Chicken and Vegetable Pie
Ingredients
- 12 Ready Bake 130mm Oval Savoury Pie Shells and Puff Pastry Tops (PBOT)
- ½ cup plain flour
- ½ tsp cayenne pepper - if you like it hotter or not – add or subtract
- ½ tsp salt
- 3 large chicken breasts - skin off
- 2 tbsp butter
- 4 tbsp olive oil
- 1 leek (white part only) - finely diced
- 2 carrots - diced
- 150g peas
- 200ml chicken stock
- 200ml cream
- 2 tbsp chopped parsley or chives
- 1 egg yolk
- 50ml milk
Method
- Combine flour, cayenne pepper and salt in bowl. Dice chicken into 2-3cm pieces. Add chicken to flour mix and toss. Shake off any excess flour.
- Heat 1 tbsp of butter and 2 tbsp of the olive oil in large frying pan over high heat. Add chicken and stir fry for approximately 3-4 minutes. Remove chicken from pan and set aside. You may need to cook off in 2 batches.
- Return pan to medium heat and add the rest of the butter and oil. Add leeks, carrots, and peas, and cook until softened. Add stock and cream, simmer gently for 5 minutes, then return chicken to the pan and cook for further 3-4 minutes until mix starts to thicken.
- Remove from heat, season to taste and stir in chopped parsley or chives. Let cool to room temperature. The mix will go quite thick, but this is okay.
- Preheat your oven to 210-215°C. Place Oval Savoury Pie Shells and Puff Pastry Tops onto a baking tray to thaw to room temperature.
- Once filling is at room temperature, spoon filling into thawed pie shells.
- Submerge puff tops into water to wash away any rice flour (this ensures the pie top seals to the pie bottom).
- Place puff tops on pie shells and brush with beaten egg and milk. Then using a pair of scissors, create a steam hole on top of each pie.
- Bake in pre-heated 200-215°C oven for approximately 18-20 minutes or until golden & puffed.
*Please note the above oven temperatures and baking times are a guide only.
