Classic Chicken Pot Pie

• 650 g Chicken thighs, boneless, skinless
• 50 g Butter
• 1 medium Yellow onion
• 2 pieces Celery
• 2 medium Carrot
• 35 g Plain flour
• 450 ml Chicken stock
• 200 ml Whole milk
• 4 sprigs Fresh thyme
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 150 g Green peas
• 320 g Shortcrust pastry
• 1 piece Egg

1. Heat the oven to 200°C (390°F). Cut the chicken into bite-sized pieces, then season with the salt and pepper.
2. Melt half the butter in a frying pan over medium-high heat. Add the chicken and cook for 5 to 7 minutes, stirring, until lightly golden on the outside (it does not need to be cooked through).
3. Tip the chicken onto a plate. Dice the onion, celery and carrots.
4. Melt the remaining butter in a saucepan over medium heat. Add the onion, celery and carrots and cook for 8 to 10 minutes until softened but not browned.
5. Stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the stock, then the milk, until smooth.
6. Add the thyme sprigs and bring to a gentle simmer. Cook for 6 to 8 minutes, stirring often, until the sauce is thickened and spoonable.
7. Stir the chicken and any resting juices back into the sauce, then simmer for 5 minutes until the chicken is cooked through. Stir in the peas for the final 1 minute, then remove and discard the thyme sprigs.
8. Spoon the filling into a baking dish and leave to cool for 10 minutes so the pastry stays crisp. Meanwhile, roll the pastry on a lightly floured surface until it is large enough to cover the dish.
9. Lay the pastry over the filling and press the edges to seal, trimming any excess. Beat the egg and brush it over the pastry, then cut a small steam vent in the centre.
10. Bake for 30 to 35 minutes until the pastry is deep golden and the filling is bubbling at the edges. Rest for 10 minutes before serving so the filling sets slightly for neat slices.

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