A good Chicken Pie is a true Winter Warming classic every family loves! Recipe makes one large pie or can be served in individual ramekins too.
Ingredients
2 tbsp olive oil
30g Western Star Original Butter
1 leek, diced
1 onion, diced
4 cloves garlic, finely chopped
1/3 cup white wine
500g chicken thigh fillet, diced
2 rashers bacon, diced
1 cup button mushrooms, quartered
1 tbsp seeded mustard
1 tbsp plain flour
200mL thickened cream
2 tbsp thyme leaves, chopped
1/2 cup parsley, chopped
1 sheet of ready made puff pastry, defrosted
1 egg, lightly beaten
Method
Preheat the oven to 180°C
Place a large fry pan over a medium heat. Add the olive oil and butter to the pan and heat until the butter melts and starts to foam. Add the leek and onion and fry for 4-5 minutes or until they begin to soften
Add the garlic, mushrooms, bacon and chicken and continue to cook for 5-6 minutes or until the bacon and chicken begins to turn golden. Add the wine and simmer for 2 minutes until the liquid reduces
Stir through the mustard and sprinkle over the flour. Stir for 2 minutes, making sure all ingredients are coated. Add the cream, thyme and parsley and then season with salt and pepper
Cook, stirring constantly, for another 2-3 minutes or until the sauce starts to thicken
Spoon the chicken mixture into a pie dish and cover with pastry. Trim any excess pastry, and with the back of a fork, press the pastry against the pie dish to seal
Carefully pierce the pastry lid with a small cross in the centre, and lightly brush the pastry with egg. Place into the preheated oven for 30-40 minutes or until puffed and golden brown
