All-American Chicken Pot Pie with Mushrooms
- Cereals containing gluten
- Wheat
- Milk
- May contain traces of allergens
story about it being a treat meal.
Ingredients
8 grams
Plain Flour
sachet(s)
Chicken Stock Powder
grams
Closed Cup Mushrooms
unit(s)
Onion
unit(s)
Garlic Clove
unit(s)
British Chicken Thighs
bunch(es)
Flat Leaf Parsley
unit(s)
Carrot
pack(s)
Puff Pastry Sheet
(Contains: Cereals containing gluten, Wheat May contain traces of: Milk)
pot(s)
Dried Thyme
Not included in your delivery
250 milliliter(s)
Water for the Sauce
Instructions
Preheat your oven to 220 degrees. Take the puff pastry out of the fridge to come to room temperature. Peel the carrot and remove the top and bottom. Slice lengthways into ½cm strips, then chop into ½cm cubes. Cut the onion in half through the root, peel and chop into roughly 1cm pieces. Thinly slice the mushrooms.
Place your mushrooms on a baking tray and drizzle over a glug of oil. Season with salt and pepper. Place the chicken thighs on top and season with salt and pepper. Roast for about 12-15 mins, or until the chicken is no longer pink in the middle and your mushrooms have browned. Remove from your oven.
Meanwhile, heat a glug of oil in a large pan on medium heat. Add your carrot and onion to the pan and cook, stirring occasionally, for 10 mins, or until softened and beginning to turn golden. While your veggies cook, peel and grate the garlic (or use a garlic press if you have one) and roughly chop the parsley.
Once the veggies are golden, add the garlic and dried thyme (the amount is specified in the ingredient list) and cook another 1-2 mins, until fragrant.
Add a knob of butter (if you have it) to the pan and stir to melt. If you don't have butter, just add a good glug of of oil. Sprinkle the flour over your veggies and stir to evenly combine. Cook for 1 minute. Very slowly pour in the water (the amount is specified in the ingredients list) and stir until fully combined. Stir in the chicken stock pot. Simmer until thickened, 2-3 minutes. Tip: The sauce should be the consistency of a thick gravy. If it is too thin, just keep on simmering!
Meanwhile, chop your chicken thighs into 1cm chunks. Stir your chicken, parsley, and mushrooms into the pan along with any juices from the baking tray. Removeyour pan from the heat. If your pan isn't ovenproof, transfer your mixture into an ovenproof dish.
Unroll the puff pastry and carefully lay over the pan or dish to cover the chicken mixture. The pastry should lay directly on the filling and not go over the sides of your pan (see picture). Trim off any excess pastry. Poke a few holes in the dough so the steam can escape. Bake for 10-15 mins, until your pastry is puffed and golden brown, about 10-15 minutes. Spoon into bowls and enjoy! NEED TO TAKE PHOTOS OF THIS STEP
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