Ingredients
The following ingredients have 4 Servings
- 1 whole chicken (giblets removed)
- 2 carrots (sliced)
- 3.5 ozs Celeriac (chopped)
- 1 Leek (cut into strips)
- 8 leaves white Cabbage (chopped)
- 3 large potatoes (diced)
- 4 cups vegetable stock
- 0.5 bunch thyme (leaves)
- salt
- peppers
- 1 cup frozen peas
- Corn starch
- water
- 9 ozs Puff pastry
- thyme
Instruction
- Put the chicken, vegetables and thyme leaves into a pressure cooker. Add the stock and cook for about 25 minutes according to the manufacturer's instructions.
- Heat the oven to 200°C (180° fan) 400°F gas 6.
- Remove the chicken and remove the skin. Take the meat off the bones and tear into smaller pieces. Return the meat to the vegetables and stock.
- Mix a little cornflour to a paste with water and stir into the stock to thicken. Season to taste with salt and pepper.
- Add the peas and place the chicken stew in a baking dish.
- Roll out the pastry to fit the dish. Dampen the edges of the dish and place the pastry on top, pressing to seal. Cut a small hole in the centre.
- Bake for about 25 minutes until the pastry is crisp and golden. Serve garnished with thyme.
