|Category:||Country Baking Chicken|
|Cuisine Type||Australian Country Cooking|
For 4 Person(s)
|1 kg Chicken Thigh diced|
|2 rashers Bacon (rind off & diced)|
|1 Leak (washed & diced)|
|1 Carrot diced|
|0.5 cup Corn|
|30 g butter|
|1 teaspoon Dijon or Whole Grain Mustard|
|1 teaspoon White Pepper ground|
|1 cup White Sauce with Cheese|
|250 g Rough Puff Pastry|
White Sauce with Cheese
|1.5 tablespoon Butter|
|1.5 tablespoon Plain Flour|
|1 cup Full Cream Milk|
|0.5 cup Grated Parmesan Cheese|
Sara's Wholesome Chicken Pie Directions
- Grease pie dish and place a layer of pastry neatly in pie dish. Refrigerate for 10 minutes. Remove from fridge, using a layer of baking paper and pie weights, blind bake for 8 minutes. Allow to cool whilst you prepare chicken filling.
- In a saucepan or a deep frypan melt butter. Place diced leak in the pan and sweat for 5 minutes or until translucent.
- Add bacon and cook for a couple of minutes.
- Add chicken and cook for about 5 minutes to coat with flavours. (chicken does not need to be fully cooked as it will finish when baking in the pie).
- Add carrot and corn and stir for 1 minute.
- Take the chicken pie filling off the heat and stir in mustard, lemon juice and parsley.
- Prepare white sauce with cheese.
- Add white sauce to chicken mix and place in pie dish.
- Place a pastry top on the pie. Make a couple of slits on top of the pie to allow steam to escape when baking.
- Bake for 20 minutes, lower heat to 180OC and bake for a further 10-15 minutes until golden brown.
- Melt butter in saucepan
- Add flour, stirring with a wooden spoon.
- Cook slowly for 30 seconds to cook out flour taste. Continually stir, DO NOT BROWN.
- Remove from heat and add milk slowly.
- Return to heat and stir until simmering, add cheese and stir till boiling.
- Remove from heat and regularly stir if not using immediately.
You will need a 22 cm (1L) Pie Dish
Preheat oven to 2000C
TO MAKE WHITE SAUCE WITH CHEESE
Place pie on a greased baking tray for ease of pulling the pie in and out of the oven without damaging sides.
Add seasoning or a bigger dash of mustard if you're a fan!