Coun­try chicken and vegetable pie

Australian Women’s Weekly NZ - - WINTER WARMERS -


2 ta­ble­spoons olive oil

500g chicken breast fil­lets, chopped coarsely

1 medium onion (150g), chopped coarsely

1 large car­rot (180g), chopped coarsely

1 cel­ery stalk (150g), trimmed, chopped coarsely

150g but­ton mush­rooms, sliced thickly 2 medium pota­toes (400g), chopped coarsely 1 ta­ble­spoon plain (all-pur­pose) flour

½ cup (125ml) dry white wine

1 cup (250ml) chicken stock

⅓ cup (80ml) cream

½ cup (60g) frozen peas

2 ta­ble­spoons coarsely chopped fresh flat-leaf pars­ley 1 sheet puff pas­try

1 egg, beaten lightly

1 Pre­heat oven to 220°C. Oil 1.5-litre (6-cup) oven­proof dish.

2 Heat half the oil in large saucepan; cook chicken un­til browned lightly. Re­move from pan.

3 Heat re­main­ing oil in same pan; cook onion, car­rot, cel­ery and mush­rooms, stir­ring, un­til veg­eta­bles soften. Add potato, cook for 1 minute. Add flour; cook, stir­ring, un­til mix­ture bub­bles and thick­ens. Grad­u­ally stir in wine; boil, stir­ring, 1 minute. Re­turn chicken to pan with stock; bring to the boil. Re­duce heat; sim­mer, un­cov­ered, about 8 min­utes un­til potato is ten­der. Stir in cream, peas and pars­ley; sea­son to taste. Cool.

4 Spoon mix­ture into dish. Top with pas­try. Trim edge; brush pas­try with egg. Bake pie about 20 min­utes or un­til browned lightly.

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