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Chicken pie
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Indulge in a mouthwatering chicken pie crafted by MasterChef Australia's Michael Weldon, perfect for family gatherings.
Ingredients:
  • 1kg Chicken Thighs, cut in thirds
  • 1 onion, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 celery stick, coarsely chopped
  • 2 garlic cloves, halved
  • 5 thyme sprigs
  • 80g butter
  • 125.00 ml finely chopped onion, extra
  • 125.00 ml finely chopped carrot, extra
  • 125.00 ml finely chopped celery, extra
  • 82.50 ml plain flour
  • 125ml cream
  • 125ml milk
  • 1 Chicken Stock Pot
  • 1 lemon, zested
  • 125.00 ml frozen peas
  • 5 thyme sprigs, extra
  • 1 sheet frozen butter puff pastry
  • 1 egg
  • Mixed salad leaves, to serve
Instructions:
  • In a saucepan, mix the chicken, coarsely chopped onion, carrot, celery, garlic, thyme, and a large pinch of salt. Add water to cover and simmer over medium heat for 10-15 mins until the chicken is cooked. Shred the chicken with a fork on a plate and discard the cooking liquid.
  • Preheat your oven to 180C. In a saucepan over medium heat, cook butter, finely chopped onion, carrot, and celery until the vegetables begin to soften. Stir in flour, salt, and pepper, cook until flour absorbs butter. Gradually pour in cream and milk, whisk until smooth. Add stock pot and 1 1/4 cup water, whisk to combine. Season with salt and pepper, then stir in shredded chicken, lemon zest, peas, and extra thyme off heat.
  • Pour the mixture into a 1 1/2 L pie dish. Cover with pastry, sealing the edges. Make a few slits in the pastry. Whisk the egg with water and brush over the pastry. Bake for 30 mins until golden. Serve with mixed salad leaves.

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