Country Chicken Pie

Ingredients (serves 4)

• 1 tbs olive oil
• 6 (about 600g) chicken thigh fillets, cut into 2cm pieces
• 1 leek, white part only, sliced
• 1 carrot, peeled, sliced
• 1 celery stick, sliced
• 1 red capsicum, halved, seeded, coarsely chopped
• 2 tbs plain flour
• 1 cup (250ml) chicken stock
• 1/2 cup (70g) frozen corn kernels
• 1/2 cup (80g) frozen peas
• 1/4 cup (60ml) thickened cream
• 1 sheet (25cm) ready-rolled shortcrust pastry
• 1 sheet (25cm) ready-rolled puff pastry
• 1 egg, lightly whisked

Method

1. Heat half the oil in a frying pan over high heat. Add 1/3 of the chicken and cook, turning occasionally, for 2 minutes or until brown all over. Transfer to a bowl. Repeat in 2 more batches with remaining chicken.
2. Heat the remaining oil in the pan over medium heat. Add the leek, carrot, celery and capsicum and cook, stirring, for 5 minutes or until leek softens. Add the flour and stir for 1 minute or until well combined. Add the chicken and stock and bring to the boil. Reduce heat to low and cook, stirring occasionally, for 15 minutes or until chicken is cooked through and sauce thickens. Add the corn, peas and cream and stir to combine. Remove from heat. Season with salt and pepper.
3. Preheat oven to 220°C. Line the base and side of a 20cm diameter (base measurement) pie dish with the shortcrust pastry. Trim the edge. Line with baking paper and fill with rice or dried beans. Bake for 10 minutes. Remove the paper, rice or dried beans and bake for a further 8 minutes, or until pastry is lightly golden. Remove from oven.
4. Spoon the chicken mixture into the pie shell. Place the puff pastry over the top to enclose the filling. Use a small, sharp knife to trim the edge. Lightly brush with egg. Bake in oven for 15 minutes or until pastry is puffed and golden. Remove from oven and serve immediately.

Ingredients

• 2 teaspoons olive oil
• 1 small brown onion, chopped
• 1 small carrot, peeled, chopped
• 1 small zucchini, chopped
• 500g chicken breast fillets, finely chopped
• 2 x 125g cans creamed corn
• 1 cup frozen peas
• 1/2 cup chicken stock
• 1 tablespoon cornflour
• 6 sheets frozen ready-rolled reduced-fat puff pastry, partially thawed

Method

1. Heat oil in a saucepan over medium heat. Add onion, carrot and zucchini. Cook, stirring, for 3 minutes or until onion has softened. Add chicken. Cook, stirring, for 5 minutes or until chicken is cooked through. Stir in corn, peas and stock. Reduce heat to low. Cook, stirring occasionally, for 10 minutes or until slightly thickened.
2. Combine cornflour and 1 tablespoon cold water in a jug. Stir into chicken mixture. Bring to the boil. Cook, stirring, for 1 to 2 minutes or until gravy boils and thickens. Set aside for 15 minutes to cool.
3. Preheat oven to 200°C/180°C fan-forced. Lightly grease eight, 8cm (base) round pie tins. Cut 4 pastry sheets in half diagonally. Line base and side of prepared tins with pastry. Cut each remaining pastry sheet into 4 squares. Spoon chicken mixture into pastry cases. Top with pastry squares. Press edges with a fork to seal. Trim edges.
4. Bake for 20 minutes or until golden and heated through. Serve.