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Chicken and vegie pie

  • 0:50 Cook
  • 4 Servings


  • 1 tablespoon extra virgin olive oil
  • 1kg chicken thigh fillets, trimmed, quartered
  • 4 rashers shortcut bacon, chopped
  • 1 leek, halved, thinly sliced
  • 2 corncobs, kernels removed
  • 2 tbs plain flour
  • 310ml (1 1 ⁄4 cups) Massel salt reduced chicken style liquid stock
  • 2 bunches asparagus, trimmed, thinly sliced, keeping tips whole
  • 60ml (1/4 cup) creme fraiche
  • 4 sheets filo pastry


  • 1
    Preheat the oven to 180°C/160°C fan forced. Heat oil in a 20cm (base measurement) ovenproof frying pan over medium-high heat. Season chicken. Cook, in 2 batches, for 5 minutes. Transfer to a bowl.
  • 2
    Add bacon and leek to pan over medium heat. Cook, stirring, for 3 minutes or until soft. Stir in corm for 1 minute. Stir in flour until combined. Remove from heat. Gradually add stock, stirring constantly, until smooth. Return chicken to pan. Reduce heat to low. Simmer, stirring occasionally, for 7 minutes. Stir in asparagus for 3 minutes until tender crisp. Remove from heat. Season. Add creme fraiche.
  • 3
    Spray each filo sheet with olive oil. Gently scrunch. Arrange on chicken mixture. Spray with oil. Bake for 15 minutes until golden and crisp.

Source: taste.com.au


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