Curried chicken pot pie

Curried chicken pot pie

Ingredients

• 100g celery stalks, chopped
• 3 carrots, peeled
• 1 onion, chopped
• 25g bacon, diced
• 1 tsp curry powder
• 4 tbsp butter
• ¼ cup plain flour
• ½ roast chicken, cut into chunks
• 200ml chicken stock
• ¼ cup white wine, optional
• ½ cup frozen peas
• 1 cup heavy cream
• Handful basil
• 2 bay leaves
• 1 tsp salt, or more as needed
• 500g puff pastry
• 1 egg, beaten

Method

• Gently fry the onion in olive oil until soft and translucent.
• Add the roast chicken chunks, bacon and bay leaf and fry for 5 mins until golden brown.
• Add the white wine and let it reduce.
• Remove the chicken mixture fro
• Add the mushrooms, basil, peas and then fry on a high heat for another 3 mins until the mushrooms are tender.
• Add the curry and the flour and cook, stirring, for 1 min.
• With the pan off the heat, gradually whisk in the stock
• Bring to the boil, then simmer for 30 mins and add cream at the last minute.
• Spoon the filling into a large pie dish or individual dishes with a lip and leave to cool.
• Heat oven to 220°C.
• On a floured surface, roll the pastry to the thickness of two £1 coins.
• Cover the top of the pies with a layer of pastry bringing up the overhang to create a thick edge.
• Brush over the pastry with beaten egg.
• Sprinkle sesame seeds over the top and bake in the over for 45 mins until the pastry is hot and bubbling and the pastry is golden.
• Serve immediately with spring greens.

This recipe first appeared on Gourmet Today TV, aired on TVM on 8 April, 2017.