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Chicken and spring onion pie
Chicken and spring onion pie
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Prep Time:
10 minutes
Cook Time:
95 minutes
Total Time:
105 minutes
Curtis Stone's chicken and spring onion pie: a satisfying family meal.
Ingredients:
  • 550g chicken thigh fillets, from the deli
  • 13.80 gm olive oil
  • 20g butter
  • 1 medium brown onion, finely chopped
  • 5 spring onions, thinly sliced
  • 23.40 gm Brand Whole Grain Mustard
  • 82.50 ml (about 50g) Plain Flour
  • 255.00 gm chicken stock
  • 63.13 gm thickened cream
  • 1 sheet Brand frozen Puff Pastry, thawed
  • 1 Free Range Egg, beaten with 1 tbsp Brand milk, to glaze pastry
  • Sesame seeds, for sprinkling
  • Mixed lettuce salad, to serve
Instructions:
  • 1. Preheat the oven to 200C (180C fan-forced). 2. Season chicken with salt and pepper, then drizzle with olive oil. 3. Roast on a large baking tray for 30 minutes until golden brown and cooked through. 4. Allow the chicken to cool slightly, then shred into large chunks. 5. Reserve pan juices for added flavor.
  • In a large heavy saucepan, melt the butter over medium heat. Add the onion and spring onions, cook for 5 minutes until tender but not browned. Stir in mustard, then flour, and cook over low heat for 2 minutes, stirring constantly. Slowly whisk in chicken stock, cream, and pan juices. Simmer, stirring occasionally, for 5 minutes until the sauce thickens. Add shredded chicken, season with salt and pepper. Let it cool, then refrigerate.
  • For the pie, layer the chicken mixture into a greased baking dish. Cover with the pastry, press firmly to seal. Cut slits on top, brush with egg and milk mixture, and sprinkle sesame seeds. Bake for 50 minutes until golden, then let cool briefly before enjoying.

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