CREAMY COUNTRY STYLE CHICKEN PIE
Serves 6
Ingredients:
1 tbsp extra virgin olive oil
2 tbsp butter
2 leeks, finely sliced
3 garlic cloves, finely chopped
3 celery ribs, finely diced
1.5 kg chicken thighs, sliced into 4cm chunks
2 tbsp plain flour
1/2 cup chicken stock
1/2 cup thickened cream
1 cup creamed corn (canned)
1 cup frozen diced vegetables (corn, carrot, peas), thawed
Sea salt
Pepper
2 sheets of shortcrust pastry, thawed
2 sheets puff pastry, thawed
1 egg, lightly whisked
Method:
Melt the olive oil and butter in a large saucepan/casserole pot over medium heat. Add leek. Cook, stirring for 2 mins, then add the garlic, and celery and combine well. Add the chicken thigh pieces and coat in the mix for 2-3 mins. Add the flour and stir through really well for 2-3 mins (to allow the flour to cook). Then add the chicken stock, cream and creamed corn. Mix it all through gently and cook for 5 minutes. Then add your thawed veggies (if you add them frozen, they may add too much moisture to the mix). Cook, stirring for 5 minutes and bring to a boil. Season well and turn off the heat. Cool for at least 30 mins (or in the fridge - see tip below).
Preheat the oven to 200 degrees Celsius. Line or spray a 5cm deep, 11 X 22-inch rectangular baking dish with shortcrust pastry, pressing & pinching the pastry together to join. Prick some holes in the base with a fork. Fill the pastry case with the chicken pie mix. Top with the puff pastry, trimming the edges and pinching with the shortcrust pastry to join the base & top. Brush the pastry with egg wash. Cut a couple of small splits in the top of the pie to allow steam to escape. Bake for 1 hour in the oven.
Tip: If you have the time, the pie mix can be stored in the fridge for a few hours (or up to 2 days). This will thicken it up, so it isn’t so runny and boiling when put in the raw pastry. This isn’t essential, it just helps. So don’t panic if you don’t have time to do this.