This recipe for The Best Homemade Chicken Pot Pie pot pies, so you can do one meat and one veggie, or you can make one and freeze the other for later.
- 2 onions
- 600 g free-range chicken thighs , skin off, bone out
- 350 g mixed mushrooms
- 1 bunch of fresh thyme (30g)
- 375 g block of all-butter puff pastry , (cold)
Remove the pan from the heat, add a pinch of sea salt and black pepper, then stir in 1 tablespoon of red wine vinegar and 150ml of water. Working quickly, roll out the pastry so it’s 2cm bigger than the pan, then place it over the filling, using a wooden spoon to push it into the edges. Very lightly criss-cross the pastry, then brush with 1 teaspoon of olive oil. Poke the remaining thyme sprigs into the middle of the pie. Bake at the bottom of the oven for 15 minutes, or until golden and puffed up. Easy!