Michael and Rachel's

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Chicken Pie with Carrot Smash

Updated: 25 Apr 2015

Ingredients

  • 2 chicken breasts
  • Knob of butter
  • Spring onions
  • 1 heaped tablespoon plain flour
  • 2 teaspoons English mustard
  • 1 heaped tablespoon crème fraiche
  • 300ml chicken stock
  • Fresh thyme
  • Puff pastry
  • 1 egg
  • 600g carrots, more thyme

Method

  1. Preheat the oven to 200c.
  2. Slice the chicken. Heat the butter and add the chicken – cook for a few minutes. Add the spring onions with 1 heaped tablespoon of flour and stir. Add the mustard, crème fraiche, and chicken stock. Add the thyme leaves, salt, and pepper, and leave to simmer.
  3. Slice the carrots and add to a pan of boiling water, with a drizzle of olive oil, salt and pepper, and some thyme. Cook for 15 minutes or until tender.
  4. Roll out the puff pastry. Crisscross and score it. Tip the chicken filling into an ovenproof baking dish and cover the filling with the pastry sheet, tucking it in at the edges. Beat the egg and brush it on the top. Put it in the oven and cook for about 15 minutes until golden and gorgeous.
  5. Once the carrots are cooked through, drain and return to the pan. Use a potato masher to smash them up. Serve with the cooked pie and some green veg.