Chicken pie
Crunch puff pastry annd creamy chicken and vegetable filling Is there anything more comforting? This is one of those classic family favourite recipes you will go- to time and time again.
Servings: 6 people
Ingredients
- 20 g Butter
- 3 Spring fresh thyme leaves picked
- 2 Cloves garlic crushed
- 1 Leek halved lengthwise and finely chopped
- 1 Brown onion diced
- 2 Sticks celery diced
- 800 g Chicken thigh fillets
- 2 Carrots peeled and diced
- 1 Zucchini diced
- 10 button mushrooms sliced
- ½ cup chicken stock
- 400 g corn kernels fresh or canned
- 3 sheets puff pastry
- 1 egg lightly beaten
- 1 tbsp sesame seeds
Instructions
- Preheat oven to 200°Heat butter in a large pan on medium heat.
- Add thyme, garlic, leek, onion and celery and saute for 5 minutes
- Next add chicken and cook for 5 minutes before adding the carrots, zucchini and mushrooms.
- Add stock and bring to a simmer, reduce to low and cook for further 10 minutes.
- Stir through corn. Remove from heat and set aside for 5 minutes to cool slightly.
- Lightly grease a rectangular oven dish and line the base with half the quantity of the puff pastry.
- Scoop in your chicken filling and then top with remaining pastry, sealing the edges together using your fingertips.
- Brush with the egg and sprinkle with sesame seeds.
- Place in your preheated oven and cook for 30 minutes or until pastry is puffed and golden.
Notes
have you made this recipe? Be sure to tag me on Instagram using the hashtag #mrsfoodiemumma