Veggie Chicken Pot Pie

ingredients

• 150g ready-rolled light puff pastry, cut into a circle
• 45g unsalted butter
• 1½ onion, peeled and diced
• 1½ carrot, peeled and diced
• 1½ stick celery, diced
• 3 small bunches fresh thyme leaves
• 315g vegetarian chicken pieces
• 30g plain flour
• 195mL whole milk
• 6 tsp wholegrain mustard
• 300mL vegetable stock
• 120g peas
• salt
• pepper

method

Step 1

Preheat the oven to 200°C. Bake the pastry for 20-25 minutes until golden brown.

Step 2

Meanwhile, melt the butter in a saucepan over a medium heat and sauté the vegetables for 10 minutes until softened, adding the fresh thyme leaves halfway through.

Step 3

Add the chicken pieces and flour and stir for a few minutes. Add the milk and mustard, stir everything well then add the stock and leave to simmer and thicken for a few minutes. Stir through the peas, season to taste and cook until everything is hot through. Serve in a bowl, topped with the pastry circle.