Makes 4 2 carrots, peeled and chopped 2 large potatoes, peeled and chopped 1 parsnip, peeled and chopped 1 yellow onion, peeled and chopped 2 chicken breasts Salt and pepper, to taste 4 tablespoons olive oil 2 tablespoons plain flour 3 cups chicken stock 1 tablespoon fresh thyme, chopped 1 tablespoon fresh parsley, chopped 1 egg, lightly beaten 1 pack puff pastry, defrosted ROASTED CHICKEN POT PIE Warm and hearty—a dish with soul.
Preheat oven to 390°F.
Place carrots, potatoes,
parsnip, onion and chicken in a
roasting pan.
Season with salt and pepper,
add olive oil; mix well.
Roast for 20 minutes.
Remove chicken and
vegetables and pour the liquid
into a medium ovenproof
saucepan.
Heat and whisk in flour.
Add stock, a little at a time,
and whisk until creamy.
Simmer on low heat while
stirring.
Add thyme and parsley; salt
and pepper, to taste.
Cut up the chicken and mix
with vegetables and gravy.
Remove the puff pastry from
the box and roll out to fit over
the saucepan.
Brush the edges of the pan
with egg and place the pastry
on top.
Brush with egg.
Bake until golden brown,
about 15 to 20 minutes.
Serve warm.
