Chicken Pot Pie


1.Preheat oven to 220 degrees Celsius. In a large heavy based saucepan, heat a little olive oil and pancetta over high heat. Remove from pan with a slotted spoon and set aside.
2.Add the diced chicken to the pan and brown. Remove from pan and set aside and then add the mushrooms, carrot, celery and peas along with the bay leaf and rosemary to the pan. When the vegetables have softened, remove from the pan and set aside.
3.Add the butter and flour to the pan and cook for 2 minutes. Slowly stir in the chicken stock and milk, whisking constantly, and simmer over medium-low heat until the sauce has thickened.
4.When the sauce is thick, season with salt & pepper and then add all the cooked ingredients, minus the bay leaf, back to the pan.
5.Pour the pie filling into a large ramekin or pie dish brushed with butter and then top with the puff pastry sheet. Trim the pastry sheet so it just overlaps the top of the pie dish and pierce a hole in the centre.
6.Bake for 30 – 35 minutes or until the pastry is golden brown. Allow to cool for 10 minutes before serving.