Winter means home-cooked comfort food. This hearty chicken pie will delight the whole family and it’s packed with lots of healthy vegetables too.
Ingredients
- 40g (1/4 cup) plain flour
- Salt & freshly ground black pepper
- 1kg chicken thigh fillets, coarsely chopped
- 2 tablespoons olive oil
- 1 brown onion, halved, coarsely chopped
- 2 celery sticks, trimmed, coarsely chopped
- 2 carrots, peeled, coarsely chopped
- 1 garlic clove, crushed
- 500ml (2 cups) water
- 1 Massel chicken style stock cube
- 250g cauliflower florets
- 2 tablespoons thin cream
- 1 tablespoon coarsely chopped fresh tarragon
- 1 sheet (25 x 25cm) ready-rolled frozen puff pastry, just thawed
Method
- Step 1Place flour in a bowl and season with salt and pepper. Coat the chicken with flour and shake off any excess. Heat half the oil in a large saucepan over medium heat. Add one-third of the chicken and cook, stirring occasionally, for 5 minutes or until brown. Transfer to a heatproof bowl. Repeat, in 2 more batches, with the remaining chicken, reheating pan between batches.
- Step 2Heat remaining oil in the same pan. Add onion, celery, carrot and garlic and cook, stirring, for 3 minutes or until onion softens. Add chicken, water and stock cube. Bring to the boil. Reduce heat to low and simmer, covered, for 1 hour or until chicken is tender. Cook, uncovered, stirring occasionally, for 15 minutes or until sauce thickens.
- Step 3Add the cauliflower and cook, stirring occasionally, for 15 minutes or until cauliflower is tender. Remove from heat. Stir in the cream and tarragon. Taste and season with salt and pepper. Preheat oven to 200°C.
- Step 4Spoon chicken mixture among two 1L (4-cup) capacity ovenproof dishes. Brush edges of dishes with water. Cut pastry in half. Top each pie with pastry and lightly press the edges to seal. Cut a small cross in the top of each pie.
- Step 5Bake in oven for 20 minutes or until pastry is golden and puffed.
Nutrition
1929 kj
Energy
28g
Fat Total
10g
Saturated Fat
33g
Protein
319.23mg
Sodium
3g
Carbs (sugar)
17g
Carbs (total)
All nutrition values are per serve
- Author: Jane Charlton
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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