I just love this delicious recipe! It’s a regular in our house because it’s full of healthy vegetables and due to the chicken and pastry involved, the kids happily demolish it. Originally a Woman’s Weekly recipe, I adapt it a little to include carrots and whatever vegetables happen to be rapidly going off in my fridge. Feel free to use any cut of chicken you like. We tend to buy a barbecue chicken for lunch after church on Sundays, and then use what remains of it for chicken pie on Monday night. This recipe is not at all difficult and it’s a good one to give away because it’s all in just the one dish. It takes quite well to being frozen (if you freeze it before cooking the pastry), and so makes for an easy dinner after a big day. These pies can also be made in ramekins for good portion control and a dainty look or, at the other end of the spectrum, in disposable foil oven trays for camps or giveaway meals.
- olive oil, enough to cook chicken in
- 60g butter
- 3 cups/400g chicken thigh or breast fillets, diced or a whole shredded BBQ chook
- 1 clove garlic, crushed
- 1-2 onions, diced
- 1 can corn kernels, drained
- 1 carrot, diced
- 1 red or green capsicum, diced
- 1/2 head broccoli, cut into tiny florets
- 1 tablespoon fresh parsley, chopped (if you have it)
- freshly ground black pepper and salt to taste
- 1-2 sheets of frozen puff pastry, defrosted
- 1/3 tablespoons plain flour
- 1 3/4 cup chicken stock or white wine
- 1/4 cup milk or 1 egg for wash on top of pastry
Heat butter in a large saucepan until melted, add the chicken pieces and saute for 2-3 minutes and remove from pan. Add to empty pan: garlic, onions, broccoli, and carrot and cook for approximately 5 minutes, or until vegetables have just started to soften. Add drained corn and diced capsicum, then quickly remove the vegetables from the pan and set aside in a bowl until required.
To make the sauce that binds it all together: Return pan to the heat, add the butter and flour and mix to form a paste. Pour in the chicken stock gradually, whisking constantly to incorporate the roux. When sauce has thickened, add the chicken and vegetables to combine. Place this pie filling in the bottom of an oven proof dish big enough for 6.
Top the pie filling with puff pastry and brush the top with an egg or milk wash. Bake in a preheated 220°C oven for 10 minutes, or until pastry has risen and is golden in colour. Serve in the centre of the table with crusty fresh bread.