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Chicken Pot Pie
Ingredients
  • 500g chicken thighs, diced into 3 to 4cm chunks
  • 1 tablespoon extra virgin olive oil
  • Fine sea salt
  • 60g unsalted butter, divided into two portions
  • 2 leeks, white and light green portion washed and diced into 0.5cm wide half moons
  • 1 to 2 tablespoons white wine vinegar (see tips)
  • 350g peeled carrots, diced into 1.5cm chunks
  • 350g peeled turnips, diced into 1.5cm chunks
  • 2 ½ tablespoons plain flour
  • ⅔ cup chicken broth or stock (see tips)
  • 200ml pure cream
  • 1 cup frozen peas
  • Freshly cracked black pepper
  • 1 egg, whisked
  • 375g all butter puff pastry (see tips), defrosted in fridge until pliable
Steps
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