Lunch

Chicken and vegetable pie

It wins people over, does this pie! The leeks, celery and corn make for a magical trio and somehow tastes like the most comforting bowl of chicken soup. Photography by Todd Eyre.
Chicken and vegetable pieTodd Eyre
6 small_piece
30M

Ingredients

Method

1.Make the filling by melting 25g of the butter and the olive oil in a pot.
2.Gently sauté the leeks and celery over a medium heat until soft, then add the bay leaf, salt, pepper and 20g butter.
3.Add the flour and stir to combine, then pour in the white wine. Simmer for 1 minute.
4.Stir in the stock and cook over a low heat until thickened. Add in the chicken and corn, then mix well. Allow to cool.
5.Preheat oven to 200°C. Grease six individual pie tins or one large tin around 22 x 26cm.
6.Roll the pastry sheets out so they are slightly thinned and line each of your tins.
7.Spoon the chicken filling into the pie shells and smooth with the back of a spoon.
8.Brush the lips of the shells with water and lay pastry lids over the tops.
9.Pinch around the edges to seal, then prick some air holes in the lids. Brush with an egg wash.
10.Place the pies on a baking tray and bake for 25-30 minutes until the pastry is puffed and golden brown.
11.Remove from the oven and allow the pies to rest for 5 minutes before turning out of the tins.

Makes 6 small pies or 1 large pie. Never fill pies with warm or hot filling as this makes the pastry soggy. It’s easier to strip the chicken meat from the carcass while it’s still warm.

Note

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