This hearty chicken pie is filled with healthy vegetables and aromatic spices for a complete dinner meal.
Ingredients
- 1 large (about 1.5kg) chicken
- 1 onion, roughly chopped
- 3 carrots
- Bouquet garni*
- 2 potatoes, diced
- 1 leek, white part only, finely sliced
- 2 celery stalks, chopped
- 125g frozen peas
- 85g unsalted butter
- 225g button mushrooms, sliced
- 25g plain flour
- 150ml thick cream
- 2 tablespoons chopped flat-leaf parsley
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons milk, to brush
Pastry
- 1 1/3 cups (200g) plain flour, sifted
- 55g unsalted butter
- 55g lard
Method
- Step 1To make pastry, process all ingredients in a food processor until mixture resembles fine breadcrumbs. Add 2 tablespoons iced water and process until pastry forms a smooth ball. Cover and refrigerate for at least 30 minutes.
- Step 2Place chicken in a saucepan with onion, 1 roughly chopped carrot and bouquet garni. Cover with cold water and bring to the boil, then reduce heat to low and simmer for 1 hour. Remove chicken, cool slightly, then cut meat into chunks.
- Step 3Strain stock into a clean saucepan. Chop remaining carrots and add to pan with potatoes and leek. Cook over medium heat for 10 minutes, then add celery and peas and cook for a further 5 minutes. Remove vegetables, reserving 350ml of the stock (freeze remainder for soups), and place in a large bowl with the chicken.
- Step 4Preheat the oven to 180°C.
- Step 5Melt 50g butter in a frypan over medium heat, cook mushrooms for 2 minutes and add to bowl. Melt remaining butter in a pan over medium-low heat, add flour, then cook for 1 minute. Add reserved stock and cook, stirring, for 2 minutes. Add cream, stir in parsley and season well with salt, pepper and nutmeg.
- Step 6Pour sauce into bowl with chicken and vegetables, stir and place in a 1.5-litre pie dish. Allow to cool.
- Step 7Bring pastry to room temperature and roll out on a floured board. Cover dish with pastry, trim edges and cut leaf shapes from trimmings to decorate. Make a couple of slits in the top. Brush with milk and bake for 25 minutes or until golden.
- Low carb
- Low sodium
- Low sugar
- Lower gi
Nutrition
3502 kj
Energy
57g
Fat Total
28g
Saturated Fat
6g
Fibre
40g
Protein
218mg
Cholesterol
135.53mg
Sodium
6g
Carbs (sugar)
40g
Carbs (total)
All nutrition values are per serve
Notes
* To make a bouquet garni, tie a few sprigs of parsley, thyme and bay leaves together with string.
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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