CHICKEN POT PIE
Serves: 4
1 tbsp (15 mL), plus 1 tsp (5 mL) olive oil 2 onions 1 1/4 lbs (567 g) chicken thighs, skin off, bone out 12 oz (340 g) mixed mushrooms 1 bunch of fresh thyme (1 oz/28 g) 13-oz (370-g) block of all-butter puff pastry (cold) Sea salt and black pepper, to taste 1 tbsp (15 mL) of red wine vinegar
1. Preheat the oven to 425 F (220 C). Place a 12-inch (30cm) non-stick ovenproof frying pan on high heat, with a smaller non-stick pan on medium heat alongside. Pour 1 tbsp (15 mL) of olive oil into the larger pan.
2. Peel and roughly chop the onions, adding them to the larger pan as you go. Roughly chop twothirds of the thighs, finely chop the rest, and add to the onion pan. Cook for 6 minutes, or until golden, stirring occasionally.
3. Meanwhile, place the mushrooms in the dry pan, tearing up any larger ones. Let them toast and get nutty for 4 minutes, then tip into the chicken pan and strip in half the thyme leaves.
4. Remove the pan from the heat, add a pinch of sea salt and black pepper, then stir in red wine vinegar and 2/3 cup (150 mL), of water. Working quickly, roll out the pastry so it’s 3/4 inch (2 cm) bigger than the pan, then place it over the filling, using a wooden spoon to push it into the edges. Very lightly criss-cross the pastry, then brush with remaining 1 tsp (5 mL) of olive oil. Poke the remaining thyme sprigs into the middle of the pie.
5. Bake at the bottom of the oven for 15 minutes, or until golden and puffed up. Easy!