Chicken Pot Pie!

Think of the most comforting, feel good, gloriously smooth, velvety, warm-the-cockles-of-your-heart type of food. Now put a pastry lid on top & you have chicken pot pie my friends!

The easiest, tastiest recipe I have ever come across & that is why it is the boss' new favourite! Who knew flour, stock, milk & thyme could taste like that??!! America is sitting on some culinary gems people, but don't worry, I will bring them all to you, I will spread the word ..... kind of like a Welsh Jesus but without the beard.

Ok, so not the most attractive pie ever made but believe me - it tasted gooood!

So here's the recipe. Serves 2:

Pastry (I used left over shortcrust but puff would be really nice)

2 cups of cubed chicken (left over) or 2 chicken breasts (diced & browned over a high heat).

1/2 cup of chicken stock

1/2 cup of milk

1 white onion

2 tbsp plain flour

1/4 tsp thyme

salt & pepper

1 to 2 large carrot rounds cooked

handful of frozen peas

Cook onions in oil & butter (if your naughty) until golden. Add the thyme, some salt & pepper & flour. Cook for 1 minute (med heat).

Stir in stock & milk. It will thicken in about 1 minute, remove from the heat. Smell it - it smells good!

Stir in chicken & veg.

Looking delish!

Put the mixture into a pie dish. I only use pastry on top of the pie to limit the calories so I would allow the mixture to cool. Then I put my pastry lid on top, then pop it into the fridge. The reason for this is the pastry needs to be cold to avoid it shrinking in the oven.

Bake in the centre of an oven 220c/425f/gas 7 for 30-40 minutes. Watch the pastry & put some tin foil if it is browning more than you'd like.

Eat it with your favourite veg & ENJOY!!!!!!!!!!!!