During winter, we're no doubt craving heart-warming comfort food, with pies definitely ticking all the boxes! This recipe is a weeknight favourite as it's all made in one cast iron pan, which means an easy clean up. We've packed this pie full of veggies so you don't have to feel guilty about indulging mid-week and with a layer of puff pastry, you know you'll have the kids wanting more!
1 onion, finely chopped
3 garlic cloves, finely chopped
1/4 cauliflower, cut into small florets
2 carrots, cut in half moons
200g mushrooms, sliced
4 spring onions, cut into pieces
500g chicken breast, cut into 2cm pieces
2 tbsp corn flour
1/2C white wine
1 tbsp mustard
1 tbsp butter
1/2 tsp thyme
2 bay leaves
2 tbsp fresh parsley, finely chopped
2 sheets of puff pastry
Preheat oven to 200 degrees celsius.
Heat a cast iron pan on medium and add in olive oil.
Once hot, add in onion and garlic and saute on medium for 5 minutes.
Add in cauliflower and season, stir frying for another 5 minutes.
Add in carrots, chicken, mushrooms and spring onions and cook for 5 minutes on medium.
Stir through corn flour, before adding in wine, stock, cream, mustard, butter, thyme, bay leaves and parsley.
Season with plenty of freshly ground black pepper and add salt if necessary. Cook on low for 10 minutes or until the sauce has thickened. Leave to cool slightly.
Place pastry on top and brush with egg wash. Make some incisions in the top to allow for steam to escape.