A hungry eye for Chicken PIE

Say hi to this Chicken PIE that’s so tasty it will fly right off the plates and into the mouths of your little ones.

Chicken PIE
Makes: 1 saute pan chicken pie!
Feeds: A single lady for 3 full days, lunch and dinner included (chicken pie overload)

the ingredients
1 tablespoon oil
2 large leeks, washed thoroughly, chopped
3 carrots, peeled, chopped
2 celery sticks, washed, chopped
500g-1kg chicken thigh fillets, trimmed, chopped into chunks
1 cup (250ml) white wine
1 tablespoon plain flour
2-3 cups chicken stock
1 bay leaf
1/4 cup mixed fresh herbs; thyme, parsley and sage
3 sheets frozen puff pastry
2-3 pork sausages, thinly sliced
let’s have some fun
Pre-heat oven to 190 C for fifteen minutes.
Heat the oil in a saute pan over a medium heat. Add leeks and cook slowly for 5 minutes or until soft. Add carrots and celery, cook for a further 5 minutes. Add chicken, cook for 5-10 minutes, stirring occasionally.
Add white wine, bring to a gentle boil, add flour and stir through quickly. Add the stock, bay leaf and herbs. Bring to the boil, reduce heat and simmer for 15 minutes.
Remove saute pan from heat, set aside to cool.
Remove pastry from the freezer, place on a clean damp tea towel, and cover with a second clean damp tea towel for 10-15 minutes.
Cook sausage over medium heat in the griddle or fry pan for 5-10 minutes or until golden brown. Layer sausage evenly on top of chicken mixture.
Layer pastry one piece at a time on top of the cooled pie mixture in the saute pan, folding excess pastry back on itself. Slice slits in the top of the pastry to allow the steam to escape.
Cook for 40 minutes or until pastry is golden brown and crisp.
Serve with creamy mash and steamed green beans.

love amie x