I have already posted my number one winter warmer for the season, but since I have been a bit behind on my posts lately, I thought I would just add my number 2! This Pot Pie is so easy and delicious. There is nothing fancy about it but rustic comfort!
- 1 onion, thinly sliced
- fennel / leak / celery, thinly sliced (this is just to build a flavour base)
- 2 chicken breasts (no skin / bones)
- 250ml hot water
- salt and pepper
- 1 packet cubed butternut squash (or a whole one cut into cubes – depending on how strong you feel)
- half a packet of frozen vegetables
- 1 punnet mushrooms, thinly sliced
- 2 tbsp chicken stock (concentrate)
- 250ml cream
- 1 roll puff pastry, thawed
- 1 egg, lightly beaten.
- Saute the onion and fennel or leak in some butter.
- Add the chicken breasts and brown on each side before adding the hot water. Season with salt and pepper and allow to cook at a simmer for about 25 minutes.
- Heat oven to 180C.
- Remove the chicken and shred. Set the chicken aside.
- In a separate pot, cook the butternut until soft.
- To the onion and fennel mix, add the frozen veg and mushrooms and cook until the mushrooms are soft.
- Pour in the chicken stock and cream and season with salt, pepper and herbs (I used thyme). Bring to a simmer and allow to reduce by a third.
- Add the chicken and butternut and stir through.
- Pour the mix into a casserole dish.
- Roll out the puff pastry on a floured surface. Roll to about a 1cm thickness. Cover the dish with it and trim the edges.
- Poke 2-3 holes in the pastry and brush the egg all over.
- Bake for 25 mins.
The great thing about this dish is that it allows for so much choice and rule breaking! If you don’t have cream, use milk and flour. If you don’t like those veggies, use different ones! If you’re vegetarian, leave out the chicken!
I would love to hear how you made this dish your own!!