DONNA HAY

GIVE DAD THAT WARM AND CON­TENTED FEEL­ING

Sunday Herald Sun - Stellar - - Stellar Contents -

Chicken pot pies.

These pies are the ul­ti­mate com­fort food to share on Fa­ther’s Day. From the first bite, you’ll be filled with a sat­is­fy­ing warmth – like you’re be­ing hugged from the in­side out!

´´the flaky, but­tery pie tops hide a creamy, com­fort­ing sur­prise´´

STEP 1 Preheat oven to 200°C. Place the flour, salt and pep­per in a large bowl. Add the chicken, toss to coat and shake off any ex­cess flour. Heat the oil in a large fry­ing pan over high heat. Cook the chicken, in 2 batches, for 6–8 min­utes or un­til golden brown.

STEP 2 Add the cream to the pan, bring to the boil and cook for 2–3 min­utes or un­til re­duced and thick­ened slightly. Add the onions, chives, pars­ley and lemon rind and stir to com­bine. Re­move from heat and set aside.

STEP 3 Us­ing the top of 4 x 1½-cup­ca­pac­ity (375ml) oven­proof ramekins as a guide, cut four cir­cles from the pas­try.

STEP 4 Di­vide the chicken mix­ture be­tween ramekins, top with the pas­try and brush with the egg. Cut a cross into the top of each pie. Place on oven tray and cook for 20–25 min­utes or un­til the pas­try is puffed and golden. Serves 4.

TIPS AND TRICKS

• For a lit­tle va­ri­ety, add 1 cup of your favourite mush­rooms, chopped, when you cook the chicken.

• You can make this ahead. Keep the un­cooked pies re­frig­er­ated for up to 1 day be­fore bak­ing.

• Top the pies with sheets of crum­bled with but­ter, for a crunchy – and speedy – cheat.

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