Chicken Pot Pie

Serving for 6 to 8 Persons

Ingredients

1 1/2 cups of flour

1/4 cup of grated Parmesan Cheese

2 tablespoon of parsley

1/2 teaspoon of salt

1/4 teaspoon of black pepper

3 1/3 oz (115g) of butter (diced)

3-4 tablespoons of ice cold water

2 cups of chicken stock

1 large onion (diced)

2 medium sweet potato (diced)

1 teaspoon of dried sage

Salt and black pepper

2 medium carrots (cut into chunks)

1 large head broccoli (cut into florets)

1 small stick celery (diced)

1/4 cup of flour

4 tablespoons of butter (room temperature)

1 lb (500g) of chicken (cooked and cut up)

1 egg (beaten)

Method

1. First job is to make the pastry if you are not using ready-made. Combine the flour, Parmesan, parsley, salt and pepper in a large bowl, cut in the butter until it resembles coarse breadcrumbs. Then add the 3 tablespoons of water and work it in, adding another tablespoon of water if necessary to form a dough that can be kneaded into a ball. Divide in half, press into circle shapes, cover in plastic wrap and chill in the fridge for half an hour. Meanwhile, preheat the oven to 425°F (220°C).

2. Pour the chicken stock into a large pot and bring to the boil. Add the onions, sage, salt and pepper and sweet potato and simmer until the sweet potato begins to get soft. Then add the broccoli, carrots and celery and cook for 5 minutes.

3. Blend cup of flour with the room temperature butter in a cup or small bowl with your fingers, then turn up the heat under the pot, pinch off bits of the flour/butter mix, drop in the pan and stir gently to mix. Cook until the sauce thickens a bit, then remove from the heat and stir in the chicken.

4. Use a 9-inch pie dish or similar and roll out one half of the pastry dough to fit inside the pie dish. Be sure to grease the dish first, then lay the pastry inside, pour in the chicken filling, roll out another half of the pastry to fit on top, lay over the top of the pie and pinch the edges of the pastry together. Trim off any excess pastry, cut a steam vent in the top, brush with beaten egg and place in the oven.

5. Bake for 15 minutes at 425°F (220°C) . then lower the temperature to 340°F (170°C) and bake for another 10- 15 minutes until golden.