FREE FORM CHICKEN PIE ( FILLING AND TOPPING SEPARATE )

This chicken pie is not enclosed in a baking dish or a ramekin, the filling is cooked separate and served separately with the topping of puff pastry. I like pies, but I prefer free forms because I can serve the filling with good portions. A good green salad would go well on the side.

Serves 2

Time: 35-40 minutes

2 chicken breasts cut into bite-sized pieces

1 stick celery chopped

1 medium carrot diced

1/2 cup peas

1 tsp sweet paprika

1 cup button mushrooms chopped

1 small onion chopped

1-2 garlic cloves minced

1 cup stock

1/2 cup cream

Salt and pepper

2 baked puff pastry sheets ( look at the bottom of the recipe)

Method

First, saute the celery, carrots, onions and garlic in 1 tbs oil until softened.

Add the chicken cubes, salt, pepper and paprika. Give it a stir and cook till the chicken has turned white. Then add the chopped mushrooms.

Add the stock, cream and stir. Bring to a boil and simmer for 6-8 minutes on high heat. As the sauce has slightly thickened add the peas and cook for another 5 minutes. 

In the end, add the thyme leaves and let it cook on low heat for few minutes and then serve on the plate topped with the baked puff pastry. 

I had pre-baked the puff pastry in the morning. In order to bake the pastry, just cut the size you would want, then brush with an egg wash and then score any design as I did a checkered one. Bake in a preheated oven at 190'C for 20 minutes till puffed and golden in colour.