Recipe: chicken and rosemary pot pie
PUBLISHED: 10:50 06 March 2017 | UPDATED: 10:51 06 March 2017
Use leftover chicken to create this creamy pot pie with a rosemary twist. Recipe by Tina Richardson, Stanstead Abbotts author of a Cook’s Guide to Herbs
For 3-4 portions
250g shredded cooked chicken (breast, leg or thigh)
100g chestnut mushrooms
2 tbsps chopped fresh rosemary
250g ready-made puff pastry
50ml single cream
2 tbsps flour
2 tsps wholegrain mustard
1 tsp salt
1 tsp black pepper
1 egg (beaten)
1 tbsp water
Prep: 15-20 mins
Cook: 20-25 mins
Pre-heat oven to 180c /gas mark 4.
Place the butter in a saucepan on a medium heat until melted, then add the mushrooms and chopped rosemary, salt and pepper and cook for 1-2 minutes.
Keeping the saucepan on a low heat, add the flour and stir. Once it has dissolved into the butter, gently add the milk and whisk until it is a creamy smooth texture.
Once the sauce has thickened slightly remove from the heat and add the cream, wholegrain mustard and shredded chicken.Mix together and pour into a pie dish.
In a separate bowl add the water to the beaten egg to create an egg wash to brush the outer rim of the dish.
Cut the puff pastry into small rounds – enough to hang over the pie dish, place the pastry over the pie and pinch the edges to seal. Place a small hole in the middle of the pie then brush the lid with egg wash. Place on a baking tray in the pre-heated oven for 20-25 mins. Once the pastry has turned golden brown and cooked through, take the pie out of the oven and leave to rest for 1-2 minutes then serve.