Chicken Pot Pie

Name: Chicken Pot Pie
Ingredients: 8 boneless chicken thighs, cut into 4; 4 ounces whole-meal flour; 1 onion, peeled and diced; 2 cloves garlic; 2 leeks; 8 ounces Swiss brown mushrooms; 1 yam; 2 parsnips, peeled; 2 carrots, peeled; 2 turnips, peeled; 2 celery root, peeled and diced; 2 cups milk; 3 celery root, peeled and diced

13 ingredients

1 steps

Ingredients

8 boneless chicken thighs, cut into 4
4 ounces whole-meal flour
1 onion, peeled and diced
2 cloves garlic
2 leeks
8 ounces Swiss brown mushrooms
1 yam
2 parsnips, peeled
2 carrots, peeled
2 turnips, peeled
2 celery root, peeled and diced
2 cups milk
3 celery root, peeled and diced

Directions

1

{"0":"Place celery root and milk in a large pan and simmer until soft.","2":"Remove from the heat and strain.","4":"Place celery root in a blender and puree until smooth. Keep puree warm.","6":"Place the rest of the root vegetable in a large baking pan and roast for 15 - 20 minutes or until vegetable is tender.","8":"Remove from the pan and mash or puree, keep warm.","10":"Place a large cast-iron casserole pot over a medium to high heat.","12":"Season the chicken with a little salt and pepper.","14":"Drizzle a little olive oil in casserole and add chicken, brown on all sides.","16":"Remove chicken and add onions to the pan.","18":"Reduce the heat to low and add garlic and leek; cook for 3-5 minutes.","20":"Add mushrooms and saute for 3-5 minutes.","22":"Deglaze pan with white wine and cook for 5 minutes; add chicken.","24":"Cook for 5 minutes and add celery root puree.","26":"Cook for a further 5 minutes, stirring often to ensure it does not stick.","28":"Transfer to individual ramekins or pie dish; cover with mashed roasted root vegetable and bake in the oven for 20 minutes or until hot throughout.","30":"Serve with a smile."}