300g boneless chicken thighs cut in small pieces (remember you can use fresh chicken or some that has been frozen – just make sure it is fully defrosted before you start cooking!)
1 tsp salt
1 tsp black pepper
1 tsp dried thyme
1 tsp ground pimento/all spice
1 tsp browning sauce
1 small onion chopped
4 garlic cloves chopped
1 scotch bonnet or chilli chopped
250ml water or chicken stock
2 tbsp chicken granules or 1 chicken stock cube
2 tbsp cornflour
1 carrot sliced skin on
1 potato chopped and cubed (skin on!)
200g frozen peas
320g roll puff pastry
2 eggs whisked
Firstly, to thaw the chicken, place it in a glass oven tray and leave in the refrigerator overnight, up to 24 hours. Alternatively, use the ‘defrost’ setting on your microwave to fully defrost your chicken through to the middle.
Once the chicken is safely defrosted, add to a mixing bowl and season with salt, black pepper, dried thyme, pimento, browning, onion, garlic, and scotch bonnet pepper.
Put the vegetable oil in a saucepan on a medium heat, then add the chicken mixture in and brown the meat for 10 minutes.
Add some water, chicken granules and cornflour, then mix together to form a dark thick gravy. Add the carrots, potatoes and peas and cook until tender (roughly 20 minutes).
Fill a medium-sized pie tray with stew chicken mix, then use a puff pastry roll and cut 3–4 cm off the ends. Whisk two eggs and paint on the rims of the pie tray. Use the cut-off ends of pastry to cover the pie tray edges all around, then add the rest of the pastry across the top and cover. Use a fork to pierce some holes inside, then add to a pre-heated oven for 20 mins on 150 °C until golden brown.
Serve with fresh salad or couscous, rice.