Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Virtual Workshops 12 month plans only. Offer ends 15/10/24. See terms.
Join now
Photo of Country chicken pie by WW

Country chicken pie

11
Points®
Total Time
1 hr 55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Moderate
You’ll be sure to feel like you live on lush farm acreage with this hearty pie

Ingredients

Olive oil

1 tbs

Chicken thigh, skinless, raw

400 g, (buy 500g), fat trimmed cut into 3cm pieces

Carrot(s)

2 medium, finely chopped

Celery

2 stick(s), finely chopped

Brown onion

1 medium, finely chopped

Plain flour

2 tbs

Chicken stock

1 cup(s), (250ml salt-reduced)

Light evaporated milk

½ cup(s), (125ml)

Vegetable mix, frozen, with peas and corn

1 cup(s), (120g)

Fresh flat-leaf parsley

2 tbs, chopped

Reduced-fat puff pastry

1 sheet(s), just thawed

Instructions

  1. Heat half the oil in a non-stick frying pan over medium-high heat. Add chicken and cook, stirring, for 3–4 minutes or until browned. Transfer to a heatproof bowl.
  2. Heat remaining oil in pan. Add carrots, celery and onion and cook, stirring, for 5 minutes or until softened. Add chicken and any juices and flour. Cook, stirring, for 1 minute. Add stock, stirring to combine. Bring to the boil. Reduce heat to low. Stir in milk, then cover and cook for 3–5 minutes or until sauce boils and thickens slightly.
  3. Stir in frozen corn and peas, then parsley. Season with salt and freshly ground black pepper. Transfer to a 20cm-round ovenproof dish. Set dish aside to cool to room temperature, then refrigerate for 1 hour to cool completely.
  4. Preheat oven to 220°C or 200°C fan-forced. Top dish with pastry, allowing excess pastry to overhang. Press a fork around edges to seal. Cut a small cross in the centre. Place dish on a baking tray and bake for 20 minutes or until golden.

You might like

You might like