Family Chicken Pie
Ingredients
- 8 chicken thigh fillets (1 kg)
- 2 tablespoons Crisco oil
- 3 rashers rindless bacon (175g), chopped
- 150g button mushrooms, halved
- 2 medium leeks (800g), pale part only, sliced
- 3 cloves garlic, crushed
- 2 tablespoons White Wings plain flour
- 1 cup (250ml) chicken stock
- ½ cup (125ml) milk
- 1½ teaspoons dried mixed herbs
- white pepper
- 1 cup (160g) drained canned corn kernels
- 2 sheets thawed Pampas ready rolled puff pastry
- 1 egg, lightly beaten
Method
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Cut chicken into 2.5cm cubes. Heat half the oil in a large 6cm deep non-stick frying pan over a high heat. Cook chicken in batches until browned all over. Transfer to a plate. |
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Add remaining oil to pan and reduce heat to medium. Add bacon, mushrooms, leeks and garlic and cook, stirring occasionally until softened. Stir in flour and cook, stirring for 1 minute longer. |
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Gradually stir in stock and bring to the boil. Stir in milk, herbs, chicken and pepper. Reduce heat and simmer gently, stirring occasionally for 20 minutes or until chicken is cooked through. Remove from heat and allow to cool. Stir in corn. |
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Preheat oven to 220ºC. Pour chicken mixture into a 22cm(base measurement) pie dish. Brush edges of dish with water. |
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Carefully place pastry over filling. Press edges to seal, then trim overhanging pastry. Cut a cross in the centre of the pastry to allow steam to escape. Brush pastry lightly with beaten egg. Bake 20 minutes or until pastry is golden brown. |
40 minutes
60 minutes
6
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