Name: Warm up with this delicious Creamy Chicken & Veggie Pie
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: 750g chicken thigh fillets, trimmed, cut into 3cm pieces; 50g butter; 1 large onion, finely chopped; 1 tbsp fresh (or 1½ tsp dried) thyme leaves; 1/3 cup plain flour; 1 cup chicken stock; 1½ cups milk; 4 cups Frozen Winter Vegetables; 2 sheets frozen puff pastry sheets, each cut into 3 strips

Warm up with this delicious Creamy Chicken & Veggie Pie

Tender chicken, creamy sauce and golden flaky pastry? Yes please!

Serves 4

Prep

10M

Cook

50M

Total

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TIP: We used Leggo’s Stir Through Sauce with Roasted Vegetables, but any variety of pasta sauce can be used.

Ingredients

750g chicken thigh fillets, trimmed, cut into 3cm pieces

50g butter

1 large onion, finely chopped

1 tbsp fresh (or 1½ tsp dried) thyme leaves

1/3 cup plain flour

1 cup chicken stock

1½ cups milk

4 cups Frozen Winter Vegetables

2 sheets frozen puff pastry sheets, each cut into 3 strips

Method

Step 1.

Heat a lightly oiled, large non-stick frypan over a medium-high heat. Add chicken in two batches. Cook, turning occasionally, for about 5 mins, or until browned. Remove.

Step 2.

Melt butter in same pan. Add onion and thyme. Cook, stirring, for 2-3 mins, until light golden. Add flour. Cook, stirring, 1 min. Reduce heat to low. Gradually add stock and milk, stirring, until sauce boils and thickens. Return chicken to pan with vegetables.

Step 3.

Simmer for 5 mins. Season with salt and pepper. Transfer mixture to an ovenproof pie dish (8-cup capacity). Cool 15 mins.

Step 4.

Arrange pastry over top, overlapping strips slightly. Press edges to seal. Cut a few small slits in pastry top. Spray with olive oil. Place dish on oven tray.

Step 5.

Cook in a 220°C preheated oven for 25 mins or until pastry is puffed and golden brown.

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