There’s something very comforting about a homemade pie. This chicken and vegetable pot pie, which I’ve been making for over 30 years, is one of my favourites. If you’re short on time you can use a barbecued chicken and frozen vegetables; but if you have the time, make it from scratch with a free-range chicken. You’ll taste the difference and end up with a couple of litres of chicken stock to pop in the freezer for later. This style of pie, called a pot pie, is super easy as there’s no pastry base to fiddle about blind-baking before you add the filling. With a packet of frozen pastry on hand (such as the wonderful all-butter puff from Carême) you can whip up quick, delicious pies from whatever you have in the fridge or pantry, including leftovers. And with an Aussie chicken and vegetable pot pie, we need a classic Aussie wine, like a Margaret River sauv blanc-semillon blend; Xanadu Exmoor is one of my favourite examples of this distinctive Australian style.
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