Homemade always tastes better. All you need are the right ingredients and a bit of time.
Who doesn't love a pie - the ultimate comfort food? A combination of seasonal vegetables, chicken, and herbs encased in buttery pastry.
If you are time-poor and don't have time to prepare the chicken, a store-bought bbq chicken will do the trick. I prefer to use fresh corn, as it adds a delicious crunch and sweetness, however, tin corn is an option if fresh is unavailable.
These fresh vegetables, herbs, and eggs can be found in your Boxa Greens. You will need a few staple pantry and fridge items.
Ingredients (serves 6)
700g tenderloin chicken (or cheats version, 3/4 store-bought bbq chicken)
1 celery stick
1 large zucchini
2 sticks of fresh thyme
2-3 tablespoons butter
2 tablespoons olive oil plus more for frying chicken.
1 heaped tablespoon parsley
Large handful of baby spinach
1/4 cup peas
1 cob of corn
1 heaped tablespoon plain flour
200ml pouring cream
3 sheets puff pastry
What you will need:
1 large and 1 medium frying pan
1 30cm round or rectangle baking dish
Season tenderloin chicken with salt and pepper.
Add oil to the medium pan and cook in batches until browned on both sides. Don’t wash the pan (it will be reused to cook the mushrooms).
Set chicken aside and shred with two forks. If using store-bought bbq chicken, shred into small pieces.
Finely cut leek. Cut celery and mushrooms into small pieces. Set mushrooms aside.
Finely chop the parsley and baby spinach, set aside.
Using a box grater (largest side), grate carrot and zucchini. Cutting into small pieces is also fine.
Place frozen peas in a cup and if using fresh corn, cut off the cob (gives a really nice sweetness and crunch but tin corn is also fine 125g)
Heat a large frypan with 2 tablespoons olive oil and add 1 heaped tablespoon butter. When it bubbles, add the leek, carrot, thyme zucchini and celery. Sauté for approximately 5 minutes or until the veggies start to soften. Season with salt & pepper.
In the other frypan used to cook the chicken, add a tablespoon of olive oil and some butter. When the pan is really hot, add the mushrooms and season with salt. Toss and cook for a few minutes until browned.
To the pan with the sautéed vegetables, add flour and mix through.
When the flour is fully combined, add the parsley, corn, and peas. Cook for a further 4-5 minutes.
Stir through the parsley and baby spinach.
Finally, return the chicken and mushrooms to the pan mixing through.
Turn off the heat and pour in the cream.
Allow mixture to cool for 15 minutes.
Preheat oven to 200 degrees.
While waiting for the mixture to cool, prepare the baking dish.
Grease dish with butter and lay one sheet of pastry on the bottom. Cut strips to cover the sides of the dish.
Pour in the chicken & vegetable mixture.
Cover top of the dish with the last sheet of pastry. Seal the sides by folding in the pastry from the sides and top.
Beat an egg and brush over the top of the pie. Use a fork to pierce a few holes on top.
Bake for 20-30 minutes or until pastry is golden brown.