Chicken Pot Pie:
2 TBS oil
2 TBS plain flour
500g boneless, skinless chicken thighs
1 medium cooking onion, peeled and diced small
1 fat clove of garlic, peeled and crushed
1 large rib of celery, cut into small dice
2 carrots, peeled and cut into small dice
2 chicken stock cubes
1 1/2 cups hot water
salt and black pepper to taste
1/2 tsp dried sage
1/2 tsp dried savoury
100g frozen peas
1 TBS chopped fresh parsley.
1.2 of a (17 ounce) packet of ready roll puff pastry
1 beaten egg yolk
Trim the chicken, discarding any fat. Cut into small cubes. Toss with the flour. Add the oil to a large skillet. Heat over medium heat.
Add the floured chicken and brown, stirring until it is cooked all the way through, and no pink remains. Add the onion, garlic, celery and carrot.
Cook, slowly, stirring from time to time until almost tender. Crumble the stock cubes over all and stir in the hot water.
Bring to the boil and then reduce to a simmer for 15 minutes. Stir in the peas and parsley. Place into a pie dish.
Top with the puff pastry. Crimp the edges and vent. Brush with some beaten egg yolk.
Pre-heat the oven to 205C/425F. Place pie on a baking tray and bake in the heated oven for approximately 30 to 35 minutes, until the pastry is crisp and browned.