Creamy chicken pie

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 6 PREP AND COOK TIME 2 HOURS 30 MIN­UTES (+ COOL­ING TIME) 1.6kg whole chicken 6 pars­ley stalks 1 lemon, rind finely grated, juiced 445g savoury short pas­try, thawed 1 egg, beaten lightly 80g but­ter 1 medium (350g) leek, chopped finely 1 stick (150g) cel­ery, sliced 3 cobs corn, ker­nels re­moved ¼ cup (35g) plain flour 1 cup (250ml) cream ½ tea­spoon ground white pep­per 1 ta­ble­spoon finely chopped fresh tar­ragon ¼ cup coarsely chopped flat-leaf pars­ley leaves 1 sheet puff pas­try 1 Place chicken, pars­ley stalks and lemon juice in a large saucepan; add enough water to cover chicken. Bring to boil; re­duce heat. Sim­mer gen­tly, un­cov­ered, for 1 hour; re­move from heat. When cool enough, trans­fer chicken to a plate. Re­serve 1 cup of cook­ing liq­uid. 2 Mean­while, line base and sides of a lightly greased oval (1.25 litre/5 cup) oven­proof dish with short pas­try; trim. Prick base with a fork. Cover with bak­ing pa­per; re­frig­er­ate un­til ready to bake. 3 Pre­heat oven to 200°C (180°C fan-forced). 4 Put the chilled pas­try case in the oven; bake for 15 min­utes or un­til golden brown. Re­move from oven; brush with beaten egg. Re­turn to oven for a fur­ther 5 min­utes. 5 Re­move the flesh from the chicken and coarsely chop. Dis­card skin and bones. 6 Mean­while, heat but­ter in a large fry­ing pan. Add leek, cel­ery and corn; cook, stir­ring, un­til veg­eta­bles are soft and any liq­uid from corn has evap­o­rated. Stir in flour. Add re­served stock and cream; stir over heat un­til mix­ture boils and thick­ens. Re­duce heat and stir in chicken, pep­per, herbs and lemon rind. Re­move from heat; sea­son with sea salt, to taste. 7 Spoon chicken fill­ing into pie case. Brush the edges of the pas­try with egg. Top with the puff pas­try. Dec­o­rate with any off-cuts and brush with egg. 8 Re­duce oven tem­per­a­ture to 180°C (160°C fan-forced). Bake for 45 min­utes or un­til pas­try is golden brown. Suit­able to freeze. Not suit­able to mi­crowave.

Creamy chicken pie

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