Chicken, mushroom leek pie, with glazed carrots

Comforting, warming... tasting.

Ingredients


Chicken thighs
Onion
Chicken stock
Bay leaves
Thyme
Mushrooms
Leeks
Garlic
Parsley
Puff pastry

Small carrots
Water
Sugar
Salt
Mustard

Method


Season the meat. Brown the chicken thighs (with the bone) in a casserole. Remove from pan and brown the onions. Return the meat to the pan, and add the stock and herbs. Let it simmer away for 30 minutes or so.

In a separate pan, fry the slices mushrooms, leeks, and garlic in butter. Season and add parsley. Place it in the pie dish, and add the chicken from the casserole.

Depending on how you like your pie filling, add some milk, and some cornflour to thicken it. Let it reduce for 10 minutes or so. Add the mixture to the pie dish.

Clean the carrots. Place in a frying pan and almost cover them with cold water. Add 2 tablespoons of sugar per 500ml water, and some salt. Bring it to a boil and let it boil away until the water reduces (about 30 minutes).

Cover the pie mixture with the pastry and place in a pre-heated oven for 25 minutes.

Towards the end of the carrot process, add the mustard and some more parsley.

Serve it together with some mash potato, if you like potatoes with pastry. Eat.