This is yet another comfort food that I love to make at home. It’s quite simple and easy as long as you have pre-made/store bought shortcrust pastry and puff pastry, this is a walk in the park. A complete meal by itself, personally I prefer to start off with a light leafy salad like a Greek Salad or Panzanella without the chickpea, you don’t want to fill up to much and yet get your daily quota of greens. Hope you like this recipe, enjoy!
1-Hour / 
Moderate / 
Serves 4
INDGREDIENTS
500-g Chicken, boneless, cubed, preferably thigh meat
100-g Onion, chopped
100-g Carrot, chopped
50-g Peas
200-g Mushrooms, sliced
4 Garlic cloves, chopped
1-tsp. Dried Thyme
2-tbsp. Curly leaf parsley, chopped
2-tbsp. Flour
500-ml Chicken stock
1/2-cup Cheddar cheese, shredded
60-ml Olive oil
Salt and pepper to taste
12-inch Tart tin with shortcrust pastry
12-inch Puff pastry, sheet, store bought
1 Egg, beaten
PROCEDURE
- In a sauce pan add half the oil and heat, add the chicken and lightly brown for a few minutes, you want to caramelize the chicken and not fully cook it. Once its done, remove and keep aside.
- In the same pan add a little more oil if required then add the mushrooms and sauté for a few minutes until brown, remove and keep with the chicken.
- Now add the remaining oil and the onions, sauté for a few minutes till they’re translucent, add the flour and make a roux, keep stirring on a low flame until the raw flour aroma has gone, now add the carrots and continue stirring, don’t burn the ingredients, add the thyme, salt and pepper and chicken stock, bring to a boil.
- Pour in the chicken and mushrooms, stir well ensuring there aren't any lumps, cover and cook on a medium heat until the chicken is done, keep checking for liquid consistency, once its done the liquid should be a very thick gravy. A few minutes before the chicken is done throw in the peas and cook until chicken and peas are tender. Taste, adjust seasoning, taste again.
- Cool the chicken mix down to room temperature, pour the mix into the tart tin already lined with the shortcrust pastry, press down with a spoon to keep it compact, sprinkle cheese over the top evenly, cover with the puff pastry and seal the edges with water, give the top an egg wash, bake in a preheated oven at 375F for 20-mins or until the top is golden brown.
TART TIN
