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Chicken and leek casserole with flaky pastry
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Deliciously simple family pie recipe.
Ingredients:
  • 30g butter
  • 1 leek, sliced
  • 850g chicken thigh
  • 250.00 ml frozen peas and corn
  • 1 bunch asparagus, roughly chopped
  • 490g jar Golden Honey & Mustard Chicken Tonight
  • 62.50 ml chopped fresh oregano
  • 1 egg, lightly beaten
  • 1 sheet frozen puff pastry, thawed
Instructions:
  • Preheat oven to 190°C. In a large heavy-based pan, melt butter until sizzling. Add leek and saute until soft for 2-3 minutes. Brown chicken in batches.
  • Gently fold in peas, corn, and asparagus. Pour in the jar of sauce, sprinkle with oregano, and simmer for 1 minute. Transfer the mixture to an oven-safe casserole dish.
  • Seal dish edge with beaten egg. Place pastry sheet on top, gently pressing to adhere. Leave a 1cm border, then brush the pastry with egg wash. Make 3 steam holes using a sharp knife.
  • Bake until puffed and golden, for approximately 40 minutes. Serve.

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