Monday, August 26, 2013

Country Chicken Pie (Pies)

YES finally I am back in the kitchen and I must say I am enjoying myself.  I am actually home all this week so hopefully you will be able to read a few posts from little ol' moi!
The weather has started to change and Spring is starting to make her presence know however I still fancied a hearty dinner.  Country Chicken Pies perfectly hit the spot and I must say that they tasted amazing.
Originally the recipe is for a family sized pie but once the smell was drifting from the kitchen children were hovering around the kitchen so I knew it would be easier and fairer (yes fairer) if I made individual portions.
The filling, jam packed with tender chicken and vegetables, was enveloped in a thick creamy sauce which just left my taste buds wanting more.  Topped with a yummy crunchy pastry top it was a pleasure to eat.

Country Chicken Pie
(recipe adapted from WW Magazine June 2012)
Serves: 4
ProPoints per Serve: 10
1 tablespoon olive oil
500 grams lean chicken thigh fillets, cut into 3cm pieces
2 carrots, finely chopped
2 celery stalks, finely chopped
1 brown onion,  finely chopped
2 tablespoons plain flour
1 cup chicken stock
1/2 cup evaporated skim milk
1/2 cup frozen peas
1/2 cup frozen corn kernals
2 tablespoons fresh flat leaf parsley
freshly ground black pepper
1 sheet frozen reduced-fat puff pastry, just thawed

Heat half the oil in a non-stick frying pan over medium-high heat.  Add chicken and cook, stirring, for 3-4 minutes or until browned. Transfer to a heatproof bowl.
Heat remaining oil in pan.  Add carrots, celery and onion and cook, stirring, for 5 minutes or until stoftened.  Add chicken and any juices and flour.  Cook, stirring, for 1 minute.  Add stock, stirring to combine.  Bring to the boil.  Reduce heat to low.  Stir in milk, then cover and cook for 3 - 5 minutes or until sauce boils and thickens slightly.
Stir in frozen corn and peas, then parsley.  Season with salt and freshly ground black pepper.  Transfer to a 20cm round ovenproof dish.  Set dish aside to cool to room temperature, then refrigerate for 1 hour to cool completely.
Preheat oven to 220 degrees Celsius or 200 degrees Celsius fan forced.  Top dish wity pastry, allowing excess pastry to overhang.  Cut a small cross in the centre.  Spray with cooking spray.  Place dish on a baking tray and bake for 20 minutes or until golden.

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