For four people
Filling
10 boneless, skinless chicken thighs, diced into approx. 1.5 cm cubes 400 g baby onions
400 g button mushrooms, cleaned, quartered
1 heaped tbsp parsley, finely chopped 1/2 heaped tbsp. tarragon, finely chopped
1 litre chicken stock Pre-heat oven to 160C
Velouté
75g butter 75g plain flour
Pastry
1 roll all-butter puff pastry– approx. 320g roll
1 egg yolk
Method
-
Poach the chicken in the simmering stock until tender – approx. 8 minutes. Remove from the stock and put to one side. Reserve liquid in the pan.
-
For the velouté, melt the butter, add the flour and cook on a low heat for approx. 5 minutes, stirring occasionally and ensuring there are no lumps. Do not allow to brown. Whisk in the chicken stock gradually and heat until thick.
-
Melt butter in a frying pan and sauté the mushrooms and the button onions until tender.
-
Add the poached chicken, the mushrooms, onions and herbs to the velouté and season well.
-
Spoon into 4 single-sized, oven-proof serving bowls, or one large bowl, cover with pastry (following manufacturer’s instructions for use), and brush with egg yolk.
-
Bake at 160 degrees centigrade for 35 minutes.
Executive Chef: Christian Turner
The chicken pot pie is available at
https://www.colonygrillroom.com/
020 7499 9499
