This recipe is a little more involved than the recipes that the ‘Nervous Cook’ usually shares. However it is one of the nicest chicken pies I have ever eaten.
1 Kg chicken thighs, cut into chunks
1 onion, roughly chopped
1 carrot, roughly chopped
1 stick of roughly celery
2 cloves of garlic
80 grams of butter
Extra 1/2 cup finely chopped onion
Extra 1/2 cup finely chopped carrot
Extra 1/2 cup finely chopped celery
NB: Here I throw in any other veggies that would be suitable for this dish. I added mushrooms, red capsicum, corn and zucchini.
1/3 cup plain flour
1/2 cup pouring cream
1/2 cup milk
1 Continental chicken stock pot. (125 ml of Rich Concentrated stock)
1 lemon, zested
1/2 cup frozen peas
5 thyme extra thyme sprigs
1 sheet of frozen puff pastry
Salad leaves to serve
Firstly, add the chicken, roughly chopped onion, carrot, celery, garlic and thyme with a large pinch of salt in a saucepan. cover with water and simmer over medium heat for about 10 – 15 minutes, until the chicken is cooked. Remove the cooked chicken and coarsely shred with a fork.
Discard the cooking water.
Preheat oven to 180c.
Add butter, extra chopped onion, carrot and celery in a saucepan and cook over medium heat. When the vegetables begin to soften, add the flour and season with salt and pepper.
Cook, stirring while the flour soaks up the butter. Gradually add the cream and the milk. Whisk until smooth.
Add the stock pot plus 1/14 cups of water and whisk to combine. Season with salt and pepper.
Remove from heat and stir in the shredded chicken, lemon zest, peas and extra thyme.
Transfer the mixture to a pie dish. Cover the mixture with pastry and press the edge to enclose the filling. Cut a few slits into the pastry. Whisk the egg with a little water and brush over the pastry.
Bake for 30 mins or until the pastry is golden.
Serve with salad leaves.