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.

Country chicken pie recipe
0 Likes
Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Delicious country chicken pie with creamy filling and golden pastry, perfect for chilly weather. Over 100 chicken pie recipes to choose from on taste.com.au. Creamy sauce made with chicken stock, can be made ahead and cooked from frozen. Customize with your favorite veggies or potatoes.
Ingredients:
  • 18.20 gm olive oil
  • 6 (about 600g) chicken thigh fillets, cut into 2cm pieces
  • 1 leek, white part only, sliced
  • 1 carrot, peeled, sliced
  • 1 celery stick, sliced
  • 1 red capsicum, halved, seeded, coarsely chopped
  • 40.00 ml White Plain Flour
  • 250ml chicken stock
  • 70g corn cob
  • 80g pea
  • 60ml thickened cream
  • 1 sheet (25cm) ready-rolled shortcrust pastry
  • 1 sheet (25cm) ready-rolled puff pastry
Instructions:
  • In a sizzling frying pan with half of the oil, sear one-third of the chicken until golden all around, about 2 minutes. Place in a bowl and repeat with the rest of the chicken in two more batches.
  • In the same pan, heat the rest of the oil over medium heat. Stir in leek, carrot, celery, and capsicum, and cook for 5 minutes until the leek softens. Mix in the flour and cook for 1 minute until well combined. Pour in the chicken and stock, bring to a boil. Reduce heat to low and simmer for 15 minutes until chicken is cooked and sauce thickens. Add corn, peas, and cream, stir well. Season with salt and pepper before serving.
  • Preheat your oven to 220°C. Prepare the 20cm diameter pie dish by lining its base and sides with the shortcrust pastry and trimming the edges. Place baking paper in the dish and fill it with rice or dried beans. Bake for 10 minutes. Afterward, remove the paper and rice/beans, then bake for an additional 8 minutes until the pastry turns lightly golden. Take out of the oven.
  • Fill the pie shell with the chicken mixture, cover with puff pastry, trim the edges neatly, brush with egg wash, bake in the oven until golden and puffed, then serve hot.

Similar Recipes