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Speedy Chicken Pot Pie | An easy and nutritious recipe for when you have a small crowd to feed. It’s also a perfect dish to make with leftovers 🥧 Serves: 8 Time: 1 hour For the filling: 75g butter 125g pickled onions, drained 1 large carrot, finely diced 2 thyme sprigs, leaves removed 2 tbsp plain flour 500ml chicken stock 1 tsp dijon mustard 150ml single cream 1 rotisserie chicken, torn into bite-sized pieces 150g frozen peas For the dumplings: 225g cold butter, cubed 475g self raising flour 100g grated Irish cheddar Sea salt and freshly ground black pepper Preheat the oven to 180°C/160°C fan/350°F/Gas Mark 4. Melt 25g of the butter in a medium sized ovenproof casserole pan, add the onions and carrot and fry slowly for about 6-8 minutes or until softened with a little colour. Add the thyme and allow to soften for a minute followed by the remaining 50g of butter to the saucepan and allow to melt over a medium heat, add the flour and cook for 1 minute, whisking to combine. Gradually add the stock, whisking briskly until it thickens. If it goes a little lumpy, don’t worry; just whisk vigorously until it becomes smooth. Season with a generous pinch of salt, black pepper and add the mustard. Pour in the cream and stir through along with the chicken and peas, allowing to simmer for 5-10 minutes whilst you prepare the dumplings. Rub the butter and self raising flour together in a bowl until resembling fine breadcrumbs, add ¾ of the cheese and season with salt and pepper. Bring the mixture together using a knife with a couple of tablespoons of water until you have a dough, then into a ball using your hands. Knead slightly, before forming into 20 dumplings, each around the size of a golf ball. Arrange on top of the chicken mix in the pan, starting from the outside leaving a little space in between each one to allow for rising, and work your way into the inside to give a nice pattern. Sprinkle over the remaining cheese and place in the oven for 25 minutes until they are risen and golden.
