Classic Chicken Pot Pie

Instructions

• 1

  Melt the butter in a deep, frying pan over medium heat. Add the chicken and cook, stirring for 3 minutes. Use a slotted spoon to remove the chicken from the pan. Add the onion, garlic, carrot and celery and cook, stirring, for 5 minutes, or until softened. Reduce the heat to medium-low.

• 2

  Add the flour and cook, stirring for 2 minutes. Stir in the stock and cream then add the chicken, salt and pepper. Cook stirring until the mixture comes to a boil. Reduce the heat to low and simmer, stirring for 2 minutes, or until thickened. Remove from the heat, add the peas and tarragon, and let stand for 10 minutes to thicken further and cool slightly.

• 3

  Insert the oven rack into position 3 Down. Set the oven to Bake & Roast, Super Convection, 350°F, for 30 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 4

  Spread the filling into a 9-inch pie dish and level the surface. Place the pastry on top of the dish and gently press the edge to seal. This avoids the filling bubbling out during cooking. Trim the edge. Brush with some of the egg. Using the tip of a sharp knife, cut a small cross in the pastry to allow the steam to escape.

• 5

  Once preheated, place the pie in the oven and bake for 30 minutes.

• 6

  The pastry should be golden brown. If not, press A Bit More.

  Tip: It may need a little more or a little less extra cooking time, best to keep an eye on it.
• 7

  Stand the pie for 5 minutes before serving to allow the filling to cool slightly and thicken further.

• 8

  Spoon the warm, creamy chicken pot pie onto plates and serve for a comforting, hearty meal.