Classic cafe-style chicken pies are best when they’re homemade and topped with a generous squirt of sauce.
Ingredients
- 1 tablespoon olive oil
- 4 chicken thigh fillets, cut into 3cm pieces
- 1 brown onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stick, finely chopped
- 2 tablespoons plain flour
- 1 cup (250ml) Massel chicken style liquid stock
- 1 x 420g can sweet corn, drained
- 1/4 cup (60ml) cream
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped tarragon
- 1 sheet (25cm) ready-rolled frozen puff pastry
- 1 egg, lightly whisked
Method
- Step 1Preheat oven to 220°C. Heat half the oil in a large frying pan over high heat. Add one-third of the chicken and cook, turning occasionally, for 3 minutes or until browned. Transfer to a bowl. Repeat in two more batches with remaining chicken.
- Step 2Add remaining oil to the pan and add the onion, carrot and celery. Cook, stirring, for 5 minutes or until onion softens. Add flour and cook, stirring, for 1 minute or until well combined. Add the chicken and stock and cook, stirring, for 3 minutes or until mixture boils and thickens. Add the sweet corn, cream and mustard and stir to combine. Remove from heat. Add the tarragon and season with salt and pepper.
- Step 3Spoon chicken mixture evenly among four 11cm (base measurement) pie tins or ramekins and place on an oven tray. Use a 12cm round pastry cutter to cut 4 discs from pastry. Brush pastry lightly with egg; place over the pies. Bake for 15 minutes or until pastry is golden and puffed. Remove from oven and serve immediately.
Nutrition
2228 kj
Energy
31g
Fat Total
13g
Saturated Fat
29g
Protein
699.98mg
Sodium
5g
Carbs (sugar)
33g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Ian Wallace
- Publication: Notebook:
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