Speedy Chicken Pot Pie

INGREDIENTS

For the filling:

• 75g butter
• 125g pickled onions, drained
• 1 large carrot, finely diced
• 2 thyme sprigs, leaves removed
• 2 tbsp plain flour
• 500ml chicken stock
• 1 tsp dijon mustard
• 150ml single cream
• 1 rotisserie chicken, torn into bite-sized pieces
• 150g frozen peas

For the dumplings:

• 225g cold butter, cubed
• 475g self raising flour
• 100g grated Irish cheddar
• Sea salt and freshly ground black pepper

METHOD

1. Preheat the oven to 180°C/160°C fan/350°F/Gas Mark 4.
2. Melt 25g of the butter in a medium sized ovenproof casserole pan, add the onions and carrot and fry slowly for about 6-8 minutes or until softened with a little colour. Add the thyme and allow to soften for a minute followed by the remaining 50g of butter to the saucepan and allow to melt over a medium heat, add the flour and cook for 1 minute, whisking to combine.
3. Gradually add the stock, whisking briskly until it thickens. If it goes a little lumpy, don’t worry; just whisk vigorously until it becomes smooth.
4. Season with a generous pinch of salt, black pepper and add the mustard. Pour in the cream and stir through along with the chicken and peas, allowing to simmer for 5-10 minutes whilst you prepare the dumplings.
5. Rub the butter and self raising flour together in a bowl until resembling fine breadcrumbs, add ¾ of the cheese and season with salt and pepper. Bring the mixture together using a knife with a couple of tablespoons of water until you have a dough, then into a ball using your hands. Knead slightly, before forming into 20 dumplings, each around the size of a golf ball.
6. Arrange on top of the chicken mix in the pan, starting from the outside leaving a little space in between each one to allow for rising, and work your way into the inside to give a nice pattern. Sprinkle over the remaining cheese and place in the oven for 25 minutes until they are risen and golden.