Feeds 6-8
Prep 10 mins
Cooking Time 60 mins
Ingredients
What you will need:
Oven proof dish size: approx 30cm x 25cm x 8cm
Or individual pie tins
Large frying pan
1kg chicken thighs
2 carrots
2 small zucchini
1 cup of peas
3-4 thyme stalks
1/2 a leek
200g mushrooms
1 large handful baby spinach
1 onion
2 tablespoons chopped parsley
1/2 cup white wine
2 heaped tablespoon Cream cheese
2 heaped tablespoon flour
3/4 cup of chicken stock
Salt & pepper
3-5 tablespoons olive oil
1 tablespoon butter (plus addition to grease the tray)
4 sheets of puff pastry
1 egg for wash
Sesame seeds
Method
- Cut chicken thighs into bite size pieces. Season well with salt and pepper. Set aside.
- Finely chop the onion and leek
- Finely dice the carrots and the zucchini. Set corn aside.
- Finely chop the parsley and baby spinach.
- Cut the mushrooms into small pieces.
- Heat a large frypan on medium heat with 3 tablespoons of olive oil.
- Remove the leaves from the thyme stalks.
- In a large pan, heat to medium high and add 2 tablespoons of olive oil. Start to brown the chicken in batches. Approximately 2-3 batches (important to cook it batches to not overcrowd the pan). Once browned, add to a bowl, keeping the juices. It doesn’t matter if the chicken hasn’t cooked the whole way through.
- In the same pan, add 2 more tablespoons of olive oil and a knob of butter. When the butter has melted add the onion, leek, carrots, zucchini and a pinch of salt.
- Cook for 3-4 minutes then add in the mushrooms. Cook for another few minutes. Season the vegetables with salt.
- Add the chicken back in the pan with the chicken (with the juices), and the peas.
- Add the wine and allow this to cook down for 2 minutes.
- Add in the Dijon mustard, chicken stock and cream cheese.
- Next add the flour and mix until everything has combined and the cheese has melted.
- Finally add the chopped parsley and baby spinach and some cracked pepper.
- Add a lid on and lower to a simmer for 10 minutes or until the mixture thickens (remove the lid if it’s over 10 minutes).
- Allow the pie mixture to cool. The liquid will thicken as it cools.
- Heat oven to 200 deg fan forced.
- Thaw the puff pastry.
- Prepare the baking dish. Grease with butter.
- Place the pastry on the base and around the sides of the dish.
- Add the pie filling and top with the puff pastry sheets.
- Fold the sides of the pastry down so they seal together.
- Brush an egg wash over the top and cut three slits in the top of the pastry (for the steam to escape).
- Sprinkle over some sesame seeds
- Bake for 30 minutes or until golden
