Saucy Chicken Pot Pie

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Ingredients

• For Short Crust Pastry
• Ice water
• 4 beaten eggs
• Plain all-purpose flour
• Salt
• Cold unsalted butter
• For Chicken Pot Pie Filling
• Butter
• Carrots
• Onions
• Celery
• All-purpose flour
• White wine (optional)
• Chicken stock
• Cream
• Marmite (yeast extract)
• Dijon mustard
• Chopped sage and rosemary
• Thyme
• Black pepper
• Salt
• Cooked chicken
• Frozen peas

Instructions

1. Prepare Short Crust Pastry
2. Mix ice water with beaten eggs and refrigerate.
3. Sift flour and salt, then cut in cold butter until chunky.
4. Add egg mixture to flour-butter mix, combine, and refrigerate for 30 minutes.
5. Make Chicken Pot Pie Filling
6. Sauté carrots, onions, and celery in butter.
7. Add flour, cook to remove raw flavor.
8. Optionally, add white wine, then chicken stock and cream.
9. Season with marmite, Dijon mustard, herbs, and black pepper.
10. Add cooked chicken and peas, adjust seasoning, and cool.
11. Assemble and Bake
12. Roll out pastry, line pie dish, add filling, and cover with pastry.
13. Decorate with additional pastry if desired.
14. Brush with egg wash, sprinkle with salt, and chill for 10 minutes.
15. Bake at 400°F for about an hour until golden brown and filling is bubbly.
16. Enjoy the flaky, saucy goodness of this Saucy Chicken Pot Pie!

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