Chicken Pot Pie
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Chicken Pot Pie
INGREDIENTS
- 1 sheet puff pastry
- 800 gr chicken, diced
- 1 parsnip, diced
- 1 carrot, diced
- 1 onion, diced
- 4 garlic cloves
- 1 tsp thyme
- 1 tbsp Dijon mustard
- Salt & pepper
- 300 ml cream
- 500 ml chicken stock
- ½ bunch fresh tarragon
INSTRUCTIONS
Step 1. Preheat the oven to 200°C. Cut the puff pastry sheet to the size of the serving dish and bake for 20 minutes or until golden and crispy.
Step 2. Heat up oil in a pan on high heat. Sear the chicken in batches until golden brown and put aside.
Step 3. Over medium heat, cook onion, carrot, parsnip, garlic and thyme for 5 minutes.
Step 4. Add stock and cream and simmer for 10 minutes. Incorporate diced chicken and simmer for a further 5 minutes.
Step 5. Off heat add chopped fresh tarragon. Serve with flaky puff pastry on top.