Creamy silverbeet and chicken lattice pie
1 hr 30 min
2 medium, cut into 1cm pieces
1 stick(s), cut into 1cm pieces
1 medium, finely chopped
1 clove(s), finely chopped
Salt reduced chicken stock
2 cup(s), (500g)
Skinless chicken breast
360 g, (Buy 400g), fat trimmed, cut into 2cm pieces
3 cup(s), coarsely shredded
⅓ cup(s), (80ml)
Frozen green peas
½ cup(s), (60g)
Plain wholemeal flour
½ cup(s), (80g)
Reduced fat oil spread
50 g, chilled
Grated parmesan cheese
- Heat oil in a large saucepan over medium-high heat. Cook carrot, celery, onion and garlic, stirring, for 5 minutes or until onion has softened.
- Add stock, chicken and silverbeet and bring to the boil. Reduce heat and simmer, covered, for 5 minutes or until chicken is almost cooked through. Combine cornflour and milk in a small bowl until smooth. Add cornflour mixture to chicken mixture and cook, stirring, for 2 minutes or until sauce has thickened. Stir in peas. Pour chicken mixture into a round 1.5 litre (6-cup) capacity (24cm top measurement) pie dish and set aside to cool completely.
- Preheat oven to 200°C or 180°C fan-forced. Place flour in a large bowl. Using your fingertips, rub spread into flour until mixture resembles fine breadcrumbs. Add parmesan, thyme leaves and 2 teaspoons cold water. Stir until mixture just comes together, adding a little extra cold water if needed.
- Turn dough onto a lightly floured surface and knead until smooth. Roll dough until 2mm thick. Cut into ten 2cm-wide strips (re-rolling scraps if needed). Arrange strips over cooled pie in a lattice pattern. Bake for 30 minutes or until pastry is golden and filling is starting to bubble. Serve topped with extra thyme.
SERVING SUGGESTION: Steamed zucchini and yellow patty pan squash. TIP: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven. For a crispier pastry, use the spread straight from the fridge so it doesn’t melt when you rub it into the flour.