- Serves 4
- Preparation Time 30MINS
- Cook Time 40MINS
1 tbslp olive oil
2 rashers bacon, diced
1 small leek, thinly sliced
2 tsp fresh thyme
600g chicken thigh fillets, cut into 2cm pieces
3 tbslp plain flour
1 cup Campbell’s Premium Free Range Chicken Stock
½ cup thickened cream
2 sheets frozen puff pastry, thawed
1 egg, lightly beaten
STEP 1 Preheat oven to 220/200°C.
STEP 2 Heat oil in a large frying pan on high. Cook bacon for 2-3 mins. Add leek and thyme, cook until softened. Add chicken, stirring until browned.
STEP 3 Add flour and cook, stirring for 1 min. Gradually stir in stock. Simmer for 5 mins. Stir in cream and season to taste. Cool.
STEP 4 Lightly grease a 20cm pie pan. Place 1 sheet pastry in base of pan, trimming the edge. Prick base with a fork. Line with baking paper and fill with dried beans or rice. Blind bake for 10 mins. Remove beans and paper and cook further 3-5 mins or until pastry is golden. Cool slightly before filling evenly with chicken mixture. Cut remaining sheet of pastry into 2cm strips. Weave the strips together on a piece of baking paper until you have a pastry top that is large enough to cover your pie. Chill in the fridge for 15 mins to firm up. Brush the edges of the dish with a little beaten egg. Carefully place the pastry lattice from the baking paper on top of the filling. Trim the excess pastry around the rim and lightly press to seal
STEP 5 Brush with egg and bake for 15-20 mins until golden. Stand for 5 mins before serving.