Winter chicken pie recipe

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  • Cuisine: Modern Australian
  • Servings: Serves 4
  • Cooking Time: Less than 60 minutes
  • Course: Main

A really hearty winter meal that costs very little to make. My boyfriend takes it to work the next day and eats it cold; he thinks it's that good!

Ingredients

1 large double chicken breast
375ml carton of chicken stock
1 large onion, diced
1½ cups frozen vegetables (cubed carrot, corn, broccoli, beans and peas)
puff pastry
sesame seeds (optional)
beaten egg to glaze
4 heaped teaspoons cornflour, approximately
parsley
olive oil
1 cup of water
cracked salt and pepper, to taste

Preparation

Slice the chicken breast into three pieces and lightly fry in some olive oil until golden. Roughly cut into smallish pieces and put in the fridge.

Soften diced onion in the frypan then let cool.

In a large saucepan combine the chicken stock and water and heat until boiling. Add diced chicken and onions to the mixture and simmer for about 10 minutes.

Add pepper and salt to taste.

Line a ceramic quiche flan dish with puff pastry. Prick the whole base with a fork and half cook in oven, so it puffs slightly but can be pressed down gently if necessary. Once pie base is half cooked, the chicken mixture should be ready.

Combine approximately 4 heaped spoonfuls of cornflour and enough cold water to mix it through. Add to the simmering chicken mixture to thicken. The chicken mixture should be thick but not gluggy, so add cornflour mixture slowly to achieve desired consistency.

Continue to heat and stir the chicken mixture for a further three or so minutes.

Add the vegetables to the mixture and stir through well.

Pour mixture into flan dish and cover with puff pastry. Brush with egg and sprinkle with sesame seeds. Cook until golden.

If you enjoyed this Winter chicken pie recipe then browse more Modern Australian recipes and our most popular hainanese chicken rice recipe.

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