Scrap's pal came for tea yesterday and I made a nice pie. Sadly his little friend couldn't face it and then got violently sick at the table. Turns out she had the winter vomit bug and is feeling much better today, so don't let that put you off.
1 large onion, thinly sliced
400g baby carrots, scrubbed and trimmed
600ml hot chicken stock
200g frozen peas
100g crème fraiche
1 tbsp Dijon mustard
1 tsp cornflour
500g pack puff pastry
milk, for brushing
1 Preheat the oven to 200°C, gas mark 6. Arrange the onion slices and carrots in a large casserole dish or small roasting tin. Sit the chicken on top then pour over the hot stock.
2 Cover and roast for an hour then add the peas and cook for a further 15 minutes until the chicken is cooked. Lift the chicken out onto a board.
3 Sit the pan on the hob and stir in the crème fraiche and mustard. If you want to thicken the sauce, dissolve the cornflour in a little water and stir in.
4 Shred the meat off the chicken and stir back into the pan. Leave to cool.
5 Preheat the oven to 200C / Gas 6. Spoon the mixture into a pie dish, then roll out the pastry and use to cover the filling. Brush with milk, decorate with any pastry trimmings and make a couple of holes to let out any steam. Bake for 30 - 40 minutes until piping hot and serve with mash.