CHICKEN & WATERCRESS POT PIE

Recipes and Food Styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles

	3 tablespoons oil from confit
	1 leek, finely sliced
	1 celery stick, chopped
	6 cloves garlic from confit, skin removed
	3 cups root vegetables, cut into 1½ cm dice (kumara, carrot, potato, parsnip, celeriac etc. I sometimes include butternut too.)
	4 tablespoons flour (add a little extra if you prefer a thicker sauce)
	1 teaspoon dried tarragon
	500ml chicken stock
	2 confit chicken Marylands, meat shredded from bone
	2 cups watercress, roughly chopped
	1 sheet butter puff pastry egg wash or milk

1.	Preheat the oven to 200°C.
2.	Heat the oil in large saucepan, add the leek and celery and cook until soft.
3.	Add the garlic and root vegetables and cook for 4-5 minutes, then add the flour and tarragon and cook for a further 2-3 minutes.
4.	Slowly add the stock and bring to a boil, ensuring there are no lumps, add the chicken and cook gently for 20 minutes to cook the flour and thicken the liquid.
5.	Stir through the watercress.
6.	Put into a baking dish, cover with pastry, crimp the edges and make slits into the pastry to allow steam to escape.
7.	Brush with egg wash or milk and bake until the pastry is golden, approximately 35-40 minutes.
8.	Serve with a watercress and radish salad.