This is an easy pie, when you want pie, but want to remove the difficulty factor. I’ve put the pastry on top only, so it’s guaranteed to be crisp – no soggy bottoms here!
CHICKEN POT PIE
2 tablespoons olive oil
8 chicken thighs, cut into thin strips
4 rashers streaky bacon, chopped
1 leek, white part chopped
2 cloves garlic, finely chopped
1 tablespoon fresh thyme leaves
2 tablespoons flour
2 cups milk
6 silverbeet leaves, white removed, leaves chopped
250g mushrooms, sliced
Bunch fresh parsley, chopped
Juice of a lemon
Salt/pepper to taste
4-6 sheets pre-rolled puff pastry
- Pre-heat the oven to 210ºC.
- Season the chicken with salt and pepper. Heat olive oil in a large, heavy based saucepan over a moderate/high heat. Add the chicken in batches and fry until golden brown. Remove and set aside.
- Reheat the pan over a moderate heat and add the bacon. Fry until golden brown and crisp.
- Reduce the heat to low, add the leeks, garlic and thyme to the pan. Stir to combine and cook until the leeks are soft and translucent (this will take 10-15 minutes).
- Sprinkle over the flour, stir to combine, and cook for 1 minute.
- Slowly pour over the milk, stirring continually to avoid lumps. Keep cooking until the sauce has thickened.
- Add silverbeet, mushrooms and return the chicken to the pan. Stir to combine with the sauce. Bring to a simmer and cook for another 10 minutes.
- Stir through the parsley and season to taste.
- Divide the chicken mixture among 4-6 deep individual oven proof dishes or ramekins (you could also make one large pie if you’d prefer). Brush the edge of the dish with olive oil, and lay the sheet of pastry over the top, with excess pastry hanging down the sides of the dish. Make a couple of small cuts in the pastry so any steam can escape.
- Put the pies into the oven and bake for 15-20 minutes or until pastry is puffed, golden and cooked through. Remove from the oven and serve (with a plate underneath so no-one is burnt!)