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This is comfort good at it's best, especially with a side of crispy chips. Or, you could skip the fries and opt for steamed greens.
Delicious, flakey, golden puff pastry with a hearty chicken and bacon filling in a rich, creamy wholegrain mustard gravy with a few sneaky veggies and a subtle hint of fresh thyme. Is your mouth watering yet?
INGREDIENTS:
600g chicken thighs, diced
200g shortcut bacon, diced
1 onion, diced
2 cloves garlic
1 cup chicken stock
1/2 milk (I used hilo)
4 tablespoons plain flour
2 tablespoons wholegrain mustard
1/2 cup grated cheese
1 cup frozen peas & corns
1 teaspoon fresh thyme, roughly chopped
1 tablespoon olive oil
1 sheet puff pastry, defrosted
1 egg, lightly beaten
Salt and pepper
METHOD:
Preheat oven to 180 degrees C and lightly grease a 24cm casserole or pie dish. I used my baccarat.australia Baccarat Le Connoisseur Square Baking Dish.
In a jug combine water, stock, plain flour, mustard and milk, mix well. Set aside.
Heat oil in a nonstick frypan over medium heat and cook chicken for 7 minutes, stirring regularly. Carefully remove chicken from pan and set aside.
Cook onions in the pan juices for 3 to 4 minutes, add garlic, cook 1 minute, add chopped bacon and cook 4 minutes.
Return chicken to frypan with peas, corns and pour in the stock mixture. Bring to a slow simmer for 10 minutes. Stir in grated cheese.
Carefully pour pie filling into the greased casserole dish. Top with puff pastry, brush with egg wash and bake for 20-25 minutes or until pastry is cooked and golden.
This is comfort good at it's best, especially with a side of crispy chips. Or, you could skip the fries and opt for steamed greens.
Delicious, flakey, golden puff pastry with a hearty chicken and bacon filling in a rich, creamy wholegrain mustard gravy with a few sneaky veggies and a subtle hint of fresh thyme. Is your mouth watering yet?
INGREDIENTS:
600g chicken thighs, diced
200g shortcut bacon, diced
1 onion, diced
2 cloves garlic
1 cup chicken stock
1/2 milk (I used hilo)
4 tablespoons plain flour
2 tablespoons wholegrain mustard
1/2 cup grated cheese
1 cup frozen peas & corns
1 teaspoon fresh thyme, roughly chopped
1 tablespoon olive oil
1 sheet puff pastry, defrosted
1 egg, lightly beaten
Salt and pepper
METHOD:
Preheat oven to 180 degrees C and lightly grease a 24cm casserole or pie dish. I used my baccarat.australia Baccarat Le Connoisseur Square Baking Dish.
In a jug combine water, stock, plain flour, mustard and milk, mix well. Set aside.
Heat oil in a nonstick frypan over medium heat and cook chicken for 7 minutes, stirring regularly. Carefully remove chicken from pan and set aside.
Cook onions in the pan juices for 3 to 4 minutes, add garlic, cook 1 minute, add chopped bacon and cook 4 minutes.
Return chicken to frypan with peas, corns and pour in the stock mixture. Bring to a slow simmer for 10 minutes. Stir in grated cheese.
Carefully pour pie filling into the greased casserole dish. Top with puff pastry, brush with egg wash and bake for 20-25 minutes or until pastry is cooked and golden.