Neven Maguire's Chicken Pot Pie

INGREDIENTS

• 3 Simply Better Irish Corn Fed Chicken Breast Fillets, cut into cubes
• 1 Pack Simply Better Dry Cured Unsmoked Irish Bacon Lardons
• 1 Tub Simply Better Irish Made Poultry Gravy
• 2 Tbsp Simply Better Italian Pesto alla Genovese with PDO Genovese Basil
• 1 Tbsp Simply Better Cold Pressed Irish Rapeseed Oil
• 1 Block of Simply Better Ready to Roll All Butter Puff Pastry, thawed
• 250ml Simply Better Single Source Irish Jersey Cream
• 50g Butter
• 2 Carrots, diced
• 2 Celery Sticks, diced
• 1 Large Onion, diced
• 2 Cloves Garlic, crushed
• 100g Frozen Peas
• 1 Tbsp Fresh Thyme Leaves
• Egg Wash (1 Egg and 2 Tbsp Milk beaten together)
• Sea Salt
• Freshly Ground Black Pepper

DIRECTIONS

1. Preheat the oven to 200°C (400°F/Gas Mark 6).
2. Heat the rapeseed oil and butter in a large non-stick frying pan over a medium heat. Add the diced onion, garlic, carrots, celery and sauté for 2-3 minutes until softened. Add the bacon lardons to the pan along with the thyme leaves and mix well.
3. Add in the cubed chicken and season generously with salt and pepper. Cook the chicken for 3-4 minutes until lightly browned on all sides.
4. Pour in the poultry gravy, basil pesto and cream to the pan and stir well to combine then add the frozen peas. Transfer the chicken and vegetable mix to an ovenproof dish and allow to cool for about 25-30 minutes.
5. Roll out the pastry to fit the size of the dish. Place the pastry on top of the dish and brush with the egg wash. Bake in the oven for 25-30 minutes until the pastry has puffed up and become golden brown.