Chicken Pot Pie
This recipe uses one rotisserie chicken to make a delicious alternative to the great Aussie beef pie. The gravy is deliciously flavoursome with added mushrooms, peas and thyme. Simple to make and perfect for family dinners.
Ingredients
- 2 sheets puff pastry
- 1 rotisserie chicken, stripped from the bone, chopped to bite sized pieces
- 1/2 cup butter, plus more to lightly grease baking dish
- salt
- black pepper
- 1 medium onion, chopped
- 250g white button mushrooms, diced
- 3 cloves garlic, minced
- 3/4 cup flour
- 3 cup chicken stock liquid
- 1/4 cup heavy cream
- 3/4 cup peas, frozen
- 1 teaspoon dried thyme
- egg wash
- Flaky sea salt
Instructions
- Preheat oven to 200°C/180°C. Lightly grease your pie dish with a little butter so the pastry doesn't stick.
- In a large pot over medium heat, melt butter. Add onions and mushrooms and cook until vegetables are beginning to soften about 10 minutes.
- Add the garlic, then stir in flour and cook until the flour mixture for 1 minute.
- Gradually whisk in chicken broth. Bring mixture to a boil and cook until thickened, about 5 minutes.
- Stir in cream, chicken, peas, and thyme. Season mixture with salt and pepper. Turn off heat and cool mixture for about 15 minutes.
- Add your pie pastry into the bottom of the pie dish. Add filling and spread it around evenly. Take your second pastry sheet and place on top of the filling. Trim and crimp edges, then cut two small slits on top. Brush with egg wash.
- Bake for 20 to 25 minutes or until pastry is puffed and golden. Let it cool for about 10 minutes before serving. Serve pie with steamed greens.
Notes
- You can substitute the mushrooms and peas with other vegetables such as corn kernels, one diced carrot or two diced celery stalks.
- While the thyme is what adds the delicious flavour in this pie, you could substitute it for parsley instead.