Chicken Pot Pie

• 400g cooked chicken, shredded
• 200g frozen peas
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, diced
• 4 tbsp butter
• 4 tbsp flour
• 400ml chicken stock
• 200ml heavy cream
• Salt, pepper, and thyme
• 2 sheets puff pastry or pie crust
• 1 egg for egg wash

Instructions

1. 1

   Sauté onion, carrots, and celery in butter until soft.

2. 2

   Add flour and cook 2 minutes. Gradually add stock and cream, stirring until thick.

3. 3

   Add chicken, peas, and thyme. Season well.

4. 4

   Pour filling into a deep pie dish.

5. 5

   Cover with pastry, crimping edges. Cut vents. Brush with egg wash.

6. 6

   Bake at 200°C (400°F) for 30-35 minutes until golden and bubbling.

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