Pack away a chicken pie in the freezer for a super-fast meal!
Ingredients
- 1 tablespoon olive oil
- 800g Steggles skinless chicken thigh fillets, trimmed, cut into 2cm cubes
- 2 rashers middle bacon, trimmed, diced
- 1 medium leek, trimmed, halved, washed, thinly sliced
- 1 garlic clove, crushed
- 2 tablespoons plain flour
- 1/4 cup dry white wine
- 1/2 cup Massel salt reduced chicken style liquid stock
- 185ml can light and creamy evaporated milk
- 1 tablespoon chopped fresh sage leaves
- 1 cup frozen peas
- 2 sheets frozen puff pastry, partially thawed
- 1 tablespoon milk
Method
- Step 1Preheat oven to 200°C/180°C fan-forced. Grease four rectangular 11/2 cup-capacity ovenproof dishes.
- Step 2Heat half the oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 3 to 4 minutes or until browned. Transfer to a bowl. Heat remaining oil in pan. Add bacon. Cook, stirring, for 2 minutes or until golden. Reduce heat to medium. Add leek and garlic. Cook, stirring occasionally, for 6 minutes or until leek has softened.
- Step 3Return chicken to pan. Add flour. Cook, stirring, for 1 minute or until combined. Add wine. Cook, stirring, for 1 to 2 minutes or until thickened. Add stock. Stir to combine. Add milk and sage. Season with pepper. Stir to combine. Simmer, stirring occasionally, for 10 minutes or until chicken is cooked through and sauce has thickened. Remove from heat. Set aside to cool for 10 minutes.
- Step 4Add peas to chicken mixture. Stir to combine. Spoon into prepared dishes. Cut each pastry sheet in half. Top dishes with pastry. Press around edges to seal. Trim excess. Using a small knife, cut a slit in centre of pies.
- Step 5Using a pastry brush, brush tops with milk. Cook for 25 to 30 minutes or until golden and puffed. Stand for 5 minutes. Serve.
- Low carb
- Lower gi
Nutrition
2527 kj
Energy
28.3g
Fat Total
9.5g
Saturated Fat
5.1g
Fibre
51.4g
Protein
183mg
Cholesterol
742mg
Sodium
31g
Carbs (total)
All nutrition values are per serve
Notes
Freezer tips: To freeze: Wrap each dish in plastic wrap, then foil. Freeze for up to 2 months.
To thaw: Thaw in fridge overnight.
To reheat: Preheat oven to 200C/180C fan-forced. Cook pies for 20 to 25 minutes or until heated through, covering with foil if over-browning.
- Author: Katrina Woodman
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
0