Chicken pot pie
Serving size: Serves 4
Cuisine type: TraditionalCooking time: Less than 60 minutes
Course: Main
INGREDIENTS
600g chicken breast fillets
60g butter
400g kumara, chopped finely
1 medium (350g) leek, sliced
1 clove garlic, crushed
2 tablespoons plain flour
1½ cups (375ml) chicken stock
¼ cup (60ml) cream
1 tablespoon chopped chives
2 sheets ready-rolled butter puff pastry
1 egg, beaten lightly
NOTE: This recipe can be made a day ahead.
METHOD
Chop chicken coarsely. Melt 20g butter in a large frying pan; cook kumara and leek over medium heat, covered, stirring occasionally, until tender. Transfer to a large bowl. Cook chicken and garlic in same pan until browned and almost cooked. Add to kumara mixture.
Melt remaining butter in a small pan, add flour; cook, stirring, until the mixture bubbles. Gradually stir in the stock, bring to the boil; simmer, stirring, until thickened. Stir in cream and chives.
Add sauce to chicken mixture. Spread into a greased, shallow 23cm-square ovenproof dish with a rim. Stand separated pastry sheets on kitchen bench for 5 minutes or until partially thawed. Preheat the oven to moderately hot (200°C/180°C fan-forced).
Cut 3 x 1cm strips from one sheet of pastry. Brush the rim of the dish with a little water; press pastry strips onto rim of dish, join strips with a little water. Top the pie with second pastry sheet, pressing firmly to seal pastry together. Trim edge.
Brush pastry with egg, place dish on an oven tray. Bake in a moderately hot oven for about 30 minutes or until browned.
Suitable to freeze. Not suitable to microwave.
Photography by Brett Stevens.
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