Chick, chick, chick, chick, chicken...

Lovely free-range chicken on offer at the market today so stocked up and have thrown it in the oven drizzled in olive oil and scattered with thyme leaves...enough to make a couple of meals in there so as well as staple fajitas (my son's current favourite) I think a hearty chicken pot pie as well which can be frozen (uncooked) and taken out on a less inspired evening!
As well as my trusty shortcrust pastry (see Easter entry) a creamy mix of veg to go with shredded chicken meat, and if you don't eat meat just add extra veg for an equally tasty homely meal. Today I added some cubed smoked Easter ham that we had left over in the fridge.  
I'm having trouble with my layout so bear with me!

Chicken Pot Pie

• About 300 ml chicken stock (I use an organic cube)

• about 1/2 glass white wine (not absolutely necessary but adds a little something I think)

• 2 garlic cloves , finely chopped

• 3 thyme sprigs

• 225g carrots , chopped

• 2 leeks cut into thin rounds or 2 shallots finely chopped

• cup of frozen peas

• about 10 button mushrooms sliced

• About 1/2 small broccoli cut into small florets

• * or, you can substitute the fresh veg with frozen macedoine veg.

• 4 skinless roasted chicken breasts

• 2 tbsp cornflour , mixed with 2 tbsp water

• 3 tbsp heavy cream

• 1 heaped tsp Dijon mustard

• good handful chopped 
• parsley
• salt & pepper to taste

1. Preheat oven to 400 F
2. soften the leeks or shallots and garlic in olive oil
3. Add the vegetables and thyme and cook for a few minutes
4. Add wine and allow to cook off for a bit before adding stock, cream and mustard
5. Add cornflour mixture and allow to thicken
6. Tear or cut the chicken into chunky shreds and add to the vegetable mixture
7. Put into your pie tin or a deep glass baking dish and allow mixture to cool
8. Cover with a thickish layer of shortcrust pastry (make sure to poke a few holes through the pastry before baking)
9. Bake for 25-30 mins until filling is bubbling and pastry is golden

n.b this recipe can also be frozen before pastry has been cooked.  I find it is easiest to freeze in aluminium trays.