Chicken Pot Pie 🥧 Ingredients 800ml milk 500ml chicken stock 1 chicken stock cube 6 sprigs thyme 1 tsp black peppercorns 1kg chicken thighs, boneless and skinless 50ml olive oil 50g butter 2 brown onions, diced 2 carrots, diced 3 celery sticks, diced 6 cloves garlic, finely grated ½ bunch dill, chopped 3 tsp dijon mustard 100g (⅔ cup) plain flour 50g grated parmesan cheese Sea salt and black pepper, to taste 2 cups frozen peas 375g frozen puff pastry sheet, thawed 1 egg, beaten 2 tsp sesame seeds Method Step 1: Cook the chicken Combine the milk, chicken stock, stock cube, thyme, peppercorns and big pinch of salt (2g) in a large saucepan. Bring to a gentle simmer, stirring to dissolve the stock cube. Add the chicken to the saucepan, then cover and cook on low heat for 20 mins. Remove the chicken and strain the liquid from the saucepan into a large bowl and reserve. When the chicken is cool enough to handle, break it up into bite size pieces. Step 2: Cook the base Wipe out the saucepan and heat the oil and butter in it over medium heat. Add the carrot and season with some salt. Saute for 4 minutes, until softened. Stir in the onion and cook for a further 3 minutes. Add the celery and garlic and cook for a further 3 minutes. Sprinkle over the flour and stir through the vegetables until well combined. Gradually pour in the reserved chicken liquid, stirring constantly as it comes to a simmer and thickens. Add the chicken, parmesan, mustard and peas. Stir well to combine and season to taste. Pour mixture into a large casserole dish (3.4L /3.6qt). Step 3: Bake and serve Preheat the oven to 180°C (356°F) Drape the pastry over the casserole dish and press in around the edges to seal. Make a few small slits in the top for steam holes, then brush the pastry top with beaten egg. Sprinkle over sesame seeds. Place a large tray in the bottom of the oven to catch any drips from the dish. Bake for 40-45 minutes, until the pastry is golden and puffed. Serve warm and enjoy! #cooking #dinner #Recipe #viral - @andy_cooks