When the weather is frightful there is nothing quite as heart warming as a home-made chicken pie. It’s not a healthy supper by any stretch but it’s deliciousness makes up for those naughty calories. And besides, it’s still winter so you’re wearing a heavy jacket most days anyway!
Serve the pie with buttered greens and mash potato if you’re feeling truly filthy!
Makes: 4 serves
Prep time: 1 hour
1 diced onion
1 diced carrot
1/4 green capsicum
2 sprigs thyme
2 cups chicken stock*
4 tbsp wholemeal flour*
1 sheet frozen puff pastry
Salt and pepper
*The amount of flour and stock you use will alter the thickness of the sauce. You can use more or less and thicken it as you like. You can also use plain flour – wholemeal gives it a nice nutty flavour
Preheat oven to 200 degrees Celsius
Dice up the onion and carrot, and cut the capsicum into relatively large chunks. Of course you can use any vegetables you like instead of or as well as my suggestions.
Heat a heavy based, oven proof frying pan over a medium heat with a slosh of olive oil in it. Gently sweat the vegetables but don’t colour them.
Once the vegetables are tender and another tbsp of olive oil and sprinkle over the flour. It’s important to cook out the flour which only takes a few minutes. Add the stock slowly a little at a time, stirring constantly. The floury sauce will thicken quickly.
Once your sauce is the consistency you want add in the chicken and thyme. Season with salt and pepper.
Remove from the heat and place a single sheet of puff pastry over the top.
Bake in the oven until the pastry is golden. This should take between 10-15 minutes.
Serve with buttered peas and broccolini.
DELICIOUS ADDITIONS TO PIE FILLING: