With a beautiful flaky, golden pastry and a delicious creamy chicken and vegetable filling, this hearty pie makes the perfect family dinner idea for winter. It doesn’t get much better than this!
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Ingredients
Method
1.Place chicken, parsley stalks and lemon juice in a large saucepan; add enough water to cover chicken. Bring to boil; reduce heat. Simmer gently, uncovered, for 1 hour; remove from heat. When cool enough, transfer chicken to a plate. Reserve 1 cup of cooking liquid.
2.Meanwhile, line base and sides of a lightly greased oval (1.25 litre/5 cup) ovenproof dish with sour cream pastry; trim. Prick base with a fork. Cover with baking paper; refrigerate until ready to bake.
3.Preheat oven to 200°C (180°C fan-forced).
4.Put the chilled pastry case in the oven; bake for 15 minutes or until golden brown. Remove from oven; brush with beaten egg. Return to oven for a further 5 minutes.
5.Remove the flesh from the chicken and coarsely chop. Discard skin and bones.
6.Meanwhile, heat butter in a large frying pan. Add leek, celery and corn; cook, stirring, until vegetables are soft and any liquid from corn has evaporated. Stir in flour. Add reserved stock and cream; stir over heat until mixture boils and thickens. Reduce heat and stir in chicken, pepper, herbs and lemon rind. Remove from heat; season with sea salt, to taste.
7.Spoon chicken filling into pie case. Brush the edges of the pastry with egg. Top with the puff pastry. Decorate with any off-cuts and brush with egg.
8.Reduce oven temperature to 180°C (160°C fan-forced). Bake for 45 minutes or until pastry is golden brown.
Suitable to freeze. Not suitable to microwave.
Note
