CHICKEN PIE WITH ROASTED WINTER VEGETABLES
❚ 250g flaky puff pastry
❚ 1 egg, lightly whisked
❚ 2 teaspoons white sesame seeds ❚ 300g skinless, boneless chicken thighs
❚ cup white wine or chicken stock
❚ cup sour cream
❚ 2 tablespoons water
❚ 120g baby silverbeet or spinach leaves, roughly chopped
❚ 1 bunch baby carrots, cut in half lengthways (about 250g)
❚ 250g punnet white button mushrooms, cut into quarters
❚ 1 parsnip, peeled, cut in half and thinly sliced
❚ 1 teaspoon dried thyme
Preheat oven to 220C. Line two oven trays with baking paper.
Toss all winter roasted vegetable ingredients on first prepared tray with a drizzle of oil. Season with salt and pepper and roast for about 25 minutes, until golden brown.
Cut pastry into 3-4 squares or rectangles (measuring about 10 x 10cm) and place on second prepared tray. Brush with whisked egg then sprinkle with sesame seeds. Bake pastry (on rack above vegetables) for 14-16 minutes, until puffed and golden. Check regularly to avoid burning.
Pat chicken dry and season with salt and pepper. Heat a drizzle of oil in a large fry-pan on high heat. Cook chicken for 4-5 minutes each side, until golden brown and cooked through. Remove from pan and set aside to rest. Return pan to heat.
When chicken is cool enough to handle, slice into 1cm-thick strips.
Add wine/stock to same pan used to cook chicken and allow to bubble and evaporate, while rubbing the bottom of the pan with a wooden spoon to loosen any pan brownings. When liquid has almost evaporated, add sour cream, water and silverbeet/ spinach. Turn heat to low and stir to combine, until wilted. Remove from heat.
Add roasted winter vegetables and chicken to pan with sauce. Season with salt and pepper to taste and mix to combine.
To serve, divide chicken and roasted winter vegetables between bowls and top with a puff pastry lid.