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One-pan country chicken pie
One-pan country chicken pie
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Cozy up with a quick and comforting One-Pan Country Chicken Pie.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 750g chicken thigh fillets, trimmed, roughly chopped
  • 1 leek, trimmed, halved, chopped
  • 2 celery stalks, halved lengthways, chopped
  • 2 carrots, halved lengthways, chopped
  • 2 garlic cloves, crushed
  • 2 tsp finely chopped fresh rosemary
  • 2 tsp finely chopped fresh thyme
  • 2 tsp finely chopped fresh sage
  • 40.00 ml plain flour
  • 191.25 gm salt reduced chicken style liquid stock
  • 193.13 gm milk
  • 125g can corn kernels, drained
  • 2 sheets frozen puff pastry, partially thawed
  • 1.50 gm sesame seeds
Instructions:
  • Preheat your oven to 200C (180C fan-forced).
  • Begin by heating oil in a large, ovenproof frying pan. Add chicken and cook until lightly browned, about 5 minutes. Next, add leek, celery, and carrot. Cook until leek is tender, stirring occasionally for about 5 minutes. Then, add garlic, rosemary, thyme, and sage. Cook until fragrant, which should take about 1 minute. Add flour and stir to coat. Gradually pour in stock and milk, stirring as you bring it to a boil. Remove from heat and add corn. Season with salt and pepper to taste before serving.
  • Layer pastry sheets, roll them into a 27cm square, place over filling in the pan, fold overhanging pastry to create a border, brush with egg, make a cross pattern in the center for steam, and sprinkle sesame seeds on top.
  • Bake pie until pastry is golden and puffed, about 30 minutes. Let it stand in pan for 5 minutes, then serve.

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