Ingredients
- 1 tablespoon unsalted butter.
- 600 g chicken thigh, diced.
- 1/4 teaspoon sea salt.
- 1/4 teaspoon freshly ground black pepper.
- 3 cloves garlic, minced.
- 2 carrots, finely chopped.
- 2–3 leftover broccoli stems.
- 1 red onion, diced.
- 1 potato, diced.
- 1/3 cup leftover fresh herbs, leaves and stems finely chopped (such as parsley and chives).
- 5 sprigs thyme or rosemary.
- 1 cup full-fat cream.
- 1/2 cup chicken stock.
- 2 teaspoons dijon mustard.
- 1 lemon, zest only.
- 1–2 tablespoon plain flour.
- 2 sheets all-butter puff pastry.
- 1 teaspoon extra virgin olive oil.
Directions
- 1. Preheat a fan-forced oven to 180ºC/350ºF/Gas Mark 4.
2. Heat butter in a large or pot on a high heat. If you have an ovenproof pot, use this. Add in chicken thighs and a generous pinch of salt and pepper. Leave the chicken to cook for 5–8 minutes. Resist the need to stir too frequently, you want to see some brown caramelised spots.
3. Add all of the veggies and herbs to the pot and stir to heat through and coat in the juices. Pour in the cream and chicken stock, bring to the boil then let simmer for a few minutes. Stir in the mustard and lemon zest.
4. Remove from the heat and sprinkle over flour starting with 1 tablespoon, stir to thicken the sauce and add more flour as necessary. Taste and season with extra salt and pepper, if desired.
5. If you're not using an ovenproof pot, transfer chicken mixture to a pie dish. Cover the entire dish with puff pastry and rub with olive oil. Pierce a hole in the centre, sprinkle with salt and pepper and fresh thyme, if desired. Place in the oven for 35–40 minutes or until pastry is puffed up and golden.
Note
Use your leftovers: Get creative and use up whatever scraps you have lying around, pumpkin skins, any kind of herb (stems too!), potatoes, carrots, squash, kale and silverbeet stems, a handful of spinach!
We’ve come up with the most delicious chicken pie ever using leftovers from your favourite spring veggies! Yep, finally there's a way to use up those broccoli stems! This dish is perfect to whip up on a Sunday when the family are over. Serve with fresh greens for a complete meal.
Ingredients
- 1 tablespoon unsalted butter.
- 600 g chicken thigh, diced.
- 1/4 teaspoon sea salt.
- 1/4 teaspoon freshly ground black pepper.
- 3 cloves garlic, minced.
- 2 carrots, finely chopped.
- 2–3 leftover broccoli stems.
- 1 red onion, diced.
- 1 potato, diced.
- 1/3 cup leftover fresh herbs, leaves and stems finely chopped (such as parsley and chives).
- 5 sprigs thyme or rosemary.
- 1 cup full-fat cream.
- 1/2 cup chicken stock.
- 2 teaspoons dijon mustard.
- 1 lemon, zest only.
- 1–2 tablespoon plain flour.
- 2 sheets all-butter puff pastry.
- 1 teaspoon extra virgin olive oil.
Directions
- 1. Preheat a fan-forced oven to 180ºC/350ºF/Gas Mark 4.
2. Heat butter in a large or pot on a high heat. If you have an ovenproof pot, use this. Add in chicken thighs and a generous pinch of salt and pepper. Leave the chicken to cook for 5–8 minutes. Resist the need to stir too frequently, you want to see some brown caramelised spots.
3. Add all of the veggies and herbs to the pot and stir to heat through and coat in the juices. Pour in the cream and chicken stock, bring to the boil then let simmer for a few minutes. Stir in the mustard and lemon zest.
4. Remove from the heat and sprinkle over flour starting with 1 tablespoon, stir to thicken the sauce and add more flour as necessary. Taste and season with extra salt and pepper, if desired.
5. If you're not using an ovenproof pot, transfer chicken mixture to a pie dish. Cover the entire dish with puff pastry and rub with olive oil. Pierce a hole in the centre, sprinkle with salt and pepper and fresh thyme, if desired. Place in the oven for 35–40 minutes or until pastry is puffed up and golden.
Note
Use your leftovers: Get creative and use up whatever scraps you have lying around, pumpkin skins, any kind of herb (stems too!), potatoes, carrots, squash, kale and silverbeet stems, a handful of spinach!