Irish Dinner: Creamy Chicken Pot Pie with Colcannon Mash and Roasted Root Vegetables

Allergens

Dairy (milk, butter), Eggs (in puff pastry)

Ingredients

• 1. 400g diced chicken breast 2. 290g all
• butter puff pastry sheets 3. 300ml thickened cream 4. 60g unsalted butter 5. 80g plain flour 6. 2 large carrots, peeled and chopped 7. 2 medium onions, peeled and chopped 8. 1 small leek, white part only, sliced 9. 300ml chicken stock 10. 2 cloves garlic, minced 11. 1 tsp dried thyme 12. Salt and pepper to taste 13. 1 kg russet potatoes, peeled and chopped 14. 1 large cabbage, shredded 15. 80g unsalted butter, softened 16. Fresh parsley, for garnish

Instructions

1. Preheat the oven to 200°C (400°F).
2. In a large pot, melt 40g of butter over medium heat and cook onions, carrots, leek, and garlic until softened, about 5 minutes.
3. Add diced chicken and thyme continue cooking for another 5 minutes, stirring occasionally.
4. Sprinkle flour over the mixture, stirring constantly to prevent lumps. Gradually add chicken stock while continuously stirring. Bring to a boil and let simmer until thickened.
5. In a separate pot, cook potatoes in salted water until tender, about 20 minutes. Drain and return to the pot with the remaining butter and mash until smooth.
6. Stir in shredded cabbage and continue mashing until fully incorporated.
7. Add cream to the chicken mixture and season with salt and pepper to taste.
8. Pour half of the mixture into a buttered pie dish, then top with puff pastry sheet. Repeat with the remaining filling, ensuring the edges are sealed well. Cut slits in the pastry for steam release.
9. Bake for 25 30 minutes, or until golden brown and crispy.
10. Serve the chicken pot pie alongside the colcannon mash and roasted root vegetables, garnishing with fresh parsley.

Chef’s Insight

Experiment with different root vegetables for added flavor and color.

Notes

Feel free to adjust the spices and seasonings according to personal preferences.