Chicken Pot, Chicken Pot, Chicken Pot Pie!!
Always makes me think of the show 'Just Shoot Me', when Elliot's 'special' brother is introduced to the gang and Maya tries to show Elliot that he's not actually handicapped but just pretending, in order to be waited on hand and foot.. Hilarity Ensues... If you scroll down you'll see what I'm talking about!
You will need... (two hearty serves!)
4 rashers bacon
1 stick celery
1/2 brown onion
1 clove garlic
2 medium chicken breasts
2 sprigs thyme
8 button mushrooms
1 Tbs cornflour
1 cup chicken stock (I used Campbell's real stock)
1 sheet puff pastry
1 Tbs olive oil
salt & pepper
(2 x 300ml ramekins)
1. Preheat the oven to 180 degrees celsius and finely dice the bacon, carrot, celery and onion. Crush the garlic and pick the thyme leaves. Cut the chicken breast into 2-3cm cubes and slice the mushrooms.
2. Heat the olive oil in a pan, then add the first 5 ingredients and sweat on a medium heat until softened. Remove the ingredients, turn the heat to high and then add the chicken and cook to golden brown, turning to cook evenly on all sides.
3. Turn the heat to low then add the sauteed veggies & bacon back to the pan with the thyme, mushrooms & seasoning.
4. Take 1 Tbs of the stock and mix it with the cornflour to dissolve. Then add the remainder of the stock to the pan. Stir the cornflour paste into the mixture. Cook on low, uncovered for 25-30 minutes, until vegetables are softened and chicken is tender. Taste, and adjust seasoning if necessary.
5. Allow the puff pastry to defrost if using frozen. Use a knife to cut a 2 cm strip of pastry and line along the top of the ramekins. Use a round cutter slightly larger then the top of your ramekin to cut a circle out of the pastry. Make pretty leaves with the rest of the pastry (you don't have to do this if you don't want to!
6. Carefully spoon the pie mix into the ramekins to the brim, top with the circle of pastry and press down onto pastry lining on the edge. Pierce a hole in the middle to allow steam to escape.
7. Place on a tray in the oven for 20 minutes, or until pastry is puffed and golden. Serve hot with a dish underneath- best way to eat pie is to remove the top to allow the filling to cool slightly, then break off bits of pastry to eat with each mouthful of filling ;-)