Chicken and lemon thyme one-pan pie

SERVES 4 PREP AND COOK TIME 1 HOUR (+ COOLING TIME)

750g chicken thigh fillets, sliced thinly 2 tablespoons extra virgin olive oil 1 medium (350g) leek, sliced thinly 2 cloves garlic, crushed

1 tablespoon fresh lemon thyme leaves ½ cup (70g) slivered almonds

¼ cup (35g) plain flour

3 cups (750ml) chicken stock

445g sheet sour cream shortcrust pastry or 2 sheets puff pastry

1 egg, beaten lightly

Preheat oven to 200°C (180°C fan-forced). Season chicken. Heat oil in a 25cm

(top measurement) by 19cm (base measurement) large ovenproof frying

pan over high heat; cook chicken, in batches, stirring occasionally, for 3 minutes or until browned. Remove from pan.

3 Add leek to same pan; cook, stirring occasionally, for 3 minutes or until softened. Add garlic, thyme and almonds; cook, stirring, for 1 minute or until fragrant. Return chicken to pan with flour; cook, stirring, for 1 minute. Gradually stir in stock; bring to the boil. Reduce heat to medium-low; simmer, uncovered, stirring occasionally, for 5 minutes or until thickened slightly. Season to taste; cool chicken mixture.

4 Trim pastry to fit top of pan. Cut pastry off-cuts into decorative shapes. Top pie with pastry shapes; brush with egg.

5 Bake pie for 30 minutes or until pastry is golden.

Suitable to freeze. Not suitable to microwave.