Hearty Chicken and Sweet Potato Pot Pie with Cheddar Thyme Crust

Step by step

Method

1. 01

   Prepare the Cheddar Thyme Crust: In a large bowl, combine 250g of "all-purpose-flour", 2.5g of "thyme", 4g of "salt", and 1.5g of "black-pepper". Cut 100g of cold "butter" into small cubes and add to the flour mixture. Using your fingertips or a pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs. Stir in 100g of grated "cheddar-cheese". Gradually add 60g of ice-cold "milk", mixing until the dough just comes together. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

2. 02

   Prepare the Filling Base: Heat 30g of "olive-oil" and 50g of "butter" in a large oven-safe pan or Dutch oven over medium heat. Add 150g of chopped "onion" and sauté until softened, about 5-7 minutes. Add 20g of minced "garlic" and sauté for another minute until fragrant.

3. 03

   Cook the Chicken and Sweet Potatoes: Add 500g of "chicken-thigh" cubes to the pan and cook until lightly browned on all sides, about 5-7 minutes. Stir in 300g of diced "sweet-potato", the remaining 2.5g of "thyme", 4g of "salt", and 1.5g of "black-pepper". Cook for 5 minutes, stirring occasionally.

4. 04

   Create the Creamy Sauce: In a small bowl, whisk 15g of "cornstarch" with 50g of the "chicken-broth" until smooth. Pour the remaining 200g of "chicken-broth" into the pan, bring to a simmer, then stir in the "cornstarch" slurry. Cook, stirring constantly, until the sauce thickens, about 2-3 minutes. Reduce heat to low, stir in 150g of "heavy-cream" and 200g of fresh "spinach". Cook until the spinach wilts, then remove from heat.

5. 05

   Assemble the Pot Pie: Preheat oven to 190 degrees Celsius (375 F). Roll out the chilled dough on a lightly floured surface to a circle slightly larger than your oven-safe pan or a 23cm (9-inch) pie dish. Pour the chicken and sweet potato filling into the dish or pan. Drape the rolled-out pastry over the filling, crimping the edges to seal. Cut a few slits in the top of the crust to allow steam to escape.

6. 06

   Bake the Pot Pie: Brush the top of the crust with 50g of beaten "egg". Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust begins to brown too quickly, loosely tent with foil.

7. 07

   Rest and Serve: Let the pot pie rest for 10-15 minutes before serving to allow the filling to set.