Chicken Pot Pie with Puff Pastry Crust

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Chicken Pot Pie with Puff Pastry Crust

Estimated Prep Time: 15 minutes
Estimated Cooking Time: 30 minutes

Use an ovenproof dish that will hold about 1 quart / 1 litre / 4 to 5 cups.

For the stock, use chicken or vegetable stock. Cheat and use a cube if you have to.

For the puff pastry, get a ready-made pack that weighs about 12 oz / 350g (or use that much of a larger pack).

Ingredients

Oil

2 pounds Chicken Breasts (boneless, skinless)

1 Red Onion (chopped finely)

2 cloves Garlic

1 pound Mushrooms

1/3 cup White Wine (dry)

Directions

Cooking at: 400 F / 200 C / Gas Mark 6

Thaw the puff pastry in advance of starting.

Chop the chicken in smallish pieces, set aside.

Peel and chop the onion, set aside.

Slice the mushrooms, set aside.

Peel and chop or crush the garlic; set aside.

Heat a few good glugs of oil in a large frying pan over medium-high heat.

While the oil is heating, roll out the puff pastry to fit the top of your ovenproof dish.

Add the chicken, and stir fry it for 3 minutes or until it's all browned. Remove from the frying pan, set aside.

Add a bit more oil to the frying pan, and toss in the onion, garlic and mushrooms. Toss them around for about 3 minutes, then crank the heat a bit and pour in the white wine and the stock. Let it simmer energetically for about 5 minutes. Lower the heat, add the cream and a few pinches of parsley, along with a few pinches of pepper. When it returns to a simmer, stir the chicken in.

Pour into the ovenproof dish. Cover with the puff pastry crust. Brush with milk or butter quickly melted in the microwave, then pop into the oven for about 20 minutes or until the crust is cooked and a lovely golden brown.