PREP TIME: 30min
COOK TIME: 30min SERVES: 6
1kg chicken breast diced
3 frozen sheets shortcrust pastry
3 frozen sheets Puff pastry
600ml thickened cream
2 tbsp olive oil
1 onion, finely diced
1 garlic clove, chopped
½ cup water
¼ cup water
2 tbsp plain flour
1 teaspoon lemon zest, grated
3 parsley sprigs
½ cup parmesan, grated
2 cups frozen mixed vegetables (peas, corn and carrot)
1 ½ tsp salt
¼ cup milk
½ tsp ground pepper
Spray olive oil
Step 1: Take pastry sheets out of freezer and set aside to defrost.
Step 2: Grease a family size pie dish with spray oil.
Step 3: Line pie dish with defrosted Shortcrust pastry. Press the Shortcrust pastry down along the bottom of the dish and inside the sides. Around the entire baking dish, leave 1cm of Shortcrust pastry hanging over the edging.
Step 4: Preheat oven to 180°C.
Step 5: Place 2 tablespoons of olive oil in a non-stick fry pan and place pan over medium heat.
Step 6: In the heated pan, brown chicken, onion and garlic.
Step 7: Reduce heat to low. Add the thickened cream, parmesan, lemon zest, ½ cup water, frozen vegetables and parsley. Bring to boil, give a stir and simmer for a further 5 minutes.
Step 8: Add the flour to a ¼ cup of water. Stir together to form a thick paste. Add paste to pan and mix in well.
Step 9: Season the mixture with salt and pepper and simmer for another 5 minutes.
Step 10: Pour the chicken cream mixture into the pie dish on top of the Shortcrust pastry.
Step 11: Close the pie with a top layer of Puff pastry. Seal the pie by crimping the edges of the pie with a fork. Pinch the Shortcrust pastry and Puff pastry together to crimp.
Step 12: Brush the Puff pastry with milk and bake for 25-30 minutes or until pie is golden.