Cazuela Chicken Pot Pie with Puff-Pastry Lid

Method

1. Preheat the oven to 200 °C. Dice the potato, squash and carrot into 1.5 cm cubes, chop the onion and garlic, cut the beans into 2 cm lengths and the chicken into 2 cm pieces.

2. Melt the butter in a 22 cm pan on medium-high heat, add the chicken and some of the salt and cook for 5 min, until the outside is white with a few golden patches.

   Add in this stepButter 25 gBoneless chicken thighs 300 gSalt ¼ tsp

   medium-high heat

3. Lower to medium heat, add the onion, carrot, garlic, cumin, paprika and oregano and cook for 4 min until the onion softens. Sprinkle in the flour and stir for 1 minute so it loses its raw smell.

   Add in this stepOnion 1Carrot 1Garlic cloves 1Ground cumin ½ tspSweet paprika 1 tspDried oregano ½ tspPlain flour 2 tbsp

   medium heat

4. Pour in the stock a little at a time, stirring out any lumps, then add the cream, potato, squash, beans and remaining salt. Simmer on medium-low heat for 12 min, stirring often so it doesn't catch, until the potato is almost tender and the sauce coats the back of a spoon.

   Add in this stepChicken stock 300 mlDouble cream 80 mlPotato 200 gPumpkin or butternut squash 160 gGreen beans 60 gSalt ½ tsp

   medium-low heat

5. Take off the heat, stir in the corn and cilantro and spoon into a 800 ml baking dish (or several individual ones). Let it cool for about 5 minutes; a very hot filling melts the pastry. Cut the pastry 1 cm larger than the dish, lay it on top, press the edges to seal and cut 2 or 3 slits in the centre for steam. Beat the egg and brush it over the top.

   Add in this stepSweetcorn kernels 80 gChopped cilantro or parsley 4 gPuff pastry, thawed 160 gEgg (for glazing) 1

6. Bake in the oven at 200 °C for 22 min, until the pastry is well risen and deep golden and the sauce bubbles up through the slits. Let it stand for 5 minutes before serving.

   oven