food for thought – lemons float, limes sink. It all comes down to density.
i was raised in a home where we were taught not to waste food and i am very thankful for that. there is so much you can do with ‘extra ingredients’ rather than just push it into the bin. it is also sometimes hard to cook for just one or two people. when i roast a whole bird i always have some leftover chicken that is perfectly suited for a pie as delicious as this one. so when you have some leftover chicken from a roast, make a chicken pie or freeze the chicken meat for a future pie. i added loads of veggies, which is cooked in the chicken stock and finished it off with a good glug of cream. for this recipe i used skinless, deboned chicken breasts that i cooked in the pressure cooker for about half hour. the end result was perfectly tender, juicy chicken breast meat, easy to pull apart.
delicious comfort food the whole family will enjoy!
ingredients | serves 6
1 roll puff pastry, room temperature
1 egg, beaten
3 skinless deboned chicken breasts, sliced and cut into small pieces
2tbs olive oil
1 onion, chopped
3 garlic cloves, chopped
2tbs plain flour
350g butternut, cubed
2 carrots, cut into blocks
1 1/2c mushrooms, sliced
1/2c frozen peas
4 thyme sprigs, leaves only or 1 tsp dried thyme
salt to taste
1/2c white wine
1 1/2c chicken stock
handful fresh parsley, chopped
preheat oven to 180 degrees c. grease a standard size pie dish and set aside.
in a large skillet, heat olive oil & butter together until melted and hot. add onion & garlic and sauté until translucent. brown the chicken breast pieces on all sides and add the spices, herbs & brown sugar. stir through and cook for about 1 minute. add the veggies except the peas and cook for about 3 minutes, stirring occasionally. deglaze the skillet with the white wine and reduce by half. sprinkle the flour over the mixture, stir through and cook for 1 minute. slowly pour the chicken stock into the skillet while stirring.
cover and simmer on low heat for about 15 minutes. remove the lid and simmer until the mixture has reduced and thickened. add the peas, cream & parsley, stir through and cook for a further 5 minutes.
take off the heat, pour the mixture into the prepared pie dish and cool for about 15 minutes.
meanwhile, roll the pastry out on a floured surface to fit the pie dish. once the mixture has cooled slightly, cover with the pastry and press the sides down with a fork. brush the pastry with the beaten egg and bake for 25-30 minutes until the pastry is crisp and golden.
serve with white rice or creamy mashed potato and or salad.
from my kitchen to yours, with love x