Creamy Mustard Chicken Pot Pie | Shorts
This creamy garlic mustard chicken pot pie tastes amazing and it's really easy to make. All of the ingredients are listed below.
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Ingredients -
1 1/2 Tbsp (30ml) - Olive Oil
1kg (2.2lbs) - Chicken Thigh, Boneless & Skinless
70g (2.4oz) - Unsalted Butter, Cubed
2 - Brown (Yellow) Onion, Grated
1 - Carrot, Unpeeled & Grated
1 - Celery Rib, Grated
4 - Garlic Clove, Minced
50g (1.76oz) - Plain (All-Purpose) Flour
3/4 Cup (180ml) - White Wine (Substitute With Chicken Stock)
1 Tbsp (30g) - WholeGrain Mustard
2 tsp (20g) - Dijon Mustard
4 Cups (1 Litre) - Chicken Stock
1/4 Cup (60ml) - Thickened Cream
7g (0.25oz) - Marjoram or Tarragon, Roughly Chopped (See Note Below)
10g (0.35oz) - Thyme, Roughly Chopped (See Note Below)
3 - Dried Bay Leaves
2 - Puff Pastry Sheets
Seasoning To Taste
Notes -
If you cant consume alcohol, substitute the wine for extra chicken stock still using it to deglaze the pan before adding in the 1-litres worth.
Fresh Marjoram/Tarragon Substitute - 1 tsp (2g) Dried
Fresh Thyme Substitute - 1 tsp (2g) Dried
To store, place the pies in the fridge for up to 4 days and in the freezer for up to 3 months, both wrapped tightly or placed into an airtight container. If frozen, thaw in the fridge overnight before reheating.
To reheat, place in the microwave for 2 minutes to reheat the centre and transfer to a preheated oven set at 180.c - 350.f and bake for 10 to 12 minutes or until very hot in the centre and the pastry has crisped up.