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Chicken, leek and corn family pie
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Savor a scrumptious chicken pie perfect for family meals.
Ingredients:
  • 18.20 gm olive oil
  • 6 (about 650g) Chicken Thigh Fillets, coarsely chopped
  • 1 leek, pale section only, thinly sliced
  • 2 celery sticks, coarsely chopped
  • 2 garlic cloves, crushed
  • 35g plain flour
  • 250ml chicken stock
  • 125ml thickened cream
  • 1 bunch asparagus, woody ends trimmed, cut into 2cm pieces
  • 1 corn cob, husk and silk removed, kernels removed
  • 23.40 gm wholegrain mustard
  • 40.00 ml finely chopped chives
  • 1 sheet (25cm) ready-rolled puff pastry
  • 1 Free Range Egg, lightly whisked
Instructions:
  • Preheat the oven to 220°C. In a large frying pan over high heat, heat half of the oil. Add half of the chicken and cook for 3 minutes, turning occasionally until browned all over. Transfer to a plate and repeat with the remaining chicken.
  • Sauté leek, celery, and garlic in the pan for 5 minutes until leek softens. Add chicken back to the pan, sprinkle flour over chicken, and stir for 2 minutes until flour is combined. Pour in stock, stir for 2 minutes until sauce thickens. Remove from heat, stir in cream. Add asparagus, corn, mustard, and chives. Season with salt and pepper.
  • Spread the chicken mixture into a large ovenproof dish. Cover it with the pastry, trim the edges with a sharp knife, then press the edges with a fork. Brush the pastry lightly with the egg, place it on a baking tray, and bake for 30 minutes until golden brown.

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