Chicken Pot Pie Galette
- 1 Chicken Breast (cut into bite sized pieces)
- 3 Tbls Butter
- Small Onion (sliced)
- 2 Cloves Garlic (crushed)
- ½ Small Tin Sweetcorn
- 2 Carrots (sliced)
- ¼ Cup Dry White Wine
- 1 Tbls Brandy
- 2 Tbls Flour
- ½ Cup Heavy Cream (Elmlea Double Cream)
- ½ Cup Chicken Stock
- 2 Tsp Whole Grain Mustard
- ½ Tsp Thyme (Dried)
- 400g/14.1oz Plain Flour
- 180g/6.3oz Butter (Salted)
- Cold water to bind dough
- Beaten Egg for brushing the pastry
- Sesame Seeds topping
Season the chicken with salt & pepper.
In a large pan melt 2 tablespoons butter, add onions and garlic, and cook until soft.
Add the chicken and cook until slightly browned. Add the carrots and corn and cook for 2 minutes.
Add the wine and brandy and simmer until the pan is almost dry.
Add the remaining 1 tablespoon butter. When it is melted add the flour, then add the cream and stock and simmer until thickened
Remove from heat and add the mustard and thyme, then season to taste with salt/pepper. Leave to cool completely before filling the pastry galette.
Butter grease a 28cm dish and lay out the pastry. Fill the center with the chicken filling and fold over the sides.
Sprinkle some parmesan cheese over the filling.
Brush the pastry with beaten egg and sprinkle with some sesame seeds.
Bake in oven 190C/375F until pastry is cooked. Remove from oven and garnish with fresh chopped parsley.
Enjoy!