adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken and vegie pie
Chicken and vegie pie
0 Likes
Prep Time:
Cook Time:
50 minutes
Total Time:
50 minutes
Succulent chicken and vegetables baked in a flaky filo pastry crust.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1kg chicken thigh fillets, trimmed, quartered
  • 4 rashers shortcut bacon, chopped
  • 1 leek, halved, thinly sliced
  • 2 corncobs, kernels removed
  • 40.00 ml plain flour
  • 310ml (1 1 ⁄4 cups) salt reduced chicken style liquid stock
  • 2 bunches asparagus, trimmed, thinly sliced, keeping tips whole
  • 60ml (1/4 cup) creme fraiche
  • 4 sheets filo pastry
Instructions:
  • Preheat your oven to 180°C/160°C fan forced. Heat oil in a 20cm ovenproof frying pan over medium-high heat. Season the chicken and cook in 2 batches for 5 minutes each. Transfer to a bowl.
  • Cook bacon and leek in a pan over medium heat, stirring, until soft, about 3 minutes. Stir in corn for 1 minute. Mix in flour until combined. Remove from heat. Slowly incorporate stock, stirring constantly, until smooth. Add chicken back to the pan. Reduce heat to low. Simmer, stirring occasionally, for 7 minutes. Stir in asparagus for 3 minutes until tender-crisp. Remove from heat, season, and stir in creme fraiche.
  • Spray each filo sheet lightly with olive oil. Scrunch them gently and arrange on top of the chicken mixture. Give them a final light spray of oil. Bake until golden and crisp, about 15 minutes.

Similar Recipes