This Creamy Garlic Mustard Chicken Pot Pie Is Seriously Amazing!
These creamy garlic mustard chicken pot pies are easy, cheap and fun to make and don’t take too long either. Please enjoy.

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Ingredients –

1 1/2 Tbsp (30ml) – Olive Oil
1kg (2.2lbs) – Chicken Thigh, Boneless & Skinless
70g (2.4oz) – Unsalted Butter, Cubed
2 – Brown (Yellow) Onion, Grated
1 – Carrot, Unpeeled & Grated
1 – Celery Rib, Grated
4 – Garlic Clove, Minced
50g (1.76oz) – Plain (All-Purpose) Flour
3/4 Cup (180ml) – White Wine (Substitute With Chicken Stock)
1 Tbsp (30g) – WholeGrain Mustard
2 tsp (20g) – Dijon Mustard
4 Cups (1 Litre) – Chicken Stock
1/4 Cup (60ml) – Thickened Cream
7g (0.25oz) – Marjoram or Tarragon, Roughly Chopped (See Note Below)
10g (0.35oz) – Thyme, Roughly Chopped (See Note Below)
3 – Dried Bay Leaves
2 – Puff Pastry Sheets
Seasoning To Taste

Notes –

If you cant consume alcohol, substitute the wine for extra chicken stock still using it to deglaze the pan before adding in the 1-litres worth.

Fresh Marjoram/Tarragon Substitute – 1 tsp (2g) Dried
Fresh Thyme Substitute – 1 tsp (2g) Dried

To store, place the pies in the fridge for up to 4 days and in the freezer for up to 3 months, both wrapped tightly or placed into an airtight container. If frozen, thaw in the fridge overnight before reheating.

To reheat, place in the microwave for 2 minutes to reheat the centre and transfer to a preheated oven set at 180.c – 350.f and bake for 10 to 12 minutes or until very hot in the centre and the pastry has crisped up.

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Recipe Video: