- 0:45 Prep
- 0:40 Cook
- 4 Servings
- Capable cooks
Throw your favourite vegies into this hearty chicken pie.
Ingredients
- flour, for dusting
- salt and cracked black pepper
- 600g chicken thigh fillets, trimmed and cut into 3cm cubes
- 1 small onion, sliced
- 1 fennel bulb, trimmed and sliced
- 1 parsnip, chopped
- 1 1/2 cups (325ml) Massel salt reduced chicken style liquid stock
- 1 cup (250ml) white wine
- 1/4 cup coarsely chopped flat-leaf parsley
- 1 large sheet ready-rolled puff pastry, thawed
- 1 egg, lightly beaten, to brush
Method
- Step 1Combine the flour, salt and pepper in a bowl. Add the chicken and toss to coat, dusting off any excess.
- Step 2Heat a little olive oil in a large non-stick frying pan over medium-high heat. Cook the chicken, in batches for 5 minutes or until golden then remove and set aside.
- Step 3Add a little extra oil to the pan and reduce heat to medium. Add the onion, fennel and parsnip and cook for 4-5 minutes or until just softened. Return the chicken to the pan and add the stock and wine. Reduce the heat slightly and simmer for a further 5 minutes or until the chicken mixture thickens. Remove from the heat, stir though the parsley, transfer to a bowl and refrigerate for 30 minutes or until at room temperature.
- Step 4Preheat oven to 190°C. Spoon the cooled chicken mixture into a 4-cup capacity ovenproof dish.
- Step 5Place the pastry over the dish and press around the rim to seal the edges. Trim off excess pastry and discard. Make a couple of small holes in the centre of the pastry and brush the pastry lightly with egg. Bake for 20 minutes or until golden on top.
Notes
Large ready rolled pastry sheets are available along with regular size sheets. If you can’t find them, use two regular sized sheets.
- Author: Kate Murdoch
- Image credit: Tanya Zouev
- Publication: Taste.com.au
0
