Making pies is a really comforting task for me! Pies are comfort food at its best – hearty and full of flavour. And they can be eaten with so many condiments – relish, tomato sauce, salads, mashed potato, vegies – the list goes on and on!
Here’s a recipe for a delicious chicken pie with a few twists in between.
Enjoy!
Serves: 6-8
Prep Time: 40 mins
Cook Time: 30 mins
What You’ll Need:
- 500g chicken thigh fillets, chopped
- 4 rashers of rindless bacon, chopped
- 1 leek, sliced
- 8 swiss brown mushrooms, sliced
- 2 cloves garlic, crushed
- 1 brown onion, chopped
- ½ cup corn kernals
- 1 cup chicken stock
- 1/3 cup white wine
- 1/3 cup cream
- 1 tbsp flour
- 50g butter
- 2 tbsp fresh parsley
- 1 tsp nutmeg
- 1 egg, lightly beaten
- ½ cup grated tasty cheese
- 2 sheets puff pastry, thawed
- 2 tsp sesame seeds
- Salt and pepper to season
What You’ll Need To Do:
1. Melt 20g butter in a large non-stick frypan and brown the chicken. Remove and set aside.
2. Melt the remaining butter and sauté the bacon, leek, mushrooms, garlic and onion until the leek has softened and the bacon is caramelised.
3. Add the flour and cook, stirring continuously, for 30 seconds. Remove from the heat and gradually stir in stock and white wine.
4. Add the chicken, corn and nutmeg and cook until the mixture thickens and comes to the boil. Simmer for 10 minutes, checking for seasoning and adding salt and pepper. Remove from the heat and transfer to a bowl.
5. Stir in parsley and cream. Set aside.
6. Line a greased 22cm round pie dish (or tart tin) with the puff pastry. Prick the base with a fork. Spoon in filling and top with tasty cheese. Add a “lid” to the pie using the second sheet of puff pastry. Make a slit in the pastry to allow steam to escape while cooking. Sprinkle sesame seeds on top.
7. Bake at 200 degrees Celsius for 25-30 minutes or until puffed and golden.
If the pastry is becoming too brown, cover the pie with baking paper or foil and continue cooking.
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