CHICKEN & WATERCRESS POT PIE - Cuisine Magazine - From New Zealand to the World

Ingredients

• 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