Chicken Pot Pie

Chicken Pot Pie

INGREDIENTS

• 1 sheet puff pastry
• 800 gr chicken, diced
• 1 parsnip, diced
• 1 carrot, diced
• 1 onion, diced
• 4 garlic cloves
• 1 tsp thyme
• 1 tbsp Dijon mustard
• Salt & pepper
• 300 ml cream
• 500 ml chicken stock
• ½ bunch fresh tarragon

INSTRUCTIONS
Step 1. Preheat the oven to 200°C. Cut the puff pastry sheet to the size of the serving dish and bake for 20 minutes or until golden and crispy.
Step 2. Heat up oil in a pan on high heat. Sear the chicken in batches until golden brown and put aside.
Step 3. Over medium heat, cook onion, carrot, parsnip, garlic and thyme for 5 minutes.
Step 4. Add stock and cream and simmer for 10 minutes. Incorporate diced chicken and simmer for a further 5 minutes.
Step 5. Off heat add chopped fresh tarragon. Serve with flaky puff pastry on top.