Ingredients
- 1 tablespoon olive oil (extra virgin)
- 750 grams boneless skinless chicken thighs (fillets, trimmed and roughly chopped)
- 1 leek (trimmed, halves, chopped)
- 2 celery stalks (halved lengthways and chopped)
- 2 carrots (halved lengthways and chopped)
- 2 garlic cloves, minced
- 2 teaspoon chopped rosemary (fresh, finely chopped)
- 2 teaspoon chopped thyme (fresh, finely chopped)
- 2 teaspoons chopped sage (fresh, finely chopped)
- 2 tablespoons all-purpose flour (plain)
- 3/4 cup low-sodium chicken stock
- 3/4 cup milk
- 1 can (125 grams) corn kernels, drained
- 2 sheets (240 grams) puff pastry (frozen, partially thawed)
- 1 large egg (lightly beaten)
- 1/2 teaspoon sesame seeds
How to Make
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Step 1: Preheat oven to 200C/180C fan forced.Heat oil in a 6cm deep, 22cm (base) and 25CM (top) heaby-based ovenproof frying pan.
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Step 2: Add chicken and cook for 5 minutes or until just browned and then add leek, celery and carrot and cook stirring occasionally, for 5 minutes or until leek is tender and then add the garlic, rosemary, thyme and sage and cook for 1 minute or until gragrant.
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Step 3: Add flour and stir to coat and then gradually stir in stock and milk and bring to the boil, stirring occasionally and then remove from the heat and stir in the corn and season with salt and pepper.
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Step 4: Stack pastry sheets on top of each other and using a rolling pin, roll out to form a 27cm square and then place pastry on top of filling in the pan, folding in over hanging pastry to form a border and then brush with egg and then cut a cross in the centre of pastry to allow steam to escape and sprinkle with sesame seeds.
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Step 5: Bake pie for 30 minutes or until pastry is golden and puffed and stand in pan for 5 minutes and then serve.
We hope you enjoy this recipe!
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