Chicken Pot Pie

Ingredients

• 4 chicken breasts, skinless and boneless
• 1 tablespoon olive oil
• 1/4 teaspoon cracked pepper
• 1/4 teaspoon salt
• 1/4 teaspoon smoked paprika
• 2 large celery sticks, chopped
• 2 large carrots, peeled and chopped
• 1 large leek, chopped and white end removed
• 100ml white wine
• 2 sprigs of tarragon, removed from stem
• 1 egg
• 1 tablespoon cream
• puff pastry (either buy or you can make your own rough puff pastry)

FOR THE BÉCHAMEL

• 80g butter
• 70g all-purpose flour
• 500ml milk

Method

1. Transfer the chicken to a baking tray and season both sides with olive oil, cracked pepper, salt, and smoked paprika. Once fully coated, roast in the oven at 350°F for 20 minutes or until fully cooked. Set aside while you get the vegetables ready.
2. In a large sauce pan on medium heat add a bit of olive oil and sauté the chopped celery, carrots, and leeks until softened. This will take about 10 minutes. Once soft, stir in the white wine and cook for another 2-3 minutes.
3. Remove the vegetables from the heat and set aside while you make the béchamel. In a large sauce pan over medium-high heat, melt the butter. Once fully melted add in the flour. Stir constantly until combined and the mixture starts to bubble. Then gradually pour in the milk, stirring constantly. Once you’ve added all the milk, just keep stirring until the mixture begins to thicken and bubble.
4. In an oven-proof serving dish, add the vegetables. Slice the roasted chicken and mix it into the vegetables. Sprinkle in the tarragon and pour over the béchamel and mix until everything is well combined.
5. Unfold the puff pastry and place it over the filling. If the pastry is hanging over the edges, tuck it under, so it creates a crust. Use a knife to score the top.
6. Whisk the egg and cream together, and brush the pastry with it. Bake in the oven at 350°F for about 1 hour and 20 minutes or until the pastry is golden brown and puffed up.
7. Let cool slightly before serving!