Creamy Country Style Chicken Pie
Creamy Country Style Chicken Pie
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter
- 2 leeks finely sliced
- 3 cloves garlic finely chopped
- 3 celery sticks finely diced
- 1.5 kg chicken thighs sliced into 4 cm chunks
- 2 tablespoons plain flour
- 1/2 cup chicken stock
- 1/2 cup thickened cream
- 1 cup canned creamed corn
- 1 cup frozen vegetables corn, carrot, peas, thawed
- sea salt & cracked black pepper
- 2 sheets shortcrust pastry thawed
- 2 sheets puff pastry thawed
- 1 egg lightly whisked
Instructions
- Melt the olive oil and butter in a large saucepan or casserole pot over medium heat. Add the leek and cook, stirring, for 2 minutes. Add the garlic and celery and combine well. Add the chicken thigh pieces and coat in the mix for 2–3 minutes. Add the flour and stir through really well for 2–3 minutes (to allow the flour to cook).
- Next, 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 the boil. Season well and turn off the heat. Cool for at least 30 minutes.
- Preheat the oven to 200°C. Line or spray a 5 cm deep, 56 cm x 28 cm baking dish.
- Line the dish with the shortcrust pastry, pressing and pinching the pastry together to join. Prick some holes in the base with a fork. Fill the pastry case with the chicken mix. Top with the puff pastry, trimming the edges and pinching with the shortcrust pastry to join the base and top.
- Brush the pastry with the egg wash. Cut a couple of small slits in the top of the pie to allow steam to escape. Bake for 1 hour in the oven until golden.
Nutrition
Calories: 1205kcalCarbohydrates: 53gProtein: 51gFat: 88gSaturated Fat: 27gPolyunsaturated Fat: 14gMonounsaturated Fat: 40gTrans Fat: 0.4gCholesterol: 305mgSodium: 523mgPotassium: 750mgFiber: 3gSugar: 3gVitamin A: 2688IUVitamin C: 7mgCalcium: 77mgIron: 5mg
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