Classic Chicken Pot Pie

Instructions

• 1

  Melt the butter in a deep frying pan over medium heat. Add the chicken and cook, stirring for 3 minutes. Use a slotted spoon to remove the chicken from the pan. Add the onion and cook stirring for 2 minutes. Add the garlic, carrot and celery and cook, stirring, for 5 minutes, or until softened. Reduce the heat to medium-low.

• 2

  Add the flour and cook, stirring for 2 minutes. Stir in the stock and cream then add the chicken, peas, tarragon, salt and pepper. Cook stirring until the mixture comes to a boil. Reduce the heat to low and simmer, stirring for 2 minutes, or until thickened. Remove from the heat and let stand for 10 minutes to thicken further and cool slightly.

• 3

  Insert the wire rack into position 6. Set the oven to Bake, Convection, 175°C, for 30 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 4

  Spoon the filling into a 23cm pie dish and level the surface. Place the pastry on top of the dish and gently stretch and press the edge to seal. This avoids the filling bubbling out during cooking. Brush with some of the egg. Using the tip of a sharp knife, cut 2 slits into the pastry to allow the steam to escape.

• 5

  Once preheated, place the pie in the oven and cook for 30 minutes.

• 6

  The pie should be golden brown. If not, cook it a little longer.

• 7

  Stand for 5 minutes before serving to allow the filling to cool slightly and thicken further.

• 8

  Use a large spoon to break the pastry, spoon the pie onto serving plates and serve.