A few corners were cut to make this recipe as quick and easy as possible like using a rotisserie chicken for the filling, and ready-to-roll pastry dough. But we don't mind shortcuts, particularly if they yield so much flavour and take less time.
2 tbsp olive oil
3 small onions, diced
1/2 a head of garlic, peeled and chopped
3 tbsp flour
A few sprigs of fresh thyme
1 teaspoon fennel seeds
1.5 cups frozen peas
3 sticks of celery, diced
2 medium carrots, diced
1 small to medium rotisserie chicken
1/2 cup marsala or white wine
1 cup heavy cream
1/2 cup bone broth or chicken broth
1 sheet of puff pastry
1 egg for brushing the pastry
Salt and pepper to season
- Preheat the oven to 200 C.
- Cube or finely dice the celery and carrots and set aside.
- Peel and dice the onions and garlic and set aside.
- Shred the chicken from the bones with your hands and a fork to pull it slightly.
- Heat olive oil over medium heat in a cast iron skillet. Add onions, garlic and cook until they’re lightly caramelised and light golden brown, a few minutes or so and then add the flour to this mix to make a paste.
Shred the leaves from the thyme and add into the pan with the fennel seeds and add the diced celery, carrots and the frozen peas into the pan to cook off. Season with salt and pepper and cook for a further few minutes.
- Then add the shredded chicken to the mix and stir in with the marsala or white wine turning up the heat momentarily to cook off the alcohol.
- Once the alcohol has mostly evaporated, add the heavy cream and bone broth or stock to the pan and stir.
Turn the heat down to a simmer, and leave the pot uncovered and cook for 5-6 minutes until the liquid has reduced down a bit then remove from the heat.
- Roll out your pastry to cover the skillet pan fully and score the pastry in whatever pattern pleases you and finally brush the pastry in your egg wash (fork beaten egg).
- Cook the pie for around 15 minutes or until the pastry is golden brown. Serve with steamed lemon cabbage or potato mash and gravy.