Country chicken pie
8
Points®
Total time: 1 hr 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
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.
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