Prep Time: 20 minutes
Cook Time: 1 hr
Serves: 4 people
Ingredients:
2 cups shredded cooked chicken (you can buy a rotisserie chicken from the grocery store, or even use left overs to save time)
2 tbsp olive oil
150g sliced mushrooms
1/2 sweet onion, diced
5 thyme springs
4 garlic cloves, minced
2 large carrots, peeled, washed, and cut into small bite sized pieces
1 large russet potato, peeled and cut into small bite sized pieces (approx. 2 1/2 cups)
1 cup frozen peas
6 tbsp butter
5 tbsp flour
2 1/2 cups chicken stock
salt and pepper to taste
1 sheet puff pastry, thawed
1 egg
Instructions:
In a pie dish place your shredded chicken along the bottom.
Heat olive oil in a pan over medium low heat. Add the mushrooms, onion, and thyme, sauté until onion and mushrooms are nicely softened. Add the garlic and continue to sauté 30 seconds more. Remove and discard thyme springs. Transfer the mushroom and onion mixture to the pie dish over the chicken.
Meanwhile, bring a medium sized pot of water to a boil. Add the potatoes and carrots and boil until cooked al dente. In the last minute of cooking add the peas, just so they can defrost. Strain the water then transfer vegetables over the mushroom mixture in the pie dish.
Now make the gravy. In a small pot over medium low heat melt the butter. Then slowly add the flour while whisking constantly. Once incorporated, slowly pour in the stock while continuing to whisk. Constantly whisk and simmer for about 2-4 minutes, until gravy has thickened. Now season with salt and pepper to taste. Slowly pour gravy over the veggies in the pie dish.
Take your puff pastry sheet and place on top off the pie filling covering the whole top of the dish. In a small bowl, beat an egg, then brush on top off the puff pastry. Cut a 1/2 inch hole in the middle of the pastry.
Place on a baking dish and bake at 400 degrees, until pastry is golden brown. Enjoy!