Chicken Pie For The Soul

As the nights become darker and the days colder, what better way to welcome in the winter than with hearty, homemade comfort food? Our rustic recipe for chicken pot pie takes less than an hour to rustle up and is  delight to dig into at a dinner party.

Pie Ingredients (serves four)
- butter
- 150g button mushrooms, washed and halved
- generous pinch of fresh thyme leaves
- 1 clove garlic, finely chopped
- 4 chicken breasts, diced
- 1 large leek
- 1 tbsp plain flour
- 250ml chicken stock
- 250ml single cream
- generous pinch of flat-leaf parsley, chopped
- 1 sheet ready-rolled puff pastry
- salt and pepper

Pie Directions
1. In a large frying pan, heat a knob of butter. Add the mushrooms, thyme and garlic. Saute for five minutes, until mushrooms are soft and slightly golden. Remove from pan and set aside.
2. Add another knob of butter and cook the chicken (in batches if appropriate) until golden. Again, remove and set aside.
3. Reduce the heat and add the leek. Cook until soft, then return the mushrooms and chicken to the pan.
4. Add the flour and stir to bring the ingredients together. Slowly add the stock and stir until combined. Add the cream and parsley and simmer for a few minutes, allowing the mixture to thicken. Season with salt and pepper then spoon into your pie dish.
5. Place the chilled puff pastry sheet over the top of the pie dish, leaving a little overhang. Prick and bake at 220°C for 30 minutes.

Vegetable Ingredients (serves four)
- 1 large parsnip, chopped not peeled
- 8 small carrots, chopped not peeled
- 1 tsp honey
- 1 generous pinch of fresh thyme leaves
- olive oil
- salt and pepper

Vegetable Directions
1. Spread the carrots and parsnips across a large flat baking tray. Generously drizzle with oil and honey. Toss with thyme leaves and sprinkle with salt and pepper.
2. Roast at 220°C, turning occasionally, for 30 minutes or until tender and brown.