Chicken Pan Pie

Ingredients

• 3 Boneless, skinless chicken thighs (Diced)
• 0.5 Red onion (Diced)
• 1 Carrot (Small, diced)
• 2 sticks Celery (Sliced)
• Butter (1 knob)
• 4 cloves Garlic (Minced)
• 2 tbsp Sweetcorn
• 3 tbsp Frozen peas
• 1 tbsp Dijon mustard (Or any mustard)
• Chives (Small handful, chopped)
• Dill (Small handful, chopped)
• 100 ml Double cream
• 200 ml Chicken stock (Creator says they used chicken gravy)
• 30 g Parmesan (Grated)
• 1 sheet Shortcrust pastry (The method calls this puff pastry; source gives both pastry descriptions)
• 1 Egg (For brushing pastry)
• Salt (Big pinch)
• Black pepper (A few grinds)
• Vegetable oil (A little, for searing)

Steps

1. 1

   Dice the chicken thighs, red onion and carrot; slice the celery and mince the garlic. Chop the chives and dill, and grate the Parmesan.

2. 2

   Heat a little vegetable oil in a pan over high heat. Add the diced chicken and sear for 5 minutes, turning as needed, until it has some golden color.

3. 3

   Reduce the heat to medium. Add the butter, red onion, carrot and celery, then stir-fry for a few minutes.

4. 4

   Add the minced garlic and stir for 1 minute.

5. 5

   Add the sweetcorn, peas, mustard, chopped chives, chopped dill, double cream, chicken stock, salt and pepper. Stir to combine.

6. 6

   Add the grated Parmesan and stir it into the filling.

7. 7

   Let the filling simmer for a few minutes until it thickens slightly. Turn off the heat and leave it for a couple of minutes.

8. 8

   Lay the pastry over the top of the filling and brush it with the egg beaten for an egg wash.

9. 9

   Bake in the oven at 170°C for 25 minutes.

10. 10

    Remove from the oven and serve.

Notes

The ingredient list specifies shortcrust pastry, while the method says puff pastry; use the pastry intended by the creator. The stock note says the creator used chicken gravy. The amount for the butter and handfuls of herbs is not specified precisely.

Nutrition per serving

• main
• dinner
• comfort food
• one-pan
• baked
• winter
• chicken