Mediterranean Chicken Pot Pie

• portions: 2 servings
• temps actif: 30 minutes
• temps total: 1 hour

Ingrédients

1 tablespoon olive oil

1 small onion (100g), halved and finely sliced

2 cloves garlic, minced

1 teaspoon Herbes de Provence or dried thyme

1 small (100g total) eggplant, large dice

1 small (150 g total) zucchini, roughly chopped

1 small (150 g total) red bell pepper, roughly chopped

1 cup (225) canned diced tomatoes and their juices

1 cup (150) cooked, chopped chicken breast

1 teaspoon flaky sea salt

1/2 teaspoon freshly ground black pepper

1/3 cup (80mL) chicken stock

1 tablespoon tomato paste

about 1/2 tablespoon butter for greasing the baking dish

1 roll (approx 250g) puff pastry, thawed but chilled

1 large egg, lightly beaten, for egg wash

Chopped fresh parsley for serving

Instructions

Pre-heat the oven to 375?F.

In a large skillet, heat about 1/2 tablespoon of the olive oil over medium heat. Add the onions, garlic and Herbes de Provence or thyme and cook, stirring constantly until the onion just starts to soften, about 3 minutes.

Add the rest of the olive oil and the eggplant and cook, stirring from time to time, for 5 minutes. the eggplant will still be a little firm.

Add the zucchini and bell pepper and cook a further 3 minutes, stirring from time to time.

Add the chicken and mix to incorporate evenly.

Add the tomatoes and stock, then the tomato paste and increase the heat to medium-high. Bring the mixture to a boil, by which time the liquid will have thickened to a saucy consistency.

Remove from the heat and set aside to cool slightly.

Grease a 20 x 25cm (8 x 10-inch) deep baking dish with the butter.

Pour the chicken and vegetables into the baking dish.

Unroll the puff pastry and make sure it’s rolled out enough to cover your baking dish.

Lay the pastry over the top of the filling and use your hands to gently press any air out from between the pastry and the filling.

Poke some holes in the top of the pastry with a sharp knife, to let some steam escape.

Use the tines of a fork to decorate the edges and brush the pastry with the egg wash.

Bake for 30-35 minutes or until the pastry is golden and puffed.

Sprinkle with the chopped fresh parsley to serve.