Country Chicken Pie
April 25, 2015
"A Matt Preston (Australian Masterchef judge) recipe published in our Sunday paper."
- Serving Size: 1 (409.5 g)
- Calories 1005.2
- Total Fat - 83.1 g
- Saturated Fat - 30.3 g
- Cholesterol - 298 mg
- Sodium - 586.1 mg
- Total Carbohydrate - 27.8 g
- Dietary Fiber - 2.8 g
- Sugars - 3.3 g
- Protein - 37.1 g
- Calcium - 107.6 mg
- Iron - 5.1 mg
- Vitamin C - 13.1 mg
- Thiamin - 0.4 mg
Preheat oven to 200C (180C fan forced).
Heat oil and butter in a large frying pan over medium-high heat until butter is foaming and then add the leek and onion and cook stirring often, for 4 minutes until softened.
Add the garlic, mushrooms, bacon and chicken to the leek mixture and cook for 5 to 6 minutes or until chicken is golden and then add the wine and simmer for 2 minutes or until the liquid is reduced.
Stir through the mustard and sprinkle over the flour and stir for 2 minutes, to coat and the add the cream, thyme and parsley.
Season and cook, stirring constantly for 2 to 3 minutes or until the sauce thickens.
Transfer the chicken mixture to a pie dish and cover with pastry, trimming any excess.
Use a fork to press the pastry to seal and then use a knife to make a small cross in the centre of the pastry.
Lightly brush the pastry with egg.
Cook for 30-40 minutes or until puffed and golden.
Tips & Variations
No special items needed.