Chicken and Spring Vegetable Pot Pie

Featuring the fresh flavours of spring, this chicken pie is packed full of herbs and vegetables in a tasty lemony mustard sauce.
How long will it take?
1 ¼ hours
What’s the serving size?
Serves 6
What do I need?
500 g washed potatoes, cut into bite sized pieces
3 carrots, peeled and cut into rounds
3 tbsp olive oil, divided
400 g chicken thighs, cut into bite sized pieces
1 leek, thinly sliced
4 cloves garlic, finely chopped
1 fennel bulb, thinly sliced
¼ cup plain flour
2 cups milk
2 tsp Dijon mustard
½ tsp table salt
½ tsp freshly ground black pepper
1 bunch asparagus, woody ends removed, cut into pieces
1 cup fresh or frozen peas
2 tbsp lemon juice
½ cup water
1 tbsp thyme, chopped
1 tbsp tarragon, chopped
2 tbsp chives, finely chopped
1 sheet puff pastry
1 egg, lightly whisked
1 lemon, cut into wedges, to serve
How do I make it?
Preheat oven to 180C
Add potatoes and carrots to a large saucepan of boiling salted water and simmer until just tender. Drain and set aside.
Heat a large cast iron casserole dish over medium-high heat and add 1 tbsp olive oil. Add chicken thighs and cook until browned on all sides. Remove from the pan and set aside.
Add a little more oil to the pan and toss in leeks, garlic, and fennel, and sauté until translucent. Make a well in the centre of the pan and add the flour, stirring constantly, then gradually add milk, stirring to create a smooth sauce. Add the mustard, salt and pepper and stir well. Return chicken to the pan and mix through the carrots and potatoes.
Add asparagus, peas, lemon juice, water, thyme, tarragon, and chives, and stir to combine.
Remove from the heat and allow to cool for a few minutes before covering the filling with pastry. Use the lid of the casserole dish as a guide to cut a round of pastry and place on top of the pie filling. Cut a slit in the centre to allow steam to escape when cooking. Use excess pastry around the edges of the pie top.
Brush with egg and cook in the oven for 20 minutes. Reduce heat to 150 and bake for a further 15 minutes or until the pastry is golden and puffed.
Serve hot with lemon wedges on the side.