Classic Chicken Pot Pie

Instructions

• 1Melt the butter in a deep frying pan over medium heat. Add the chicken and cook, stirring for 3 minutes. Use a slotted spoon to remove the chicken from the pan. Add the onion and cook stirring for 2 minutes. Add the garlic, carrot and celery and cook, stirring, for 5 minutes, or until softened. Reduce the heat to medium-low.
• 2Add the flour and cook, stirring for 2 minutes. Stir in the stock and cream then add the chicken, peas, tarragon, salt and pepper. Cook stirring until the mixture comes to a boil. Reduce the heat to low and simmer, stirring for 2 minutes, or until thickened. Remove from the heat and let stand for 10 minutes to thicken further and cool slightly.
• 3For easy handling the pastry is best thawed just before using. Remove from the freezer and thaw for 5 minutes. Meanwhile, continue to the next step.
• 4Insert the wire rack into position 6. Set the oven to Bake, Convection, 350°F, for 30 minutes and press Start to preheat. Meanwhile, continue to the next step.
• 5Pour the filling into a 9-inch pie dish and level the surface.
• 6Place the pastry on top of the dish and gently stretch and press the edge to seal. This avoids the filling bubbling out during cooking. Trim the edge. Brush with some of the egg. Using the tip of a sharp knife, cut 2 slits into the pastry to allow the steam to escape.
• 7Once preheated, place the pie in the oven and cook for 30 minutes.
• 8The pie should be golden brown. If not, cook it a little longer.
• 9Stand for 5 minutes before serving to allow the filling to cool slightly and thicken further.
• 10Spoon the pie onto serving plates and serve.