred.
Meanwhile, heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stirring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.
Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens, 2 to 3 minutes. Stir in the chicken, peas, thyme, 3⁄4 teaspoon salt, and 1⁄4 teaspoon pepper. Transfer to a 20cm pie dish.
Lay the pastry on top, pressing to seal. Pierce several vents in the pastry. Place the pot pie on a baking tray and bake until bubbling and the crust is golden, about 30 to 35 minutes.