Chicken, Pancetta & Broccoli Pie
A classic and comforting pot pie with that extra veg snuck in for some added goodness. Make the mix ahead and refrigerate, leaving only to fill the pie, top it with pastry and bake. Serve with a seasonal salad.
Serves 4
INGREDIENTS
1kg skinless, chicken thigh, diced 3cm
Salt, fresh ground pepper
2 tbsp olive oil
100g pancetta, sliced into matchsticks
3 clove garlic, sliced
½ jar GOOD SIDE Caramelised Onion
6 sprigs thyme
1/3 cup plain flour
500ml GOOD BONES Chicken Bone Broth
200ml cream
1 head broccoli, roughly chopped
2 tbsp seeded mustard
1 cup frozen peas
½ cup flat leaf parsley, roughly chopped
30cm circle puff pastry
1 egg yolk
METHOD
Heat a large frying pan over a high heat and season the chicken with salt and pepper.
Add the olive oil to the pan and brown the chicken then set aside on a plate.
Add the pancetta to the pan and render some of the fat out until it caramelises then add the garlic, thyme and onions. Mix together and cook for 1 minute then add the flour and cook for 1 minute more, stirring constantly.
Add the bone broth to the pan along with the chicken, mustard and cream and bring to the boil, stirring, until thickened then add the broccoli, turn down and simmer for 5 minutes then add the peas and parsley and remove from the heat to cool. Preheat an oven to 210°C. Adjust the seasoning then spoon into a 26-28 cm pie dish and top with the puff pastry.
Brush the pastry with egg yolk, prick a few holes in the middle of the pie and bake for approx. 35 minutes, until the pastry is crisp and pie filling is bubbling over the sides.