The Ultimate Chicken Pot Pie

Instructions

• 1Carefully assemble the processor with the grey spindle and Green S-blade™ in the bowl. Add the garlic and process until finely chopped. Remove the spindle and blade, leaving the garlic in the bowl.
• 2Place the red dicing gearbox, dicing grid and blade in the processor bowl and dice the onion, carrot and celery. Remove and set aside.
  Tip: Use the red dicing cleaner to push through any vegetables caught in the dicing grid.
• 3Place a large frying pan over medium heat and add the butter, when foaming add the vegetables and saute for 3 minutes, or until softened slightly. Add the flour and cook for 1 minute, or until lightly colored. Gradually add the stock stirring constantly to avoid lumps forming. Add the cream, mix to combine and bring to a boil.
• 4Remove the pan from the heat, add the mustard, tarragon, peas, chicken, salt and pepper and stir to combine. Spread into a 10-inch round, 2-inch deep pie dish.
• 5To preheat the oven, insert the wire rack into position 6. Set the oven to Bake, Convection, 350°F, for 30 minutes and press Start.
• 6Cut the pastry into a 10-inch round, place on top of the dish and gently press the edge to seal. This avoids the filling bubbling out during cooking. 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.
  Tip: If using the Essential Rough Puff Pastry, rolling to ¼-inch thick.
• 7Once preheated, place the pie in the oven and cook for 30 minutes, or until golden brown.
• 8Stand the pie for 5 minutes before serving to allow the filling to cool slightly and thicken. Spoon into bowls and serve.