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Family Smoked Chicken Pie


With Helen Jackson

Family Smoked Chicken Pie

Prep Time: 30 mins
Cook time: 30 mins
Serves: 8
Cost per serve: $3.20

Ingredients
3-4 sheets (approx 750g) frozen butter puff pastry
4 leeks, white part only and a little into the green, thinly sliced
2 carrots, peeled and diced into 1.5cm chunks
2 tsp fresh thyme leaves or 1 teaspoon dried
75g butter
1 Tbsp wholegrain mustard
3 Tbsp flour
1 1/2 cups chicken stock
125ml sour cream
2 Tbsp chopped parsley
salt and freshly ground black pepper
1 smoked chicken
1 egg yolk, lightly mixed

Method
Place pastry in a single layer on the bench to thaw.  
Combine leeks, carrots, thyme and butter in a large frying pan and cook over a very gentle heat for 20 minutes until leeks are tender. 
Add mustard and flour and mix well, cook for 2 minutes and then add chicken stock and parsley. 
Bring to the boil and allow to simmer and thicken for 10 minutes. 
Stir through sour cream and taste and season with salt and pepper, if using commercial chicken stock you may not need any extra salt.
Set filling aside to cool.
Remove flesh from the chicken discarding skin and bones.
Chop into bite size pieces.
Mix the chicken into the cooled leek sauce.
Preheat the oven to 200C.
Line a 28cm pie dish with pastry. 
Spoon in the filling and cover with pastry.
Seal the edges and brush with egg yolk.
Prick the pastry twice to allow steam to escape.
Bake for 30 minutes or until puffed and golden.

(Broadcast: 23 Apr 2012)


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