2 tbsp olive oil
800g boned chicken thighs, cut into 2cm squares
3 medium leeks - cut lengthways and cut into 1 cm pieces
3 carrots - chopped
3 sticks celery - finely sliced
400g baby new potatoes - quartered
1 tbsp thyme leaves
2 tbsp flour
500ml dry cider
250ml double cream
1 tbsp Dijon mustard
puff pastry (use ready rolled)
1 egg - beaten
Preheat the oven to 200°C
Combine butter and oil in a large casserole pot
Add the chicken, leeks, carrots, celery, potatoes and thyme, season and cook slowly for 15 minutes, stirring occasionally. Turn the heat up, add the flour and stir for a couple of minutes.
Add the cider, cream and mustard. Season, cover and simmer for 30 minutes until the chicken is tender, stirring occasionally. If the sauce is too liquid, just bubble without the lid until it thickens slightly.
Roll out the pastry and cut four lids and refrigerate for 20 minutes.
Pour the chicken mixture into 4 individual pie dishes.
Egg-wash the rims of the dishes and top with the pastry lids, crimping the edges to form a tight seal.
Egg-wash the top of the pastry. Cut a cross for a steam hole in the centre.
Cook for 30 minutes
A traditional chicken pot pie updated - a hearty winter warmer