Creamy Chicken Pot Pie

Steps

1. 1.

   1.

   Make The Filling Base** Heat butter and oil in a pot over medium. Cook onion and carrots 6-8 minutes until soft. Sprinkle in flour. Stir 1 minute.

2. 2.

   Build The Creamy Sauce

   Whisk in stock slowly so lumps don't form. Add milk, salt, pepper, and thyme. Simmer 3-4 minutes until thick enough to coat a spoon.

3. 3.

   Add Chicken And Peas

   Stir in chicken and peas. Taste. Cool the filling 10 minutes so it doesn't melt the pastry.

4. 4.

   Assemble Creamy Chicken Pot Pie

   Heat oven to 200°C / 400°F. Spoon filling into a baking dish about 20 x 30 cm. Drape pastry over the top. Trim and press edges. Cut a few slits. Brush with beaten egg.

5. 5.

   Bake Until Golden

   Bake 30-35 minutes until the crust is deep golden and the filling bubbles at the edges.

6. 6.

   Rest Before Serving

   Wait 10 minutes. Scoop into bowls.