The perfect one pot cozy meal for a weeknight or weekend (or my fave–a lazy Friday binge watching The Crown)
- 3 boneless skinless chicken breasts
- 1 onion
- 1 big clove garlic (or 2-3 smaller ones, depends on how much garlic you like)
- 1 large carrot
- 1 stalk celery
- 3 small potatoes
- 2 turnips
- 2 handfuls (about ¾ cup) peas
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups stock (chicken or veggie)
- 1 package pie crust, or for homemade thyme crust:
- 1 ½ cup flour
- ¾ cup cold butter
- 10 sprigs of thyme, leaves removed
- 4 tablespoons ice cold water
- pinch of salt
- To make the dough:
Add the flour, thyme, and salt to a medium bowl.
Cut the cold butter into small cubes and add to the bowl. Using your fingers or a pastry cutter, cutor rub the butter into the flour until they become a uniform mixture, like the texture of coarse sand.
Add the cold water, working quickly to make a rough ball of dough (it’s ok if it’s still crumbly) and wrap it tightly in 2 sheets of cling film. Pop in the fridge to rest for about an hour before rolling out and using.
- To make the pie:Add a glug (about 2-3 tablespoons) of olive oil to a skillet. After cubing the chicken breasts, season generously with salt and pepper and had to the heated oil.
Cook until opaque (about 5 mins) and remove onto a plate and set aside.
- To the same skillet, add the diced onion and garlic, finely chopped celery, and quartered and diced carrot and cook until going soft (about 5 mins)
Add the peeled and cubed potatoes and turnips and cook until going soft (another 5-10 mins.)
While the veg is cooking roll the dough out of using homemade or unwrap and ready store bought dough or biscuit topping.
- When the veggies are soft, add the butter and allow to melt. One spoonful at a time, sprinkle the flour over the vegetables and stir well to combine. Allow to cook about 5 minutes to ensure the flour is cooked through. Preheat the oven to 350F.
Add the stock, slowly, and stirring well (scraping the stuck on bits at the bottom of the pot too)
- Allow to simmer for about 5 mins to thicken and add the chicken back into the pot, giving a good stir to combine.
Cover the pie with the crust, poke a steam hole, brush with milk or an egg, and pop in to the oven for 45-50 mins or until golden brown.